Cherry Pie Bars with Pie Crust (From Scratch!)
These cherry pie bars are made from scratch with a buttery pie crust, sweet and jammy cherry pie filling (using frozen cherries!), and a pretty lattice top. They’re bright, buttery, and easy to slice and serve. Perfect when you’re craving cherry pie but want something simpler to make and share. The ultimate summer dessert for picnics, parties, or anytime you need a crowd-pleasing treat!
Equipment
Ingredients
Pie Dough
- 1 cup frozen unsalted butter
- 2 1/2 cups all-purpose flour *see notes below for measuring*
- 3 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste or extract
- 1 tablespoon vodka optional
- 7-10 tablespoons ice water
Cherry Pie Filling
- 2 1/2 cups frozen sweet red cherries *see notes below for fresh*
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg lightly beaten
- Turbinado sugar optional
Instructions
- Grate the frozen sticks of butter into a bowl and keep in the freezer until ready to use.
- Line a metal 8x8 baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixing bowl, whisk together the flour, sugar, and salt.
- Mix in the frozen grated butter on low speed until coated in flour. Then mix in the vanilla, vodka, and 7-10 tablespoons of the water, and as needed, until the dough starts to clump together. It should feel soft and hydrated, never sticky.
- Separate the dough into equal parts (about 355 grams each). Press one half into a slab and wrap it tightly in plastic wrap. Press the other half of the dough into the bottom of the lined pan. Chill both in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 375°F/190°C and make the cherry pie filling.
- Combine the cherries, sugar, and lemon juice in a pot. Cook over medium heat for 15-20 minutes, stirring and mashing occasionally, until the cherries have released all of their juices, are bubbling, and starting to thicken. Stir in the cornstarch slurry and cook 2-3 minutes longer until thickened. Set aside until ready to use.
- When the dough is chilled, bake the bottom crust for 25-35 minutes or until the edges are golden brown and the top looks dry.
- While the bottom crust is baking, roll out the second slab of pie dough on a lightly floured surface into a 9x9” square. Cut the dough into 1/2-inch strips.
- On a parchment-lined baking sheet, assemble the lattice top by weaving the strips of pie dough together. For reference, see the post or video below.
- Trim each side of the lattice square for clean edges so that it is roughly 7.5x7.5”. Freeze until ready to use. The lattice should feel very firm and be able to be picked up as one.
- When the crust is done, evenly spread the cherry filling, then transfer the lattice crust on top. Brush the lattice with the egg wash and sprinkle with turbinado sugar. Bake for 25-30 minutes or until the lattice crust is golden brown.
- Let the pan cool on a wire rack for 1-2 hours, until completely cooled, then cut into 16 small bars or 6-8 large ones. Enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on using fresh cherries: Make sure to remove the pits. Because they aren't as cold, fresh cherries will cook down faster than frozen cherries. You may only need to cook them for 10-12 minutes before adding the cornstarch slurry!
Storage: Any leftover squares should be kept in an airtight container at room temperature or in the fridge for 3-4 days.
Freezing: You can freeze them in an airtight container or freezer bag for up to one month!
Make ahead: The pie dough can be made ahead of time and kept in the fridge for up to 5 days. You can also make the cherry filling up to a week in advance and keep it in the fridge.
Notes on pans: Double the recipe and bake it in a 9x13 pan for a large batch. I recommend making the pie dough in two batches, or it will be too much for the mixer! I also highly recommend using a metal baking pan, not glass or ceramic, as they conduct heat differently.
