90 pies pastry recipes

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

Traditional English steak and kidney pie with flour-dredged beef and kidneys braised in gravy with mushrooms and carrots under a golden pastry crust. A proper British pub classic.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

This flaky pastry is great for almost all the pies, sweet pies such as pumpkin pies or apple pies, it is well used in savory pies as well, such as turkey pot pie or chicken pot pie... The buttery flavor and flaky texture will definitely satisfy your palate!

Vegetable and tofu triangles wrap grated carrots, zucchini, spinach, crumbled tofu, and cheddar in crisp pastry. A vegetarian hand pie that freezes well for lunches.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.

Orange chiffon pie folds whipped egg whites into a citrusy gelatin-set orange custard for a cloud-light filling in a flaky pastry shell. A retro chilled pie topped with whipped cream and orange slices.

Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.

Empanadas, Latin American hand pies filled with seasoned ground beef, hard-boiled egg, raisins, and green olives, wrapped in flaky pastry. Fried or baked, perfect for parties and lunchboxes.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.