Best Pie Recipes: Flaky Crust, Apple, Pumpkin, and More

The best pie recipes start with a reliable flaky crust and then branch into a handful of fillings that never go out of style: spiced apple, silky pumpkin, gooey pecan, and bright lemon or lime. Learn one all-butter crust and two fillings well, and nearly every other pie follows the same pattern.

This guide gives full recipes for the crust, a double-crust apple pie, and a classic pumpkin pie, followed by shorter notes on other favorites, fixes for common problems, and how to store a finished pie safely. Each recipe makes one 9-inch pie.

All-Butter Pie Crust

A good crust is tender and flaky because small pieces of cold butter stay intact until they hit the oven and release steam. The recipe below makes enough for a single-crust pie; double it for a pie with a top crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 3 to 5 tablespoons ice water

Instructions

1. Whisk the flour, salt, and sugar in a large bowl. Add the butter and toss to coat.
2. Press and smear the butter into the flour with fingertips or a pastry cutter until pieces range from pea-sized to flat flakes the size of a thumbnail.
3. Sprinkle in 3 tablespoons of water and toss with a fork. Add more a tablespoon at a time until the dough holds together when squeezed.
4. Press into a disk, wrap tightly, and refrigerate at least 1 hour or up to 2 days.
5. Roll on a floured surface to a 12-inch circle about 1/8 inch thick, fit it into the pie plate, trim, and crimp the edge. Chill the shell 30 minutes before filling.

Blind Baking for Custard and Cream Pies

For fillings that are cooked separately or set quickly, such as lemon, chocolate cream, or pumpkin, bake the empty crust first. Line it with parchment, fill with pie weights or dried beans, and bake at 400 F for 15 minutes. Remove the weights and bake another 8 to 10 minutes until pale golden.

Classic Double-Crust Apple Pie

A mix of tart and sweet apples gives the best flavor and texture, since tart varieties hold their shape and sweet ones soften into a sauce.

Ingredients

• Pie dough for a double crust
• 2 1/2 pounds apples (about 6 medium), peeled, cored, and sliced 1/4 inch thick
• 2/3 cup granulated sugar
• 3 tablespoons all-purpose flour or 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons cold butter, diced
• 1 egg beaten with 1 tablespoon milk, plus coarse sugar, for finishing

Instructions

1. Heat the oven to 425 F with a rack in the lower third and a baking sheet on the rack to catch drips.
2. Toss the apples with sugar, flour, lemon juice, spices, and salt. Let them sit for 15 minutes so they release juice, then stir.
3. Pile the apples into the bottom crust and dot with butter.
4. Cover with the top crust, trim, crimp, and cut four or five vents. Brush with egg wash and sprinkle with coarse sugar.
5. Bake 20 minutes at 425 F, then reduce to 375 F and bake another 40 to 45 minutes, until the crust is deep golden and filling bubbles through the vents.
6. Cool at least 3 hours so the juices thicken before slicing.

If the crust edge browns too quickly, wrap it with strips of foil for the final stretch of baking.

Smooth Pumpkin Pie

Pumpkin pie is a baked custard, which means gentle heat and careful doneness produce a silky texture without cracks.

Ingredients

• 1 blind-baked 9-inch pie shell
• 1 can (15 ounces) pumpkin puree, not pie filling
• 3/4 cup packed brown sugar
• 2 large eggs plus 1 egg yolk
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg or cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350 F. Place the blind-baked shell on a baking sheet.
2. Cook the pumpkin with the sugar and spices in a saucepan over medium heat for about 5 minutes, stirring, to concentrate the flavor and cook off excess moisture.
3. Whisk the eggs, yolk, cream, milk, and vanilla together, then whisk in the warm pumpkin mixture until smooth. For the silkiest texture, strain it.
4. Pour into the shell and bake 40 to 50 minutes, until the edges are set and the center still wobbles slightly like gelatin, with an internal temperature near 175 F.
5. Cool completely on a rack, then refrigerate before serving.

Choosing Between Pie Plates

Glass and ceramic pie plates let the baker see the bottom crust browning, while metal plates conduct heat faster and tend to crisp the base. Whichever material is used, a 9-inch plate about 1 1/2 inches deep matches the quantities above. Deep-dish plates need roughly a quarter more filling and a longer bake.

More Pies Worth Making

Pecan Pie

Pecan pie uses a sweet, custard-like filling of eggs, butter, sugar, and corn syrup or maple syrup under a layer of toasted nuts. Toast the pecans first for deeper flavor, and bake until the center is just set but slightly jiggly.

Cherry or Mixed Berry Pie

Fruit pies need a thickener such as cornstarch or tapioca, since juicy berries can run. A lattice top lets steam escape and shows off the fruit. Frozen berries work if they go in without thawing.

Lemon Meringue Pie

A tart lemon curd filling topped with fluffy meringue. Spread the meringue over the hot filling and seal it to the crust edge to prevent weeping, then bake until the peaks are golden.

Key Lime or Chocolate Cream Pie

These chilled pies set in the refrigerator and suit hot weather. A graham cracker crust or a cookie crust is quick and needs no rolling.

Savory Pies

The same crust works for chicken pot pie, quiche, and hand pies. Cook any meat filling fully before baking, to 165 F for poultry, and cool it slightly so it does not melt the dough.

Troubleshooting Common Pie Problems

Storing and Serving Pie Safely

Fruit Pies

Fruit pies are fine at room temperature for up to two days, covered loosely. After that, refrigerate them for up to four days.

Custard and Cream Pies

Pumpkin, pecan, lemon, and cream pies contain eggs or dairy and belong in the refrigerator within two hours of baking. They keep three to four days.

Freezing and Reheating

Unbaked pie dough freezes well for up to three months. Baked fruit pies can be frozen and reheated at 350 F for about 20 minutes to refresh the crust. Custard pies lose texture after freezing and are better enjoyed fresh.

Serving Ideas

Serve apple pie warm with vanilla ice cream or a slice of cheddar, pumpkin with unsweetened whipped cream, and lemon meringue chilled with fresh berries.

Related guides

• How To Use A Meat Thermometer Correctly Probe Placement And Temps
• How To Remove Odors And Stains From Silicone Kitchen Utensils
• Dishwasher Safe Egg Spatula For Nonstick Pans

Frequently Asked Questions

What is the secret to a flaky pie crust?

Keep the butter cold and in visible pieces, add only as much water as needed, and rest the dough in the refrigerator. Those pieces melt in the oven and leave behind layers of steam-lifted pastry.

Should a pie crust be baked before adding filling?

It depends on the filling. Custard, cream, and no-bake pies need a blind-baked shell, while fruit and double-crust pies bake raw dough and filling together.

How can a pie be kept from boiling over?

Set the pie on a rimmed baking sheet and avoid overfilling. Cutting vents in the top crust lets steam escape, which also prevents filling from bursting out the sides.

Can pie dough be made ahead?

Yes. The dough keeps two days in the refrigerator and up to three months in the freezer, wrapped well. Thaw it overnight in the refrigerator before rolling.