Cherry Pie in Star Crust

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Save your fork and pass the pie – take time out for a slice of life, Southern Style and you can certainly have cherry on Thanksgiving and enjoy every bite!

Goodness knows, in the South, we don’t wait for a holiday to enjoy a slice of pie – but on holidays it should be your favorite pie – Right? Like they say, “Just save your fork and pass the pie.” Most food historians agree that this comfort food is America’s number one dessert. Everyone has a favorite, but who doesn’t like pie?

Certainly the pastry that nestles the sweet goodness must be equally divine!

Pie dough  doesn’t fall into that “easy as pie,” category for everyone, but it should.  A basic recipe and a few simple skills will ensure a flakey crust each and every time. Though completely from scratch baking of days gone by is all but a lost art form; the taste of the fresh ingredients, with no additives, is still unsurpassed. Never again will you have to reach for that frozen crust or ready-made pie to satisfy a craving. After all, homemade goodness and the taste of a slice of pie warm from the oven is something that money just can’t buy.



  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 1 cup butter, chilled, and cut into 1 inch pieces
  • 1/4 to 1/2 cup ice water

Secrets to a good pie crust: chilled ingredients and chilled dough.

Cherry Filling:

  • 4 cups pitted sweet or tart canned or bottled cherries, drained with 1/3 cup cherry juice reserved
  • 1 cup sugar, or to taste
  • 2-1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, cut in small pieces


  • 2 tablespoons cream
  • Sugar
  • Garnish
  • Softly whipped cream or vanilla ice cream

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