Quick Guide to Pies

With our pie primer, you can learn tips for perfectly flaky crusts, winning seasonal combinations and special diet solutions, so you can make a pie anytime — for any reason.

The most delicious foods are waiting for you this season, and we’re here to help you discover them. Through mid-November we’re featuring must-have information on the season’s best ingredients and dishes — winter squash, potatoes, Brussels sprouts, stuffing and pies! — to help you plan the tastiest celebrations and everyday meals.

Sugared Cranberry and Lemon Curd Pie opens in a new tab

Unlike many other holiday dishes, there’s no wrong time for pie. Fall. Winter. Spring. Summer. Holiday dinners to afternoon coffee dates to breakfast. With our pie primer, you can learn tips for perfectly flaky crusts, winning seasonal combinations and special diet solutions, so you can make a pie anytime — for any reason. 


The crust can make or break a pie, but don’t let that stop you from making your own! With these four tips for a lighter flakier crust, you can master the pie crust with ease:

  1. Cold (very cold) butter is the key to a flaky pie crust.

  2. Fill a small bowl with ice cubes and a little water before you make the dough. Use small splashes of the ice-cold water to bring together the dough as you mix it. Adding a little at a time ensures the dough attains the right texture.

  3. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight.

  4. To keep the crust light and crispy, avoid overworking the dough by handling it only as much as needed.

While our recipe for Classic Pie Crust opens in a new tab is one to keep in your back pocket, there are plenty of others including:

Do-ahead & time-savers

Pie dough may be made ahead and frozen for up to two months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. (The cardboard circle is a great help if you’re stacking up several doughs, but not necessary.) Alternatively, roll out and line a pie plate with the dough, just as you would normally, flute the edge and wrap well.

If you’re looking for shortcuts, canned pumpkin purée, store-bought whipped topping and store bought pie shells are three cherished time savers. Have gluten-free needs? No problem. Swap in Whole Foods Market™ GlutenFree Bakehouse® Pie Shells.

Pumpkin Apple Pie opens in a new tab


Now is the time to make a pie with fall’s bounty like pumpkins, apples, pecans, cranberries, pears or butternut squash! Whether you crave long-standing fall favorites or want to serve something traditional with a twist, we’re here to help with a hefty serving of delicious ideas.

Special diets

Pie for all! Please everyone at the table with a deliciously sweet ending to the meal. Special ingredients and tested techniques make it possible. Here are a few of our picks this season:

Hungry for more? From Southern Chocolate Pecan Pie to Sweet Lime Pie with Salty Pretzel Crust, we’ve singled out our favorite holiday pies opens in a new tab for inspiration.

Dairy-Free Pumpkin Pie opens in a new tab


Discover how easy it is to make whipped cream opens in a new tab. For an extra special something, gently stir in one teaspoon of vanilla, almond or mint extract or a touch of bourbon. Whipped Coconut Cream opens in a new tab is a terrific alternative to dairy topping. (Time-saving tip: So Delicious CocoWhip Coconut Whipped Topping is a tasty vegan alternative.)


Whether it’s served with your morning coffee, saved for after dinner or turned into a snack time milkshake (slice of pie + milk + ice cream), leftover pie is always a treat.

For additional recipes, tips and how-tos, visit our holiday guide opens in a new tab.

Fill in the blank: the holidays would not be complete without __________ pie. Apple? Sweet potato? Mine is cranberry apple. Let me know yours in the comments section below!

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