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Flaky Crust Cherry Pie Dairy-Free

This is the perfect homemade cherry pie recipe that can easily be made dairy-free.

No dairy milk or dairy butter needed! 

Just simple ingredients with stellar results.

Not too juicy. Works with frozen cherries, either bing or tart. And if you opt for our homemade crust recipe, be prepared for light and flaky perfection. 

This is my family’s favorite pie! 

See our cherry pie recipe below.

pan of cherry pie with lattice crust

This cherry pie recipe is so versatile. 

Read on for several variations to make the perfect cherry pie your family will adore…and devour. 


In our family, one grandma uses canned cherries and the other uses frozen. 

But in both cases, the grandmas want straight up cherries with no jelly mixture. 

Instead, they like to thicken the cherries themselves, and I agree. 

This makes the best cherry pie! 

Personally, I’ve gone the frozen cherry route. 

This recipe calls for two cups of frozen cherries, which means I buy two small bags to make sure I have plenty.


Again, in my family, it depends on who you ask.

My kids love purple colored, sweet bing cherry pies. 

I think that’s because those were the first frozen cherries I found and made a pie with, and it just stuck for them. 

But hubby likes tart red cherries for his pie. He grew up with his mom using tart cherries from their cherry tree. So who can blame him. 

I think I’m with hubby on this, tart red cherry pie is delicious. And my kids sure won’t turn it down. 

Sweet bing cherries or tart red cherries? You decide! Both will work. 

Just reduce the sugar by 1/3 cup if using sweet bing cherries.

bing cherry pie


Great news if you want a short cut. 

The hardest part about making pie, for me, is the crust. 

So if you prefer to make this pie super easy, use store-bought crust that’s dairy-free and safe for your allergies. 

But if you want the very best, light and flaky pie crust and most delicious pie ever…

homemade pie crust is the way to go. 

And I’ll share just how to make it below.

Here’s the crust recipe. 


Makes two 12″ pie crusts for both top and bottom

2 cups flour
1 teaspoon salt
2/3 cup + 2 tablespoons shortening or solid coconut oil
4-7 tablespoons of ice cold water 

Spoon flour into measuring cup and level it off with the flat side of a butter knife.

Place the flour into a large mixing bowl. 

Whisk salt into the flour. 

Cut shortening or solid coconut oil into the flour mixture until the flour becomes the size of small peas. You can do this with a fork, a pastry cutter, or even on the low setting of your electric mixer. 

Sprinkle the crumbly flour with ice cold water, one tablespoon at a time, mixing lightly with a fork until all the flour is moistened and pinches together with your fingers.

Don’t overmix the dough.

Gather dough together with your hands until it cleans the bowl.

Press the dough firmly into a ball.

Divide the ball of dough in half.

Press dough into two firm balls, equal size.

Cover rolling pin and a pastry mat lightly in flour.

Roll each ball of dough lightly into a flat 12″ circle, rotating 45 degrees after each roll to prevent sticking to surface.

Be careful not to add extra flour as that makes the pastry tough.

You can always pinch the dough back together if it falls apart as opposed to rolling it out again. 

Remember, the less you handle the dough the better.

red tart cherry pie dairy free


One reason I don’t love making pies, is that I’m a perfectionist. 

However, I’ve concluded over my years of making pies…

the less perfect my pie looks, the better it tastes. 

I just cannot reconcile the taste and appearance on pies!

Here’s what I mean. 

A perfect looking pie usually means store-bought crust or overworked homemade crust.

But I was taught that homemade and less handled crust makes the best, flakiest pies. 

So I’m over here barely handling the dough but my pies end up looking like I just threw them into the pan…because I basically did, ha!

With that said, though, my kiddo came up with the best way for me to get my delicate crust moved from the rolling mat to the pie plate. 

This was a game changer. 

Once we discovered this trick…

I was handling the dough less, it stopped falling apart on the transfer, and my pies started looking a little better. 

To transfer the rolled out crust, I now slide it onto a flat baking pan with a spatula….then slide it back off over the pie pan. 

It was genius, and my oldest son gets all the credit!

Here’s the flat pan (affiliate) I use for the transfer.

And I love making cookies on it, too.


I usually do a lattice top crust for my cherry pies. 

To do this, I simply roll out the pastry dough like I do for the bottom crust. 

Then I use a pizza cutter to cut it into 1″ strips. 

Next, I carefully lay the strips across the top of the cherries in the pie pan starting with my longest strip and laying it across the near middle of the pie. 

I then alternate directions of the strips, choosing the lengths that will make it across the pie plate, using a basket weave pattern. 

This means I do need to lift up strips to go over, under, over. Just be gentle with the fragile crust, being careful not to tear it while working your lattice. 

It sounds complicated, but I honestly think this is easier than placing a whole top crust onto a pie.

I’m no pie expert by any means so I’m surprised I can accomplish this lattice pie technique fairly decent. 

Definitely give it a try! 

Now here’s the pie recipe.

slice of cherry pie dairy free


Oven 425 for first 25 minutes, 350 for second 25 minutes.


5-6 cups cherries (nearly thawed, juice drained except 1 tbs.)
1 cup of sugar
1/4 cup of flour
1/2 teaspoon of ground cinnamon
2 twelve inch pie crusts 

melted dairy-free butter 
raw, chunky, turbinado sugar


Stir cherries, sugar, flour, and cinnamon together until cherries are evenly coated.

Slide first 12″ pie crust into the bottom of your pie dish.  

Pour the cherry mixture into the pastry-lined pie dish. 

Slide the second crust over the top, sealing the edge to the bottom crust with your fingers. You may instead do a lattice with your top crust if you prefer. If you use a whole top crust, be sure to cut a few slits to vent the heat. 

Brush the top crust with melted dairy-free butter. 

Then sprinkle the crust with chunky, turbinado sugar (raw sugar). 

Bake at 425 for 25 minutes. 

Then bake at 350 for 25 minutes. This is also a good time to cover the edges with pie guards or foil to prevent burning. 

Remove from oven when bubbly and golden brown. 

Let cool completely for several hours.  

Once cool, cover with foil. Cherry pie can be left out on the counter for a couple days. 

Serve with dairy-free vanilla ice cream or dairy-free whip

Hope you enjoy this dairy-free cherry pie as much as we do!

If you’re interested, here’s a store-bought cherry pie we’ve enjoyed. 


Here are more homemade pies we make with no milk for our dairy allergy. 

lattice top cherry pie

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