Desserts
Betty Crocker canned cherry pie delivers all the comfort of homemade without the fuss—golden crust, juicy filling that practically bursts with flavor, and a finish that looks like it came from a bakery.
The secret lies in balancing that sweet-tart canned filling with a crisp, flaky crust (store-bought or homemade) and a precise baking technique that ensures even browning without soggy bottoms. I’ve perfected this over years of holiday baking, where time is precious but quality never is.
What makes this recipe work is the simplicity: no need to pit cherries or make pie crust from scratch unless you want to. The canned filling handles all the heavy lifting—just fold in a touch of cornstarch for thickening, then pour it into your crust with confidence.
The filling’s natural juices create that signature "bursting" texture, while a simple egg wash on the crust guarantees a golden, glossy finish that’s impossible to resist.
By the time you pull this pie from the oven, you’ll have a dessert that smells like nostalgia and tastes like summer—juicy cherries peeking through a lattice crust or a solid top, all held together by that perfect balance of sweet and tart.
It’s the kind of pie that disappears faster than you can say "seconds?" and leaves your guests asking for the recipe. Ready to make one that’ll be the star of your table?
This method works equally well for holidays or weeknight treats, and leftovers reheat beautifully. The crust stays crisp, the filling remains juicy, and the flavor only gets better as it sits.
Whether you’re a first-time pie baker or a seasoned pro, this recipe delivers professional results with minimal effort. Let’s get started!
Ingredients for betty crocker canned cherry pie
Juicy filling meets golden crust—just these 12 ingredients transform into showstopping cherry pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Canned Cherry Pie Filling 🍒 | 1 can | 21 oz can, unsweetened preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | For homemade crust if desired |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | For crust sweetener |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash richness |
| Table Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Pie Crust 🥧 | 1 package | Store-bought or homemade |
| Granulated White Sugar 🍚 | ¼ cup | For sprinkling on crust |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The canned filling is your shortcut to perfection, but Betty Crocker's unsweetened version is key—it balances sweetness better. For the crust, I grab Pillsbury refrigerated crust when I'm short on time (it's foolproof), but homemade always wins for texture. If you're making crust from scratch, cold butter is non-negotiable—cut it into tiny cubes before mixing with flour. The sugar in the crust should be fine grain—it dissolves better than powdered. And trust me, skip the pre-made crust shortcuts if you can—homemade holds up better to the juicy filling.
No cornstarch? Arrowroot powder works 1:1, but cornstarch gives that classic pie filling thickness. Running low on heavy cream for the egg wash? Whole milk plus 1 tbsp butter does the job. The lemon juice brightens the filling—fresh is best, but bottled works in a pinch. For the crust, if you're using store-bought, check the baking time first—some brands need less time than others. And if your filling seems too thin? Mix 1 tbsp cornstarch with 1 tbsp cold water and stir it in—it'll save your pie.
This pie tastes even better the next day, so bake it a day ahead if you can. Store it at room temperature in a cool, dark place for up to 3 days—cover it loosely with plastic wrap. For longer storage, freeze the whole pie (unwrapped) for up to 3 months. To reheat, warm at 350°F for 10-15 minutes. And if you're feeling fancy, brush the crust with melted butter before baking for extra shine—worth the extra minute.
Why You'll Love This Recipe
- No Pantry Haul Needed: I’ll be real—this pie starts with a can. No pitting cherries, no measuring pits, no sticky syrup mess. Just open, pour, and let the filling’s built-in sweet-tart balance do the work while you roll out dough faster than you can sing "Happy Birthday."
- Creamy Crust, Crisp Edges: That buttery crust with just a touch of sugar? It’s the kind of edge that flakes into your coffee if you’re sneaky enough. The filling’s cornstarch-thickened richness pairs perfectly—no soggy bottoms here, just that satisfying contrast every bite.
- Potluck Star Status: Between us, this pie always gets seconds at gatherings. It’s the kind of dessert that works for brunch, holiday dinners, or even a lazy Sunday with company. Swap the crust for graham crackers if you’re short on time—no one will judge.
- Leftovers for Days: Make one pie, eat it for a week. The filling’s natural sweetness mellows beautifully in leftover slices, and the crust stays fresh (or crispy, if you reheat it). Honestly, I’ve had this pie cold the next morning with yogurt—it’s that reliable.
Step-by-step instructions for Betty Crocker canned cherry pie recipe
Here's how to create a pie with a golden crust and juicy filling that bursts with flavor every bite.
Prepare the Cherry Filling for Maximum Juiciness
Open the 1 can Betty Crocker Canned Cherry Pie Filling and transfer it to a medium bowl. The filling should be thick and chunky with visible cherry pieces. Add the 2 tbsp cornstarch and stir vigorously until completely dissolved—this helps thicken the filling without losing that juicy texture.
In a small bowl, whisk together the 1 whole large egg, 0.25 cup heavy cream, and 1 tbsp freshly squeezed lemon juice. The lemon juice brightens the tartness of the cherries while the egg adds richness. Pour this mixture into the cherry filling and stir gently to combine. Let it sit for 10 minutes to allow the cornstarch to fully absorb into the liquid.
Create the Perfect Pie Crust
If using a store-bought pie crust, unroll one crust and place it in a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a smooth surface. If making a homemade crust, mix the 2.5 cups all-purpose flour, 1 cup cold cubed unsalted butter, 0.5 cup granulated sugar, 0.5 tsp table salt, and 0.25 tsp ground black pepper in a food processor until crumbly. Press this mixture into the pie dish and chill for 15 minutes.
Preheat your oven to 375°F. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes to create a golden, flaky bottom crust. This pre-baking step prevents a soggy crust when the filling is added.
Assemble the Pie for a Perfect Finish
Pour the cherry filling into the pre-baked crust, spreading it evenly. Sprinkle the 0.25 cup granulated white sugar evenly over the top—this adds a sweet contrast to the tart cherries. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges with a fork or your fingers to seal.
Cut 4-5 small slits in the top crust to allow steam to escape. Brush the crust with a beaten egg wash (the same egg mixture you used earlier) for a golden finish. Bake at 375°F for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits. The filling should be thick but still juicy when done.
Cool and Serve for Maximum Flavor
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is crucial—it allows the filling to set slightly while maintaining its juicy texture. The pie will look firm on the outside but still warm and gooey inside.
Slice the pie into 8 equal pieces and serve warm or at room temperature. The crust should be crisp and golden, while the filling remains juicy and flavorful. For an extra touch, drizzle any leftover lemon juice over the top just before serving to enhance the cherry flavor.
Pro Tips For Making Betty Crocker Canned Cherry Pie
- Chill the Filling First: Dump that canned cherry filling into a bowl and pop it in the fridge for 10-15 minutes before assembling. I learned this the hard way—warm filling makes the crust soggy faster, and you’ll end up with a messy bottom instead of a clean, golden crust.
- Cut Butter Cold: Use ice-cold butter straight from the fridge for the crust. Warm butter spreads too fast, and you’ll end up with a greasy mess instead of flaky layers. If it’s soft, stick it in the freezer for 10 minutes—trust me, it’s worth it.
- Skip the Extra Sugar: The canned filling already has sugar—don’t double it unless you’re baking for a crowd. Too much sugar makes the crust burn fast and turns the filling into syrup. Taste the filling first; if it’s sweet enough, leave it alone.
- Blind-Bake the Crust: Before adding filling, prick the crust all over with a fork, then cover it with parchment paper and pie weights (or dried beans). Bake at 375°F for 10-12 minutes until it’s set but not browned. This guarantees a crisp bottom, not a soggy one.
Essential equipment for this recipe
Pie Dish Essentials
Your 9-inch glass pie dish is non-negotiable—it distributes heat evenly and prevents cracking. I use Pyrex for its durability and even baking performance, but any tempered glass dish works. Avoid dark-colored metal dishes—they can over-brown the crust.
For a rustic look, try a ceramic pie dish from Le Creuset or Corelle. Always preheat your dish with the pie weights to prevent warping. 🥧
Crust Tools
For store-bought crusts, a rolling pin (like OXO Good Grips) makes rolling out dough effortless. If making homemade crust, a food processor (I love the Cuisinart DFP-14BCNY) saves time and ensures even distribution of butter.
A pie crust cutter (or a glass) helps create clean edges. Don’t skip the pie weights—I use Ceramic Pie Crust Weights from Amazon to prevent soggy bottoms. 🧈
Mixing & Measuring
Accurate measurements matter! Use a digital kitchen scale (like OXO Good Grips) for butter and flour to avoid packing errors. A whisk (I prefer Demeyere) ensures smooth egg wash consistency. For the filling, a medium mixing bowl (I use Pyrex) holds everything comfortably.
A rubber spatula helps scrape every last bit of filling into the crust. Precision here means juicy perfection. 🥄
Baking & Cooling
An oven thermometer (I recommend Thermoworks) guarantees your oven hits 375°F accurately—critical for even baking. A wire cooling rack prevents soggy bottoms while cooling. For lattice crusts, a sharp knife or pizza cutter makes clean cuts.
And don’t forget a pastry brush (like OXO Good Grips) for egg wash application—it’s your secret to that golden finish. 🔥
Optional Upgrades
Want extra shine? A pastry bag with a star tip lets you pipe decorative patterns on the crust. For lattice tops, a pizza cutter or sharp knife works best. A pie server (like OXO Good Grips) makes slicing clean and even.
And if you’re feeling fancy, a food processor can even help make your own lattice strips from pre-baked crust. 💡
Nutrition facts
Frequently asked questions
Can I use a different brand of canned cherry pie filling?
Yes, but Betty Crocker's filling is specifically formulated for this recipe's balance of sweetness and tartness. If using another brand, taste the filling first—some are sweeter or thicker. You may need to adjust the added sugar (reduce by 1-2 tablespoons if the filling is already sweet) or cornstarch (add 1 extra tablespoon if it's too runny). Always choose unsweetened versions for best results.
How do I fix a soggy bottom crust?
Pre-baking the bottom crust is the key! If yours still gets soggy, try this: Blind-bake it longer (20 minutes instead of 15) before adding filling, or sprinkle 1 tablespoon of cornstarch directly on the crust before pouring in the filling. Another trick is to chill the assembled pie in the fridge for 30 minutes before baking to help the filling set faster.
Can I make this pie ahead of time?
This pie actually tastes better the next day. Assemble the pie (unbaked) and refrigerate it overnight. Bake straight from the fridge—just add 5-10 extra minutes to the baking time. For longer storage, freeze the unbaked pie (covered tightly) for up to 2 months. Thaw overnight in the fridge before baking as directed.
What's the best way to serve cherry pie?
Serve warm with a dollop of vanilla ice cream or whipped cream for contrast. For a fancy touch, drizzle with warm caramel sauce or sprinkle with toasted pecans. If you want to highlight the tartness, serve with a scoop of salted caramel gelato. Always let the pie sit at room temperature for 15-20 minutes before slicing to prevent filling from oozing out.
Why did my pie crust turn out pale?
Pale crusts usually mean one of three things: underbaked time, insufficient egg wash, or an oven that wasn't hot enough. Double-check your oven temperature with a thermometer—it should reach 375°F. Apply a thicker egg wash (mix 1 egg + 1 tbsp milk) and brush it on generously. For extra color, broil for 1-2 minutes at the end, watching closely to avoid burning.