This easy Mary Berry Cherry Pie is a delicious, classic dessert perfect for any occasion. With a buttery homemade pastry and a juicy cherry filling, it’s both simple to make and packed with flavor. You can use frozen cherries, making it a convenient, quick treat that pairs perfectly with cream, ice cream, or custard.
Ingredients Needed
For the filling:
- 600g/1lb 5oz pitted frozen dark cherries (about 4 cups)
- 45g/1¾oz caster sugar (about ¼ cup)
- 1 tbsp cornflour (or 1 tbsp arrowroot)
- 15g/½oz butter (1 tbsp)
For the pastry:
- 225g/8oz plain flour (about 1¾ cups), plus extra for dusting
- Pinch of salt
- 120g/4¼oz fridge-cold butter, cut into 1cm/½in cubes (about ½ cup)
- 2 tbsp icing sugar (about 2 tbsp)
- 1 free-range egg, beaten with 2 tsp very cold water
To finish:
- 1 free-range egg, beaten
- 1 tsp caster sugar (about 1 tsp)
- Cream, ice cream, or custard, to serve
How To Make Cherry Pie
- Make the filling: Place the cherries and caster sugar in a saucepan over low heat; no water is needed as the cherries will release liquid. Increase the heat and cook until the cherries soften but hold their shape. Mix the cornflour with a tablespoon of water to make a paste, then add it to the pan. Cook for a minute or two until thick and bubbling. Remove from heat, beat in the butter, and let it cool completely.
- Make the pastry (using a food processor): Combine flour and salt in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the icing sugar and pulse briefly to combine. Pour in the egg mixture and pulse until it forms a rough dough.
- Make the pastry (by hand): In a large bowl, combine flour and salt. Coarsely grate the butter and mix it into the flour. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the icing sugar and salt. Use a knife to mix in the beaten egg until it forms a rough dough.
- Chill the pastry: Form the dough into a ball, wrap it in cling film or place it in a container, and chill for 20–30 minutes to prevent shrinkage.
- Roll out the pastry: After chilling, cut off about a third of the pastry and set it aside. Roll out the remaining dough into a circle about 4mm/⅛in thick. Place it in a 20cm/8in pie dish and trim the edges. Chill again for 20 minutes.
- Preheat the oven: Preheat your oven to 190°C/170°C Fan/Gas 5 (375°F).
- Assemble the pie: Pour the cold cherry filling into the pastry-lined dish. Roll out the reserved pastry into a disc that will cover the pie. Brush the edges of the pastry case with beaten egg and lay the pastry lid on top. Crimp the edges together to seal, brush with more egg, and sprinkle with caster sugar. Cut a few slits in the lid for steam to escape.
- Bake: Bake for 35–40 minutes until the pie is golden and crisp. Let it cool for 10 minutes before serving with cream, ice cream, or custard.
Recipe Tips
- Use frozen cherries: Frozen cherries are best because they give enough juice without turning mushy. Make sure they don’t have pits.
- Keep butter and dough cold: Cold butter makes the pastry flaky. Chill both the butter and dough for 20–30 minutes before rolling.
- Don’t mix the pastry too much: Only mix the dough until it just comes together. Mixing too much makes the pastry hard.
- Taste the filling: Before putting the cherry filling in the pastry, taste it. Add more sugar if needed, depending on how sweet the cherries are.
- Brush with egg: Brushing the pie with beaten egg makes it golden and shiny when baked. Don’t skip this step for a nice finish!
How To Store Leftovers?
- Refrigerate: First, let the leftover Cherry Pie cool until it reaches room temperature. Then, cover it loosely with cling film or foil and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the Cherry Pie, let it cool completely, then wrap it tightly in cling film or aluminum foil. You can freeze it for up to 3 months. To serve, take it out of the freezer and thaw it in the fridge for several hours or overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (about 100g)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 77mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2.8g
Try More Mary Berry Recipes:
- Mary Berry Smoked Salmon Quiche
- Mary Berry Lemon Drizzle Muffins
- Mary Berry Lemon Curd Muffins
- Mary Berry Corned Beef Hash
Mary Berry Cherry Pie
Description
This easy Mary Berry Cherry Pie is a delicious, classic dessert perfect for any occasion. With a buttery homemade pastry and a juicy cherry filling, it’s both simple to make and packed with flavor. You can use frozen cherries, making it a convenient, quick treat that pairs perfectly with cream, ice cream, or custard.
Ingredients
For the filling:
For the pastry:
To finish:
Instructions
- Make the filling: Place the cherries and caster sugar in a saucepan over low heat; no water is needed as the cherries will release liquid. Increase the heat and cook until the cherries soften but hold their shape. Mix the cornflour with a tablespoon of water to make a paste, then add it to the pan. Cook for a minute or two until thick and bubbling. Remove from heat, beat in the butter, and let it cool completely.
- Make the pastry (using a food processor): Combine flour and salt in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the icing sugar and pulse briefly to combine. Pour in the egg mixture and pulse until it forms a rough dough.
- Make the pastry (by hand): In a large bowl, combine flour and salt. Coarsely grate the butter and mix it into the flour. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the icing sugar and salt. Use a knife to mix in the beaten egg until it forms a rough dough.
- Chill the pastry: Form the dough into a ball, wrap it in cling film or place it in a container, and chill for 20–30 minutes to prevent shrinkage.
- Roll out the pastry: After chilling, cut off about a third of the pastry and set it aside. Roll out the remaining dough into a circle about 4mm/⅛in thick. Place it in a 20cm/8in pie dish and trim the edges. Chill again for 20 minutes.
- Preheat the oven: Preheat your oven to 190°C/170°C Fan/Gas 5 (375°F).
- Assemble the pie: Pour the cold cherry filling into the pastry-lined dish. Roll out the reserved pastry into a disc that will cover the pie. Brush the edges of the pastry case with beaten egg and lay the pastry lid on top. Crimp the edges together to seal, brush with more egg, and sprinkle with caster sugar. Cut a few slits in the lid for steam to escape.
- Bake: Bake for 35–40 minutes until the pie is golden and crisp. Let it cool for 10 minutes before serving with cream, ice cream, or custard.
Notes
- Use frozen cherries: Frozen cherries are best because they give enough juice without turning mushy. Make sure they don’t have pits.
- Keep butter and dough cold: Cold butter makes the pastry flaky. Chill both the butter and dough for 20–30 minutes before rolling.
- Don’t mix the pastry too much: Only mix the dough until it just comes together. Mixing too much makes the pastry hard.
- Taste the filling: Before putting the cherry filling in the pastry, taste it. Add more sugar if needed, depending on how sweet the cherries are.
- Brush with egg: Brushing the pie with beaten egg makes it golden and shiny when baked. Don’t skip this step for a nice finish!
Mary Berry Cherry Pie