Irresistible Bing Cherry Pie Recipe for Perfect Summer Desserts

Sweet Bing Cherry Pie
(This recipe is part of the “End of Summer Picnic Experience”)

Easy as Pie?

The phrase “as easy as pie” always puzzled me. For years, my pies were disasters—crumbly crusts, runny fillings, and lots of wasted effort. My mother and grandmother, however, made flawless pies, so I was rarely trusted with holiday baking and ended up bringing salads instead. Over time I’ve learned that pie-making isn’t magic; it’s technique, patience, and a few simple rules.

Mastering a Skill

Cooking has taught me patience. I still feel intimidated in the kitchen sometimes, especially when attempting something new. Like many perfectionists, I wanted to be an expert on the first try. Gradually I’ve embraced the learning process—accepting that improvement comes with repetition, practice, and a willingness to make mistakes.

Learning to Make Pies Takes Time

Many cooking skills are learned by feel. Kneading bread develops a sense of elasticity; pie dough develops a sense of texture and temperature. Trial and error teaches us what a dough should feel like and how much handling it can tolerate. Some cooks have a natural talent, but most of us get better by doing the work repeatedly.

Tips for Making Pies:

#1 Keep everything cold.

Keep the fat, water (use ice water), and mixing bowl cold. Avoid using your warm hands to blend fat into the flour—use a pastry blender, food processor, or fork. Cold fat creates flakier crusts.

#2 Divide the dough and handle it minimally.

Divide the dough into two balls and touch it as little as possible. The warmth of your hands can soften the fat. Wrap each ball in plastic and chill for at least 30 minutes before rolling; after lining the pan, chill another 30 minutes.

#3 Use plenty of flour when rolling.

Flour the surface liberally and roll with long, firm strokes to avoid overworking the dough. Roll the crust until it extends 2–3 inches beyond your pie pan, then wrap the dough around the rolling pin and unroll it over the pan to transfer it intact.

#4 Let the pie cool for at least 4 hours.

Allow the baked pie to cool for at least four hours so the filling fully sets. Waiting is the hardest part, but slicing too soon risks a runny filling.

While tart cherries are often recommended for pies, ripe Bing cherries work very well when tart varieties aren’t available. This Sweet Bing Cherry Pie is brightened with extra lemon juice to add a touch of acidity and balance the sweetness.