27 Types Of Pie, Explained

Defining a pie isn't as straightforward as it seems. It's just a sweet or savory dish wrapped in pastry, right? Well, not quite. For example, are hand-held treats like empanadas and Cornish pasties considered pies? What about rustic British dishes like Shepherd's pie, topped with mashed potatoes rather than a crust? And how do we distinguish between pies and tarts? It may well be more complicated than memorizing the mathematical pi! 

The job of classifying pies is a murky (but delicious) world. Luckily, you don't have to do any of the hard work, because we're here to explain (almost) every variety of international pies for you. You'll never have to question the difference between lemon meringue pie and chiffon pie again. We only have one warning — prepare to get exceptionally hungry, because we'll be delving deep into the world of pies, and all of them are beyond irresistible. From hearty puff pastry pies packed with succulent meat, Mediterranean treats featuring buttery filo dough and vibrant vegetables, some of the most unique savory pies from across the U.S., and tropical creamy coconut delights from the Philippines, we're explaining them all: the ingredients, the techniques, and the classification.

Without further ado, let's see how many delicious pies you're already familiar with, and how many new dishes you'll have to try. It's a great excuse to sample new pies ... in the name of science, of course. 

Undeniably, nothing signifies the arrival of summer more distinctly than a slice of creamy, sweet, and citrusy Key lime pie. The preferred pie crust is usually made from buttery graham crackers, much like cheesecake (although traditional pastry also works), then filled with tart lime juice, sweetened condensed milk, and rich egg yolks, producing a gorgeously silky mouthfeel. 

Finally, Key lime pie isn't complete without a garnish of airy whipped cream, grated lime zest, and delicate twists of green citrus. While it's generally a dairy-dominated treat, a lighter version of the summer favorite, vegan Key lime pie, is habitually made with coconut milk, agave syrup, and creamy cashew nuts.

North African cuisine is overflowing with gems. This filo-based pie known as pastilla is one example of a dish everyone should know — popular in the Maghreb (a region comprising Morocco, Algeria, Libya, Mauritania, and Tunisia), it's a perfect example of combining sweet and savory flavors to create incredible depth.

The meat used to make traditional pastilla, squab, is beyond reach for most cooks. If you prefer something more accessible, you can whip up a quick chicken pastilla instead. Most crucially, you must braise the meat with a medley of complex spices before encasing it between layers of buttery crisp filo pastry lightly dusted with sugar.

Thanksgiving is incomplete without a slice of pecan pie. It's almost as synonymous with the festival as spiced pumpkin pie, and whether you have an heirloom recipe passed down through the generations, whip our classic pecan pie, or even buy one from the store, there's no denying its scrumptious moreishness. Those toasted pecans on top? Incredible.

Technically, pecan pie is an open-faced variety showcasing sweet, flaky shortcrust pastry cooked with a buttery, nutty, rich filling lightly spiced with vanilla and cinnamon. Sweeteners vary with personal taste and region; some use autumnal maple syrup, toffee-like brown sugar, or basic corn syrup.

French cuisine has long been synonymous with gourmet dining, influencing everything from our palates to the very language of gastronomy. It holds a distinguished reputation for its elegant and refined dishes, yet the French galette encapsulates the meaning of "rustic."

Buttery, crumbly, and rich shortcrust pastry dough is folded freeform over a cook's choice of ingredients — either sweet, where stone fruits like summery peach galette are a prime choice, or savory, which often uses fresh green vegetables, like this four cheese asparagus galette. Unlike many other recipes, there's no need for a special pan, just a baking tray.

Some call homity pie "Devon pie" in honor of the region of its origin, a lush green county on the southwest coast of England. The open-faced savory pie boasts a thick, buttery crust filled to the brim with soft potatoes layered with leeks, onions, and plenty of sharp cheese — local cheddar cheese is preferred. The humble dish is hearty, wholesome, and perfect for a filling vegetarian meal alongside a crisp salad. It can be served hot or cold.

French silk pie is so inviting it made our list of the best slices of pie in the U.S. If you love luxurious chocolate desserts, this is the one for you. The name is a half misnomer: It's an entirely American concoction rather than French, although it does indeed feature a silky chocolatey filling whipped with eggs, cream, and butter. Nestled within a flaky pie crust and adorned with additional whipped cream and dramatic chocolate curls, the silk pie is a sight to behold.

Lamb minced braised with sweet carrots, tangy and savory Worcestershire sauce, umami-packed tomato paste, plenty of onion, buttery garlic, bay leaves, and a dash of stock — that's the base of a British Shepherd's pie. Like many British savory pie recipes, it's crowned with buttery mashed potatoes baked until golden in color.

It's worth noting that although many unknowingly use beef and lamb interchangeably, as the name indicates, lamb is the conventional meat of choice. Rich and savory, we suggest a side of greens or fresh salad.

If you love the flavors of coconut custard pie, then you must try the tropical Filipino version known as buko pie. While the American version only uses coconut milk, this delicacy from the Philippines highlights the sweet, nutty, and creamy flavors of coconut perfectly by also using coconut water and young coconut flesh. Some recipes keep the pie open, exposing the luscious coconut custard, while most cover the pie with a thin, delicate layer of egg-washed pastry.

There are many styles of fish pie from diverse cultures worldwide, but Cornish stargazy pie is perhaps the most unique. Named for the whole fish heads, which boldly poke out of the buttery pastry, it gives the impression of "gazing at the stars," the pie is surrounded by myth and legend, with some suggesting it saved a local village from starvation.

The pie recipe varies; some use rough-puff pastry, others shortcrust, and any fish from mackerel to sardines and herring feature. However, everyone agrees on a rich sauce seasoned with English mustard, local crisp cider, shallots, and cream.

Crispy layers of fragile filo pastry line the bottom of the baking dish, topped by a sumptuous mixture of at least two different meats (sometimes three), hard and salty Greek cheese, nutty and woody spices, and rice to soak up all the flavors — that's the basis of the rustic kreatopita, a Greek village-style pie from the beautiful island of Cephalonia. Crumbled ruffles of olive oil-soaked filo on top, an hour in the oven, and the pie is ready.

Is quiche a type of pie? We'll leave the answer up to you — granted, the beloved French dish does fulfill the requirements of a pie with a buttery shortcrust pastry crust. This versatile dish comes in countless riffs, from the humble vegetarian spinach and asparagus cheesy quiche to the ubiquitous quiche Lorraine, a delightful mixture of bacon, cheese, and shallots. All quiche recipes mix the ingredients with savory eggs and chives, resulting in a soft filling contrasting the crispy, flaky pastry base.

When you envision pie, what comes to mind? It's likely a classic fruit pie, a recipe so iconic it's become ingrained in our culture, appearing on holidays, in fast food joints, and even in movies.

Fruit pies vary in ingredients — look out for apple, pear, rhubarb, and stone fruits such as peach, plum, and cherry pie fillings — but share some common characteristics, too. Principally, fruit pies showcase sweet shortcrust pastry, with either decorated tops (braided or latticed are most widespread) or a fully-covered top (double crust pie). Nonetheless, pies that deviate from the standard, such as Dutch apple pie, which boasts a deliciously soft caramel-like brown sugar crust, are undoubtedly worth checking out, too.

Pop down to any chip shop in Lancashire, and you'll find the unassuming butter pie in high demand. With shortcrust pastry hiding tender potatoes and mellow onions cooked in heaps of butter, this is a carbohydrate overload — in the best way possible.

Sometimes referred to as "Friday pie" or "Catholic pie", this dish is favored by Catholics observing meatless Fridays. However, if you have a penchant for subtly sweet and buttery tastes, this dish is a must-try despite its simple ingredients and regardless of the day of the week or your religion.