Best Pie Recipes: 7 Sweet, Savory, and No-Bake Must-Tries
Meet your forever list of best pie recipes, a tight collection of seven guides you can make during weeknights and weekends.
Meet your forever list of best pie recipes, a tight collection of seven guides you can make during weeknights and weekends. We’ve mixed sweet dishes with savory ones, and even threw in a no-bake option, all featuring a foolproof crust recipe. Each pick is packed with pro tips and notes, so you can produce that mouthwatering pie with ease and confidence.
Quick Bites
- Start here if you’re new: Apple Pie + our Pie Crust Secrets.
- Need a cozy dinner? Pick Chicken, Beef, or Turkey Shepherd’s Pie.
- No oven? The Double-Layer No-Bake Pumpkin Pie is your win.
- Avoid soggy bottoms: chill dough, use a lower rack, and preheat a sheet pan.
- Make-ahead: No-bake and cherry pies need long chill times—build them early.
Quick Picks
| Recipe | Type | Total Time* | Difficulty | Unique Feature |
| Pie Crust Secrets (Foundation) | Base Recipe | Rest 30–60 min; blind-bake 15 + 5–10 | Easy | Cold fat + gentle handling = pro-level flake. |
| Homemade Apple Pie | Sweet | ~1 hr 30 min (incl. chill) | Average | Balanced sweet-tart filling + classic double crust. |
| Sour Cream Cherry Pie | Sweet | ~3 hrs (50–60 min bake + 2 hr chill) | Easy | Tangy custard-meets-cherry with clean slices. |
| Double-Layer No-Bake Pumpkin Pie | No-Bake | ~5 hrs (mostly chilling) | Easy | Holiday flavor, zero oven, great for make-ahead. |
| Homemade Chicken Pot Pie | Savory | ~1 hr | Easy | Creamy, veggie-packed filling under a flaky lid. |
| MasterChef Beef Pot Pie | Savory | ~50 min | Average | Rich gravy, golden puff pastry top. |
| Turkey Vegetable Shepherd’s Pie | Savory | ~1 hr | Easy | Lighter protein, sweet-potato mash “crust.” |
Note: Times are approximate; check each recipe for specifics.
The 7 Best Pie Recipes
From flaky fruit classics to cozy pot pies, we’re featuring seven you’ll surely love. Skim the Quick Picks for time and difficulty, then dive into our recipes to start cooking!
Pie Crust Secrets (Foundation)
Your anchor recipe showcases an all-butter crust, cold ingredients, minimal handling, and proper resting. Blind-bake these beauties for custards or cold-set fillings (15 minutes with weights, then 5–10 without).
For a science-backed flake, keep butter in pea-to-dime-size pieces and rest the dough to relax its gluten content.
Nutritional Facts (1 slice or ⅛ pie):
- Calories: 175
- Total Fat: 12g
- Total Carbohydrate: 15g
- Protein: 2g
Homemade Apple Pie
Balanced sweet-tart filling, a flaky double crust, and that cozy-home aroma; qualities you’ll find in every fruit pie to come. The filling? Balanced and jammy, thanks to its blend of tart and sweet apples.
- Tip: Chill the assembled pie 15–20 minutes before baking for sharper crimps and better definition.
- Bake: 30–45 minutes at 425°F.
Nutritional Facts (1 slice or ⅛ pie):
- Calories: 420
- Total Fat: 19g
- Total Carbohydrate: 60g
- Protein: 4g
Sour Cream Cherry Pie
A chocolate-cocoa crust meets a tangy sour-cream custard and juicy cherries for slices that stand tall. Each forkful is cool and velvety, full of flavor and bittersweet depth.
- Tip: Par-bake the base and cool before filling to fight sogginess; let the baked pie chill 2 hours for the cleanest cuts.
- Bake: 50–60 minutes at 350°F.
Nutritional Facts (1 slice or ⅛ pie):
- Calories: 430
- Total Fat: 22g
- Total Carbohydrate: 52g
- Protein: 6g
Double-Layer No-Bake Pumpkin Pie
Cream-cheese cloud on the bottom, spiced pumpkin on top that’s stacked inside a graham-cracker crust. The good news? No oven needed, just an overnight chill.
- Tip: Chill at least 4 hours (crust firms in about 1 hour). Great when the oven’s busy.
Nutritional Facts (1 slice or ⅛ pie):
- Calories: 360
- Total Fat: 19g
- Total Carbohydrate: 44g
- Protein: 5g
Homemade Chicken Pot Pie
Classic comfort: tender chicken, peas, carrots, and a velvety gravy under a golden top. Once you crack the top, you’ll be in for a rabbit hole of sumptuous, gastronomic experience.
- Tip: Use rotisserie chicken and frozen veg to speed things up.
- Bake: 30–35 minutes at 425°F; rest 10 minutes before serving.
Nutritional Facts (1 slice or ⅙ pie):
- Calories: 490
- Total Fat: 27g
- Total Carbohydrate: 36g
- Protein: 25g
MasterChef Beef Pot Pie
Savory beef, mushrooms, carrots, and peas under puff pastry with mashed-potato sides. This dish is a delight crafted with slow-cooked richness, waiting to be discovered under the crackle of pastry.
- Tip: Egg-wash the pastry and finish with flaky salt for shine and snap.
- Prep/Cook: 15/35 minutes
- Bake: ~15 minutes until golden.
Nutritional Facts (1 slice or ⅙ pie):
- Calories: 590
- Total Fat: 35g
- Total Carbohydrate: 44g
- Protein: 26g
Turkey Vegetable Shepherd’s Pie
Lean ground turkey and veggie-rich gravy topped with swoops of sweet-potato mash. It’s a wondrous combination of meat and vegetables that feels hearty yet remarkably light.
- Tip: Fork peaks on the mash to help browning.
- Bake: 25 minutes at 375°F; broil 3–5 minutes to finish.
Nutritional Facts (1 slice or ⅙ pie):
- Calories: 420
- Total Fat: 14g
- Total Carbohydrate: 44g
- Protein: 25g
Savor Delight With These Pie Recipes
Whether you’re chasing golden layers or spoon-soft comfort, these seven recipes will keep your family’s pie nights simple but satisfying. Try one this week, and tell us what you think!
Don’t forget to share your tweaks and triumphs to help other home bakers win, too. Bookmark this page and share it with a pie-loving friend!
Frequently Asked Questions
What’s the secret to flaky pie crust?
Keep ingredients cold, leave visible butter pieces, add just enough ice water, and rest the dough 30–60 minutes before rolling. Bake hot to set layers fast.
How do I prevent a soggy bottom?
Par-/blind-bake for wet fillings, bake on the lower rack, and use a preheated sheet pan. Lining with parchment and pie weights keeps the shell flat while it sets.
How long should pies cool before slicing?
Fruit and custard pies need 2–4 hours for starches and pectins to set; savory pot pies can be served after a 15–20-minute rest so the gravy thickens.
Can I freeze pies?
Freeze fruit pies unbaked and bake from frozen (add 15–25 minutes). Bake custard pies fresh; freeze leftovers by the slice. Pot pies freeze well unbaked; vent/egg-wash just before baking.
Which pie pan is best?
Metal browns fastest; glass lets you see doneness; ceramic is most even but slower. For crisp bottoms, choose metal or clear glass on a preheated sheet pan.