If you are looking for recipes that are “as easy as pie” then you’ve come to the right place! We’ve got all your pie needs covered from crust options through all the flavors, savory ones included!

First stop is always going to be about choosing your crust. A traditional pastry pie crust is the standard option, but the options don’t have to stop there. This is a sturdy pastry made from fat and flour that can be used for just about any pie.

Choose your crust

For cream pies, you’ll frequently see Oreo and graham cracker crusts. While you can make no-bake versions of these, or purchase pre-made ones at the grocery store, we recommend a homemade baked version which will hold up better when serving.

For more creative options, we also have a honey shortbread crust that we highly recommend trying. It tastes like a graham cracker crust, but has more of the texture of a standard pastry crust. You can also try your hand at a pretzel crust for some salty crunchy fun.

Blind Baking & Pie Weights

Blind baking is just a fancy name for pre-baking a pie crust before adding a filling. Usually, this is used for pies with fillings that do not require baking like custard or cream pies.

Pie weights are small ceramic or metal balls that are used specifically to weigh down a pie crust while blind baking. If you don’t have pie weights you can also use uncooked rice or dried, uncooked beans in place of the pie weights. This weight will prevent the pie crust from sliding, puffing up, or shrinking as it bakes.

Classic Pies

Pie Plates

The standard size for a pie plate is 9 inches in diameter and around 1.25 to 1.5 inches, making them perfect for pies with fillings that don’t require excessive space, such as custard and cream pies, pecan pies, and pumpkin pies.

Deep-dish pie plates are also 9 inches in diameter but have a depth of around 2 to 2.5 inches. This is for pies with big fillings like double-crust fruit pies, pot pies, or meat pies. Always be sure to check the recipe instructions to see which type of pie plate you need for the recipe.

Fruit Pies

Fruit Pie Top Crusts

Lattice Crust: This classic option involves weaving strips of pie dough over the fruit filling. A lattice crust isn’t just pretty, it is functional! It allows steam to escape during baking, which helps thicken the fruit filling as it reduces. This is why you’ll see lattice crusts for juicier fruit pies like cherry or peach.

Solid Crust with Slits or Cut-Outs: A traditional single top crust, marked with slits or decorative cut-outs, is another option. Like lattice crusts, the slits or shapes act as steam vents. This type of crust is perfect for pies that need more moisture retention, such as apple pies, where you want to keep the filling tender and juicy without over-drying.

Decorative Crusts: For those looking to make their pie the star of the table, decorative crusts offer endless creativity. Using small cookie cutters, you can create unique shapes from the dough, such as leaves or flowers, and arrange them on top. Just be sure to provide the needed venting when coming up with your design.

Cream Pies

Storing Cream Pies

Cream pies should always be stored in the refrigerator. Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container. For cream pies with whipped cream toppings or designs, you can use aluminum foil to create a tent to protect the whipped cream from getting smooshed. Most cream pies will stay good in the refrigerator for up to 3 days.

Sinfully Decadent

Last but not least, we can’t forget about savory pies! These are the ultimate comfort food putting a tasty filling into a pastry crust. Whether it’s a classic chicken pot pie loaded with veggies and a creamy sauce or a rich shepherd’s pie topped with buttery mashed potatoes, we can’t help but love our pies.

Savory Pies

All Pies