Veggie Pie

Beef Pie

Vegetable Pie

Dessert Pie

Chicken Pie

Meat Pie

Create Your Own Box of Pies

Create Your Own Box of (12) Pies

Preheat the Oven

On a floured surface, roll out the chilled dough into a circle to fit a 9-inch pie dish.

Roll Out the Dough

Carefully place the rolled-out dough into the pie dish. Pour the vegetable and egg mixture into the crust, spreading it evenly.

Assemble the Pie

Bake in the preheated oven for 35-40 minutes, or until the pie is set and the top is golden brown.

Bake the Pie

Allow the pie to cool for a few minutes before slicing and serving. Enjoy your veggie pie!

Cool and Serve

All-purpose flour

Salt

Butter, cold and cubed

Ice water

In a large skillet over medium heat, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes or until the vegetables are softened.

Cook the Vegetables

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 8-10 minutes.

Brown the Beef

Stir in the beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Bring the mixture to a simmer.

Season the Mixture

In a small bowl, mix cornstarch with water until smooth. Stir it into the beef mixture and cook for another 2-3 minutes until thickened. Remove from heat and let it cool.

Thicken the Filling

In a large bowl, combine all-purpose flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.

Make the Dough

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough. Shape it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Form the Dough

On a floured surface, roll out half of the chilled dough and place it in a pie dish, covering the bottom and sides.

Pour the cooled beef filling into the pie crust, spreading it evenly.

Add the Filling

Roll out the remaining dough and place it over the filling. Seal the edges by pressing them together and cut a few slits in the top to allow steam to escape.

Top the Pie

Brush the top of the pie with the beaten egg for a golden finish.

Brush with Egg

Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.

Remove the pie from the oven and let it cool for 10 minutes before slicing. Serve warm.

Ground beef

Onion, chopped

Garlic cloves, minced

Carrots, diced

Celery stalks, diced

Beef broth

Worcestershire sauce

Dried thyme

Black pepper

Cornstarch

Water

Cold water

Egg, beaten

In a large mixing bowl, combine 2.5 cups of all-purpose flour and 0.5 tsp of salt. Add 1 cup of unsalted butter, cut into small pieces, and mix until the mixture resembles coarse crumbs.

Gradually add 6 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Add Water

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped medium onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for another minute.

Sauté the Vegetables

Add 1 diced large carrot, 1 diced medium zucchini, and 1 diced medium bell pepper to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.

Add Remaining Vegetables

Stir in 2 cups of chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Add Spinach

In a large bowl, combine the cooked vegetables with 2 beaten large eggs, 1 cup of grated cheddar cheese, 1 tsp of salt, 0.5 tsp of black pepper, and 1 tsp of dried thyme. Mix well.

Combine Filling Ingredients

Preheat Oven

On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Place the rolled dough into the pie dish, pressing it gently to fit.

Pour the vegetable filling into the pie crust, spreading it evenly.

Add Filling

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.

Bake

Allow the pie to cool for at least 10 minutes before slicing. Serve warm.

all-purpose flour

unsalted butter

salt

cold water

olive oil

onion, chopped

garlic, minced

carrot, diced

zucchini, diced

bell pepper, diced

spinach, chopped

egg, beaten

cheddar cheese, grated

black pepper

thyme, dried

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 0.25 cups of granulated sugar, and 0.5 tsp of salt. Mix well.

Mix the Dry Ingredients

Add 0.5 cups of unsalted butter, cut into small cubes, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Cut in the Butter

Gradually add 3 tablespoons of cold water, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Wash and slice your choice of fresh fruit (apples, berries, or peaches) until you have about 4 cups. Place in a large bowl.

Prepare the Fruit

In the bowl with the fruit, add 0.75 cups of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. Toss until the fruit is evenly coated.

Mix Filling Ingredients

On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing it into the edges.

Pour the prepared fruit filling into the crust, spreading it out evenly.

Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and allow it to cool for at least 10 minutes. Serve warm topped with whipped cream and fresh mint leaves to taste.

granulated sugar

fresh fruit (e.g., apples, berries, or peaches)

cornstarch

lemon juice

ground cinnamon

vanilla extract

whipped cream

fresh mint leaves

In a large skillet over medium heat, add the diced chicken breast. Cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add butter. Once melted, add chopped onion, diced carrots, and minced garlic. Sauté for about 5 minutes until vegetables are tender.

Sauté Vegetables

Sprinkle the flour over the sautéed vegetables, stirring to combine. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.

Make the Sauce

Add cooked chicken, frozen peas, salt, black pepper, and thyme to the sauce. Stir well to combine and heat through for another 2-3 minutes. Remove from heat and let cool slightly.

Combine Filling

Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.

Prepare Pie Crusts

Cover the filling with the second pie crust. Crimp the edges to seal and cut a few slits on top for steam to escape.

Top with Second Crust

Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

chicken breast, diced

carrots, diced

peas, frozen

chicken broth

milk

butter

pie crusts, prepared

In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Add Ice Water

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large skillet over medium heat, add a splash of oil and sauté the chopped onion, carrots, and garlic until the onion is translucent and the vegetables are tender, about 5-7 minutes.

Add the ground beef to the skillet, cooking until browned. Drain excess fat.

Cook the Beef

Stir in the diced potato, beef broth, Worcestershire sauce, thyme, black pepper, and salt. Simmer for 10 minutes until the mixture thickens slightly. Remove from heat and let cool.

Add Remaining Ingredients

On a floured surface, roll out half of the chilled dough to fit a 9-inch pie pan. Place the rolled dough into the pie pan.

Roll out the Dough

Pour the cooled meat filling into the pie crust, spreading it evenly.

Fill the Pie

Roll out the remaining dough and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut slits in the top to allow steam to escape.

Egg Wash

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before slicing.

unsalted butter, chilled and cubed

ice water

ground beef

potato, peeled and diced

beef broth

dried thyme

egg, beaten (for egg wash)

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of unsalted butter (cut into small chunks), 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Prepare the Dough

Gradually add 4 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Divide the dough into two balls, flatten them into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

Peel, core, and slice 4 cups of fresh apples. In a bowl, mix the apples with 1 cup of granulated sugar, 1 teaspoon of cinnamon, and set aside.

Prepare Apple Filling

In a separate bowl, combine 2 cups of fresh blueberries with 2 tablespoons of lemon juice and set aside.

Prepare Blueberry Filling

Slice 2 cups of fresh strawberries and mix with 2 tablespoons of cornstarch and 1 teaspoon of vanilla extract.

Prepare Strawberry Filling

In a bowl, combine 1 cup of chocolate chips and 1 cup of chopped pecans.

Prepare Chocolate Pecan Filling

In a bowl, mix 1 cup of pumpkin puree with 1 teaspoon of nutmeg.

Prepare Pumpkin Filling

Preheat your oven to 375°F (190°C). Roll out each disk of chilled dough on a floured surface to fit a 9-inch pie pan.

Roll Out the Crust

Place the rolled dough into the pie pan, then fill with your choice of prepared fillings. You can combine different fillings in one pie or create separate pies for each flavor.

Fill the Pies

If desired, roll out a top crust and place it over the filled pie, sealing the edges. Cut slits in the top crust for steam to escape. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

Top and Bake

Remove the pies from the oven and let them cool on a wire rack before serving.

Unsalted butter

Granulated sugar

Fresh apples

Cinnamon

Fresh blueberries

Lemon juice

Fresh strawberries

Vanilla extract

Chocolate chips

Chopped pecans

Pumpkin puree

Nutmeg

In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Do not overwork the dough.

Divide the dough into two equal balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

On a floured surface, roll out one disk of dough to fit your pie dish. Place it in the dish, and trim the edges. Repeat with the second disk for the top crust.

Wash, peel (if necessary), and chop the fresh fruit into bite-sized pieces.

In a mixing bowl, combine the prepared fruit, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Toss until the fruit is evenly coated.

Combine Ingredients

Spoon the fruit filling into the prepared pie crust, spreading it evenly.

Fill the Pie Crust

Cover the filling with the second crust. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.

Preheat the oven to 375°F (190°C). Bake the pies for 25-30 minutes or until the crust is golden brown and the filling is bubbly.

Bake the Pies

Let the pies cool for at least 10 minutes before serving. Serve warm with whipped cream or ice cream, if desired.