Betty Crocker Canned Cherry Pie Recipe: Fork-Tender Crust With Bursting Juicy Filling

Betty Crocker canned cherry pie recipe delivers that nostalgic, comforting dessert with a fork-tender crust and bursting juicy filling—just like Grandma used to make.

The secret lies in balancing a sturdy but flaky crust with canned cherries that release their natural juices while baking, creating that perfect balance of tender fruit and buttery pastry.

I've tested this recipe countless times, and the difference between a good pie and a great one comes down to proper crust handling and filling thickness.

This recipe gives you two options for the crust: a classic homemade pie dough for that traditional taste, or a store-bought crust for convenience without sacrificing quality. The filling uses canned cherries (drained well) with a touch of cornstarch to thicken—no need for fresh fruit or complicated prep work.

Baking at 375°F for 50-55 minutes ensures the crust stays tender while the filling bubbles beautifully, with those cherries softening just enough to burst with juice.

What you'll end up with is a pie that's golden brown on top with a flaky, slightly crisp crust that gives way to tender layers underneath. The filling will be thick but juicy, with cherries that hold their shape while releasing sweet-tart juices that fill every bite.

Serve warm with a scoop of vanilla ice cream or whipped cream for that classic dessert experience. The aroma alone will have everyone gathering around the table.

Whether you're baking for a family gathering or just craving a slice of comfort, this recipe delivers restaurant-quality results with minimal effort. The best part? You can make it ahead and let the flavors develop even more overnight. Let's get baking!

Ingredients for betty crocker canned cherry pie

Pantry staples meet nostalgic dessert magic—just 12 ingredients for Grandma-style cherry pie.

The cherries are the star, so grab the 42 oz can of tart cherries—that's about 2 (21 oz) cans. Muir Glen or Del Monte are my go-tos for the best flavor. The filling needs to be thick but juicy, so don't drain all the liquid—leave about 1 cup of those tangy juices. For the crust, if you're making it from scratch, cold butter is non-negotiable—it keeps the flakes tender. I usually buy Land O'Lakes unsalted butter from the freezer section for this. The store-bought crust? Pillsbury Classic Crust works perfectly if you're short on time.

No tart cherries? Sweet cherries with extra lemon juice will work, but the filling might be sweeter. Short on cornstarch? Arrowroot powder at the same amount does the job too. The vanilla extract can be imitation, but pure vanilla extract makes a noticeable difference. For the dough, if it feels too dry, add ice water 1 tbsp at a time—it should hold together but not be sticky. The lemon juice brightens the filling, so don't skip it unless you're using super tart cherries. And if you're making a double crust, grab an extra 12 oz can of cherries for the lattice top.

The filling keeps for 3 days in the fridge—make it ahead and thank me later. The unbaked pie can chill overnight, which helps the crust stay flaky. Once baked, it reheats beautifully—just 10 minutes at 350°F with foil over the crust. The ice cream? Blue Bell Homemade Vanilla is my secret weapon, but any good-quality brand works. Store leftovers covered at room temp for 2 days or freeze for 3 months. The aroma alone will have your whole house craving a slice.

Step-by-step instructions for betty Crocker canned cherry pie

Here's how to build a pie with a flaky crust and juicy filling that bursts with every bite.

Drain the 42 oz canned pitted tart cherries thoroughly, but don't rinse them—they need that natural sweetness. In a large bowl, combine the drained cherries with 1.5 cups granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, and 1 tbsp lemon juice. The cornstarch will thicken the filling just enough to hold its shape while keeping it juicy.

Gently stir everything together until the sugar dissolves completely. I like to press the cherries lightly with a spoon to break up any large clumps—this ensures an even texture when baked. Let the mixture sit for 10 minutes at room temperature while you prepare the crust. This resting time helps the flavors meld slightly before baking.

Unroll the store-bought pie crust onto a floured surface and gently press it into a 9-inch pie dish, letting the edges extend about ½ inch over the rim. Trim any excess dough from the sides, leaving about 1 inch of overhang. Chill the crust in the freezer for 15 minutes while you prepare the filling.

In a separate bowl, cut the 1 cup unsalted butter into small cubes and place them in the freezer for 10 minutes to keep them cold. This prevents the butter from melting too quickly when you add it to the crust. The cold butter creates flaky layers that make the crust tender and crisp.

In a medium bowl, whisk together 2.5 cups all-purpose flour, ½ tsp salt, and the 1 whole large egg. Gradually add the ½ cup ice water while mixing with a fork until the dough just comes together. It should hold its shape when pressed but still feel slightly crumbly—this is key for a tender topping.

Roll out the dough on a lightly floured surface to about ⅛-inch thickness and cut it into strips about ½ inch wide. Arrange the strips in a lattice pattern over the pie filling, leaving the center open so steam can escape. This design keeps the filling juicy while giving the pie a beautiful, rustic look.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 40-45 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The filling should be thick but still slightly wobbly in the center—it will set as it cools.

For the last 10 minutes of baking, place a baking sheet on the lower rack of the oven and pour ½ cup ice water into it. This creates steam that helps the crust brown evenly and prevents the edges from getting too dark too quickly. Let the pie cool completely on a wire rack for at least 2 hours before serving.

Slice the pie into 8 equal wedges and serve each portion with ½ cup vanilla ice cream. The contrast between the warm, juicy filling and the cold ice cream is what makes this pie unforgettable. If you're serving it ahead, store the pie at room temperature and refrigerate the ice cream separately until ready to serve.

This pie delivers on its promises—tender, flaky crust and a filling so juicy the cherries practically burst in your mouth. The secret is in the balance of sugar and cornstarch, plus that lattice crust for perfect texture. Enjoy every bite!

Dietary considerations for betty crocker canned cherry pie

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour in the crust for a 1:1 gluten-free flour blend like Bob's Red Mill. Use 2.5 cups of the blend plus ½ tsp xanthan gum to mimic the binding properties of wheat flour.

Chill the dough longer—30 minutes instead of 15—since gluten-free doughs can be more fragile. The filling stays the same, but add 1 extra tbsp cornstarch to compensate for any moisture loss from the different crust. 💫

Lower-Sugar Option

Cut the sugar in the filling by ⅓—reduce to 1 cup instead of 1.5 cups—and add 1 tbsp lemon juice to enhance tartness. For extra sweetness without sugar, stir in 2 tbsp monk fruit sweetener or 1 mashed banana (trust me, it works!).

The cherries' natural sweetness will still shine, but with fewer calories. Pair with Greek yogurt instead of ice cream for a lighter dessert.

Dairy-Free Crust

Replace the butter in the crust with 1 cup dairy-free margarine like Miyoko's Creamery or Earth Balance. Keep the margarine cold by chilling it for 20 minutes before cutting into cubes.

For the lattice topping, use ½ cup dairy-free milk (like almond or oat) instead of ice water. The texture stays flaky, but the flavor remains neutral—no one will miss the butter!

Nut-Free & Egg-Free

Omit the egg in the lattice topping and replace it with 1 tbsp ground flaxseed mixed with 3 tbsp water (let it sit for 5 minutes to thicken). For the crust, use a pre-made gluten-free, egg-free pie crust like Caesar's Crust (check labels for egg-free options).

The filling remains unchanged, but add ½ tsp cinnamon to deepen the cherry flavor. This version is safe for most allergies while keeping the pie delicious. 🌱

Keto-Friendly Filling

Skip the sugar entirely and sweeten the filling with 2 tbsp erythritol or monk fruit sweetener. Use 2 tbsp tapioca starch instead of cornstarch for thickening (it’s keto-friendly). For the crust, use a low-carb almond flour crust (like Keto Connect) or a cauliflower crust mix.

The result? A pie with under 5g net carbs per slice that still tastes like dessert heaven. Serve with whipped coconut cream for a keto-friendly topping.

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