Savory Pies

When you think of pie, you might picture a dessert overflowing with fruit, sugary nuts or chocolate, but flaky, buttery pie crust also pairs extremely well with savory ingredients. Pies are a great way to make a one-dish dinner that can feed a crowd. From a classic chicken pot pie to a mouth-watering quiche, there's no limit to the fillings that you can put inside a crust. Use Food & Wine's guide to help spark your creativity the next time you need an amazing meal idea.

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Tomato Pie Bars

In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.

Asparagus and Fava Bean Tart with Herbed Ricotta

Lemon zest and thyme add subtle fragrance to this showstopping tart’s ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Carlin Karr of Tavernetta in Denver recommends Grüner Veltliner to accompany this dish. It has a "fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture.”

Sausage and Red Onion Sheet Pan Quiche

Rating: Unrated
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At Convivial in Washington, D.C., Cedric Maupillier’s foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.

Erbazzone Reggiano (Emilian Spinach and Cheese Pie)

Rating: Unrated
1
Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking.

Ratatouille Slab Pie

Rating: Unrated
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A crisp and sturdy crust transforms the French classic into a grab-and-go hero. Preheating the baking stone is essential to this recipe; it ensures the bottom of this slab pie is crispy and retains its texture for several hours after baking. A beautiful lattice top encases vibrant summer squash, eggplant, tomatoes, and fresh herbs in this vegetarian showstopper. Precooking the vegetables releases their excess moisture and deeply concentrates their flavor.
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More Savory Pies

Potato, Bacon, and Cheddar Tart

Rating: Unrated
4
It’s crucial to use thinly sliced bacon here, (not thick-cut) to achieve an evenly crisp crust. Seek out new crop potatoes for this recipe; they cook more evenly than potatoes that have been in storage. Save the bacon drippings for toast, basting roasted chicken, or for making cornbread.

Wild Mushroom Galette

Rating: Unrated
1
This galette’s flaky crust stays crisp even when filled with creamy ricotta; be sure to use best-quality cheese, and drain it overnight for superior results. Roasting the mushrooms reduces excess moisture and concentrates their meaty flavor, which pairs perfectly with the fresh thyme, rosemary, and sage.

Braised Beef Pot Pie

Chef Gavin Kaysen of Spoon and Stable and Bellecour restaurants in Minnesota updates his otherwise classic beef stew with flat iron steak and plenty of winter vegetables. He serves the stew in big bowls, topped with flaky rounds of baked puff pastry. Slideshow: More Beef Recipes