Homemade Cherry Pie Bars with Buttery Crust

Cherry pie always feels like a classic summer dessert, and these homemade cherry pie bars deliver the same buttery crust and juicy cherry filling in an easier, sliceable form. They are made from scratch with flaky pie dough, a sweet cherry pie filling made with frozen cherries, and a decorative lattice top that gives them the look of a bakery-style pie without the extra fuss.

These cherry pie bars are ideal when you want the flavor of a traditional cherry pie but need a dessert that is simple to cut, serve, and share. The bottom crust bakes until golden and sturdy, the filling turns thick and jammy, and the lattice top adds a crisp, buttery finish. They are perfect for summer gatherings, picnics, parties, holidays, or any time you are craving a bright cherry dessert.

If you love bakery-style fruit desserts, these cherry pie bars are a wonderful recipe to keep on hand. They taste like classic cherry pie, but they are easier to portion and serve.

Recipe Instructions

Step 1: Mix the butter into the dry ingredients. For the flakiest pie crust, start with very cold butter. Freeze the butter sticks ahead of time, then grate them into the flour mixture. Toss or mix briefly until the butter is coated in flour. Keeping the butter cold is what helps create a tender, flaky crust once the bars bake. (Image 1 below)

Step 2: Add the ice water. Stream in the ice water a little at a time, mixing just until the dough begins to clump together. The dough should feel soft and hydrated, but it should not be sticky. Avoid adding too much water, as this can make the crust tough instead of flaky. (Image 2 below)

Step 3: Chill the pie dough. Divide the dough in half. Press one half evenly into a parchment-lined 8×8-inch baking pan to form the bottom crust. Wrap the remaining half in plastic wrap and roll it into a flat slab. Chill both portions in the refrigerator for 30 minutes so the dough firms up before baking and shaping. (Image 3 above)

Step 4: Make the cherry pie filling. Cook the cherries, sugar, and lemon juice in a pot over medium heat. Stir and mash the cherries occasionally as they release their juices. Once the mixture is bubbling and beginning to thicken, stir in the cornstarch slurry and cook for a few more minutes until the filling becomes glossy and thick. Set it aside until you are ready to assemble the bars. (Image 4 above)

Step 5: Prepare the lattice top. Roll the chilled dough slab into a 9×9-inch square. Cut the dough into 1/2-inch strips using a knife, pizza cutter, or fluted cutter. Weave the strips together on parchment paper to make a lattice. Freeze the lattice until firm so it can be transferred easily onto the cherry filling. (Image 5 below)

Step 6: Bake the bottom crust. Once the dough in the pan has chilled, bake it until the top looks dry and the edges are golden brown. This step helps the crust stay crisp under the cherry filling. (Image 6 above)

Step 7: Assemble the cherry pie bars. Spread the thickened cherry filling evenly over the baked bottom crust. Carefully place the firm lattice top over the filling, keeping it centered and neat. (Image 7 above)

Step 8: Bake until golden. Brush the lattice with beaten egg and sprinkle with turbinado sugar if desired. Bake until the top crust is golden brown. Let the bars cool completely before slicing so the filling has time to set. For clean slices, cool for at least 1-2 hours before cutting. (Image 8 above)

These cherry pie bars have everything you want in a homemade cherry dessert: flaky crust, rich cherry filling, and a beautiful golden lattice top.

If you tried this recipe, share how it turned out in the comments. A star rating is always appreciated.