The Great Cherry Pie Debate: Flaky Crusts & Tart Fillings for National Cherry Pie Day

February 20th is National Cherry Pie Day, and we're pretty excited about it. There's something about a cherry pie, with its jewel-toned filling bubbling through a lattice crust and that unmistakable aroma of baked fruit and butter, that just feels like pure comfort. It's the kind of dessert that makes people lean back in their chairs and sigh contentedly after that first bite.

But here's the thing: not all cherry pies are created equal. We've spent years perfecting our approach to this classic dessert, and we've learned that the magic happens in two crucial places, the crust and the cherries themselves. So let's dive into what makes a cherry pie truly unforgettable.

The Flaky Crust Showdown: Butter vs. Lard (It's Serious Business)

If you've ever stood in your kitchen debating whether to reach for the butter or that container of lard in the back of your fridge, you're not alone. This is one of the great culinary debates in pie-making, and honestly? Both camps have valid points.

The Case for Butter

Butter brings flavor. That's the bottom line. When you use cold, high-quality butter in your pie crust, you get those beautiful, flaky layers with a rich, slightly sweet taste that complements the tart cherry filling perfectly. The water content in butter creates steam as it bakes, which helps create those coveted layers of flakiness.

We love using European-style butter when we're going the all-butter route because it has a higher fat content and lower water content, which means even better texture. Plus, there's something about that golden, butter-scented crust that just screams "homemade goodness."

The Case for Lard

Now, lard gets a bad rap sometimes, but hear us out. Traditional Southern bakers have been using lard for generations, and there's a reason why. Lard creates an incredibly tender, flaky crust that practically melts in your mouth. It has a higher melting point than butter, which means it stays solid longer during the mixing process, creating those distinct layers of fat that yield serious flakiness.

The texture you get from lard is unmatched, it's almost shortbread-like in how it crumbles. And contrary to what some people think, lard doesn't make your crust taste "porky" if you're using high-quality, properly rendered lard.

Our Secret? Why Not Both?

Here's where we're going to let you in on our approach: we often use a combination. A 50-50 blend of butter and lard gives you the best of both worlds, the flavor of butter with the superior flakiness of lard. It's not cheating; it's strategic baking.

The key to either approach is keeping everything cold. We're talking ice-cold butter or lard, ice water, and working quickly so your hands don't warm up the fat. Some bakers even freeze their mixing bowls beforehand. When that cold fat hits the hot oven, it creates steam pockets that make your crust shatter beautifully with each forkful.

The Cherry Challenge: Picking Your Perfect Filling

Once you've settled the crust debate, it's time to talk about the star of the show: the cherries. And trust us, the type of cherry you choose will completely transform your pie experience.

Montmorency: The Tart Champion

Montmorency cherries are the gold standard for cherry pie, and they're our go-to choice. These bright red beauties are tart, like, pucker-your-lips tart: which is exactly what you want in a pie. Why? Because that tartness holds up beautifully when you add sugar and bake it. You end up with a filling that's sweet-tart and complex, not just one-note sugary.

Montmorency cherries also have a firmer texture that doesn't break down into mush during baking. They release just enough juice to create that gorgeous, glossy filling without making your bottom crust soggy (which is every pie baker's nightmare).

The only downside? Fresh Montmorency cherries have a short season: usually just a few weeks in summer. That's why we often work with frozen or jarred sour cherries, which are available year-round and work beautifully in pies.

Bing and Rainier: The Sweet Contenders

Bing cherries are what most people find at the grocery store: those deep, dark red, almost purple cherries that are sweet and juicy. Rainier cherries are the fancy yellow-and-red ones that look almost too pretty to eat.

Both are delicious for snacking, but they present challenges in pie-making. They're naturally very sweet, so you need to adjust your sugar levels significantly or risk ending up with an overly sweet pie. They're also softer and juicier, which means they can create a runnier filling if you're not careful with your thickener.

That said, some people love the milder, sweeter flavor profile. We've made cherry pies with Bing cherries for clients who prefer a less tart dessert, and they're absolutely delicious: they just taste different from the classic cherry pie experience.

Our Approach: Balance and Texture

When we're creating a cherry pie for a private dinner or catering event, we think about balance. We want that tart cherry flavor front and center, but we also adjust the sweetness level based on what else is being served. If the meal is already rich and savory, a tart cherry pie provides a refreshing contrast. If the dinner itself is lighter, we might dial up the sweetness just a touch.

We also pay close attention to texture. Nobody wants a runny pie filling that slides off the plate, but you also don't want it so thick that it's gummy. We use a combination of cornstarch and a little tapioca to get that perfect, sliceable-yet-saucy consistency.

Cherry Pie as the Ultimate Comfort Food

There's something deeply comforting about a homemade cherry pie. Maybe it's the nostalgia factor: it reminds so many people of grandma's kitchen or summer picnics. Or maybe it's just that perfect combination of buttery crust and fruit filling that hits all the right notes.

When we bring a cherry pie to a private dinner or event, we love watching people's reactions. There's usually a collective "ooh" when we bring it out, especially if we've done a lattice top that shows off that beautiful ruby-red filling. And then there's the moment when someone takes that first bite and closes their eyes for a second: that's when we know we've nailed it.

Cherry pie works for so many occasions. It's elegant enough for a formal dinner party but casual enough for a backyard barbecue. It's a crowd-pleaser that appeals to almost everyone, and it pairs beautifully with vanilla ice cream, whipped cream, or just eaten on its own.

Making Cherry Pie Magic Happen

If you're feeling inspired to tackle a cherry pie at home for National Cherry Pie Day, we're here to cheer you on. Here are a few tips from our kitchen to yours:

Start with quality ingredients. Whether you're using butter or lard (or both!), make sure it's fresh and high-quality. Same goes for your cherries and flour.

Don't overwork your dough. Mix until it just comes together, then chill it. Overworked dough equals tough crust.

Taste your filling before you bake. Cherry sweetness can vary, so taste your filling mixture and adjust the sugar if needed. Remember, the tartness will mellow slightly as it bakes.

Use a pie shield or foil. Protect those crust edges from over-browning by covering them about halfway through baking.

Let it cool completely. We know it's tempting to dive in while it's still warm, but cherry pie needs time to set up. Give it at least 3-4 hours to cool, and you'll be rewarded with clean slices instead of cherry soup.

Let Us Handle the Pie-Making

Of course, if you'd rather leave the butter-versus-lard debate to the professionals, that's exactly what we're here for. We love creating handmade pies for private dinners and events: it's one of those desserts that feels special and homey at the same time.

Whether you're hosting an intimate dinner party or a larger celebration, a made-from-scratch cherry pie (or two, or three) is always a hit. We can work with you to determine the perfect sweetness level and even customize the crust style to match your event's vibe.

This National Cherry Pie Day, whether you're rolling out dough in your own kitchen or letting us bring the pie magic to your table, we hope you take a moment to appreciate this classic dessert. There's a reason cherry pie has been making people happy for generations: and with the right crust and the perfect cherries, it's pure comfort food bliss.

Want to talk cherry pie for your next event? Reach out to us( we're always happy to talk dessert!)