Cherry Lattice Pie


  • 2 ½ (625ml) Cups all-purpose flour
  • 1 teaspoon (5ml) salt
  • 1 teaspoon (5ml) granulated sugar
  • 1 Cup (250ml) cold, unsalted butter, cut into cubes
  • ½ Cup (125ml) ice water
  • 1-540ml can ED Smith Cherry Pie Filling


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  1. Place all-purpose flour, salt and sugar in a food processor fitted with a metal blade and pulse twice.
  2. Add butter and pulse several times until it resembles coarse crumbs
  3. Add ice water while pulsing 5-6 times until mixture begins to hold together
  4. Divide dough in half and press into two discs, wrap in plastic and refrigerate for 30 minutes
  5. Remove both pastry discs from the fridge and let sit 20 minutes. Remove plastic, roll out first disc on a lightly- floured surface
  6. Fit bottom crust into pie dish, turn out E.D. Smith Cherry Pie Filling into dish and refrigerate
  7. For the lattice crust: Roll out the remaining disc on parchment to make a 12” circle. Using a 1-inch square cutter, start at the center spacing each cut evenly across the surface. Leave 2-inches around the edge for fluted edge.  Place lattice on parchment to lay flat in fridge for 10 minutes.
  8. Preheat oven to 425ºF (240ºC)
  9. Remove lattice and prepared pie dish from fridge
  10. Invert parchment, centering lattice over pie filling. Flute edges.
  11. Bake 425ºF (240º) for 10 minutes. Reduce oven to 375ºF (190ºC).  Bake 45-55 minutes or until golden.



  • If you do not have a food processor, just use a fork to cut in the butter until the dough looks like course crumbs or starts to come together.