18 Delicious Single Crust Pie Recipes Easy

Pie lovers, rejoice! Whether you’re craving something sweet or savory, our collection of 18 delicious single-crust pie recipes is here to satisfy your every desire. Perfect for home cooks looking for easy yet impressive dishes, these pies promise to be the star of any meal. From seasonal favorites to comfort food classics, there’s a recipe for every occasion. Keep reading to find your next baking adventure!

Classic Apple Pie

Nothing says American comfort like a Classic Apple Pie. This recipe delivers flaky crust and spiced apple filling every time.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Add diced butter, using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
4. In another bowl, toss apples with sugar, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
5. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trimming edges.
6. Fill with apple mixture, mounding slightly in the center.
7. Roll out second dough disc, place over filling. Trim, seal, and crimp edges. Cut slits in top for steam.
8. Brush top with beaten egg for a golden finish.
9. Bake for 50 minutes, until crust is golden and filling bubbles.
10. Cool on wire rack for 2 hours before serving.

Mastering this pie means achieving a balance of tender apples and crisp crust. Serve warm with a scoop of vanilla ice cream for contrast.

Cherry Pie

Warm, flaky, and bursting with juicy cherries, this classic dessert is a summer staple. Perfect for picnics or potlucks, it’s a crowd-pleaser that never disappoints.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp salt
• 4 cups fresh cherries, pitted
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, combine flour and salt. Add cubed butter, using a pastry cutter to blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In a separate bowl, toss cherries with sugar, cornstarch, and lemon juice until evenly coated. Pour into pie crust.
5. Roll out second dough disc, cutting into strips for a lattice top. Weave strips over filling, trim excess, and crimp edges to seal.
6. Brush lattice with beaten egg and sprinkle with turbinado sugar. Bake for 45-50 minutes, until crust is golden and filling bubbles.
7. Cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Cherry pie offers a delightful contrast between the crisp, buttery crust and the soft, tangy-sweet filling. Serve warm with a scoop of vanilla bean ice cream for an irresistible treat.

Pumpkin Pie

Just when autumn’s chill sets in, pumpkin pie emerges as a comforting classic. This recipe delivers a perfect balance of spice and sweetness, encased in a flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 1 3/4 cups pumpkin puree, homemade or canned
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim and crimp edges.
5. In a separate bowl, combine pumpkin puree, sugar, spices, eggs, cream, and vanilla. Whisk until smooth.
6. Pour filling into crust. Bake for 50-60 minutes, until center is set but slightly wobbly. Tip: Shield crust edges with foil if browning too quickly.
7. Cool on wire rack for at least 2 hours before serving. Tip: For enhanced flavor, prepare a day ahead.

Perfectly spiced and silky, this pumpkin pie pairs wonderfully with whipped cream or a scoop of vanilla ice cream. The crust remains tender, contrasting the creamy filling for a delightful texture.

Pecan Pie

Rich, buttery pecan pie is a classic dessert that combines crunchy pecans with a sweet, gooey filling. Perfect for holidays or any gathering.

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 2 cups pecan halves

Instructions

1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie plate; crimp edges.
2. In a large bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
3. Stir in pecan halves until evenly coated.
4. Pour mixture into prepared pie crust, spreading pecans evenly.
5. Bake for 50-60 minutes, or until filling is set and crust is golden brown. Tip: Cover edges with foil if they brown too quickly.
6. Cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill pie for 1 hour after cooling.

Silky smooth filling contrasts with the crunchy pecans, creating a delightful texture. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Key Lime Pie

This classic dessert balances tart and sweet with a buttery crust. Key lime pie is a refreshing end to any meal.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 pasture-raised eggs, lightly beaten
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice, freshly squeezed
• 1 tbsp key lime zest
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F.
2. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press firmly into a 9-inch pie dish.
3. Bake crust for 10 minutes until lightly golden. Cool on a wire rack.
4. Whisk together eggs, sweetened condensed milk, key lime juice, and zest in a large bowl until smooth.
5. Pour filling into cooled crust. Bake for 15 minutes until set but slightly wobbly in the center.
6. Cool pie to room temperature, then refrigerate for at least 4 hours.
7. Whip heavy cream and powdered sugar to stiff peaks. Spread over chilled pie.
8. Garnish with additional lime zest before serving.

Perfectly creamy with a crisp crust, this pie shines with bright citrus notes. Serve slices with a dollop of extra whipped cream for added indulgence.

Blueberry Pie

Make this classic Blueberry Pie a staple in your dessert repertoire. Its juicy, vibrant filling and flaky crust are irresistible.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp salt
• 6 cups fresh blueberries, rinsed and dried
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large bowl, combine flour and salt. Add chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In another bowl, mix blueberries, granulated sugar, cornstarch, lemon juice, and zest. Pour into the pie crust.
5. Roll out the second dough disc. Cut into strips and weave a lattice over the filling. Seal and crimp edges.
6. Brush lattice with beaten egg and sprinkle with turbinado sugar. Bake for 50 minutes, until crust is golden and filling bubbles.
7. Cool on a wire rack for at least 2 hours before serving.

Velvety blueberries meld with a buttery, crisp crust in every bite. Serve warm with a scoop of vanilla bean ice cream for contrast.

Strawberry Rhubarb Pie

Gathering the freshest strawberries and rhubarb is key to this pie’s vibrant flavor. This classic dessert balances tart and sweet perfectly, with a buttery crust that’s flaky and golden.

Ingredients

– 2 cups fresh strawberries, hulled and quartered
– 2 cups fresh rhubarb, diced into 1/2-inch pieces
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tbsp fresh lemon juice
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, chilled and cubed
– 1/2 cup ice water
– 1 pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Let sit for 15 minutes.
3. For the crust, mix flour and butter in a food processor until pea-sized crumbs form. Gradually add ice water until dough comes together.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Pour filling into crust. Roll out remaining dough; place over filling. Seal and crimp edges. Cut slits in top.
6. Brush crust with beaten egg; sprinkle with turbinado sugar.
7. Bake for 50-60 minutes, until crust is golden and filling is bubbly. Cool on a wire rack for 2 hours.
Tip: Chill dough for 30 minutes before rolling for easier handling.
Tip: Use a pie shield or foil to prevent crust edges from over-browning.
Tip: Let pie cool completely to set the filling properly.
Juicy strawberries and tangy rhubarb meld under a crisp, sugary crust. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Peach Pie

Summer’s bounty shines in this peach pie, where ripe, juicy peaches meet a buttery, flaky crust. Simple yet sublime, it’s a dessert that celebrates the season.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 cups fresh peaches, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Divide into two discs; wrap and chill for 30 minutes.
4. Roll out one disc to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
5. In another bowl, toss peaches with sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let stand for 10 minutes.
6. Pour peach mixture into crust. Roll out second disc; cut into strips for a lattice top. Seal and crimp edges.
7. Brush crust with beaten egg; sprinkle with turbinado sugar.
8. Bake for 45-50 minutes, until crust is golden and filling bubbles.
9. Cool on a wire rack for at least 2 hours before serving.

Zesty and vibrant, this pie boasts a perfect balance of sweet and tart. Serve warm with a scoop of vanilla bean ice cream for contrast.

Lemon Meringue Pie

Here’s how to make a Lemon Meringue Pie that balances tart and sweet perfectly. Handcrafting this classic dessert requires precision but rewards with every bite.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 pasture-raised egg yolks, lightly beaten
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp unsalted butter
• 4 pasture-raised egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 375°F.
2. Combine flour and diced butter in a food processor; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough just comes together.
4. Roll dough on a floured surface to fit a 9-inch pie dish; trim edges.
5. Line dough with parchment paper; fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake for 10 more minutes. Cool.
6. Whisk sugar, cornstarch, salt, and water in a saucepan over medium heat until thickened, about 5 minutes.
7. Whisk a small amount of hot mixture into egg yolks; return to saucepan. Cook for 2 minutes, stirring constantly.
8. Remove from heat; stir in lemon juice, zest, and butter. Pour into crust.
9. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
10. Spread meringue over filling, sealing to edges. Bake at 350°F for 15 minutes or until golden.

Golden meringue crowns the tangy lemon filling, creating a contrast in textures. Serve chilled with a sprinkle of zest for an extra zing.

Chocolate Cream Pie

This chocolate cream pie is a decadent dessert that combines a crisp crust with a silky, rich filling. Tempt your taste buds with this classic treat that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp fine sea salt
• 4 large pasture-raised egg yolks, lightly beaten
• 6 oz bittersweet chocolate, finely chopped
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 375°F.
2. In a food processor, pulse flour, chilled butter, granulated sugar, and salt until mixture resembles coarse meal.
3. Add ice water, 1 tbsp at a time, pulsing until dough just comes together.
4. Press dough into a 9-inch pie dish, crimping edges. Chill for 30 minutes.
5. Line crust with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and bake for 10 more minutes, until golden. Cool completely.
6. In a saucepan, whisk milk, granulated sugar, cornstarch, and salt over medium heat until thickened, about 5 minutes.
7. Temper egg yolks by slowly whisking in 1/2 cup of hot milk mixture. Return to saucepan and cook for 2 minutes, stirring constantly.
8. Remove from heat. Add chocolate, butter, and vanilla, stirring until smooth. Pour into crust and chill for 4 hours.
9. Whip heavy cream and powdered sugar to stiff peaks. Spread over pie before serving.

Creamy and luxurious, this pie features a velvety chocolate filling that contrasts beautifully with the flaky crust. For an extra touch, garnish with chocolate shavings or a drizzle of caramel sauce.

Banana Cream Pie

Delight in the classic comfort of Banana Cream Pie, a creamy, dreamy dessert that’s both simple and sophisticated.

Ingredients

• 1 9-inch pie crust, pre-baked and cooled
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, combine whole milk, granulated sugar, all-purpose flour, and sea salt. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes.
3. Reduce heat to low. Gradually whisk in lightly beaten pasture-raised eggs. Cook for 2 more minutes, stirring constantly.
4. Remove from heat. Stir in unsalted butter and pure vanilla extract until fully incorporated.
5. Let the custard cool slightly. Arrange sliced bananas over the bottom of the pre-baked pie crust.
6. Pour the custard over the bananas, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours.
7. Before serving, whip chilled heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie.
8. Slice and serve immediately, or refrigerate until ready to serve.

Key to its appeal, the pie boasts a velvety custard contrasted by fresh bananas and a fluffy whipped cream topping. For an extra touch, garnish with banana chips or a drizzle of caramel sauce.

Coconut Cream Pie

Some desserts stand the test of time, and Coconut Cream Pie is a classic that never disappoints. Simple yet luxurious, it’s a crowd-pleaser with its creamy filling and flaky crust.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon sea salt
• 4 large pasture-raised eggs, lightly beaten
• 1 1/2 cups unsweetened shredded coconut
• 2 teaspoons pure vanilla extract
• 1/4 cup unsalted butter, cut into small pieces
• 1 cup sweetened whipped cream
• 1/4 cup toasted coconut flakes

Instructions

1. Preheat oven to 350°F. Toast shredded coconut on a baking sheet for 5-7 minutes until golden, stirring halfway. Tip: Watch closely to prevent burning.
2. In a medium saucepan, combine milk, heavy cream, sugar, cornstarch, and salt. Whisk over medium heat until thickened, about 5 minutes.
3. Gradually whisk 1/2 cup of the hot mixture into the beaten eggs to temper, then return all to the saucepan. Cook for 2 minutes, stirring constantly.
4. Remove from heat. Stir in vanilla, butter, and toasted coconut until butter melts. Tip: For a smoother filling, strain through a fine-mesh sieve.
5. Pour filling into the pre-baked crust. Chill for at least 4 hours, until set. Tip: Cover surface directly with plastic wrap to prevent skin from forming.
6. Before serving, top with whipped cream and sprinkle with toasted coconut flakes.

A perfect Coconut Cream Pie boasts a silky, coconut-infused custard and a crisp, buttery crust. Serve chilled with a drizzle of dark chocolate for an extra decadent touch.

Sweet Potato Pie

Let’s dive straight into making a classic Sweet Potato Pie, a dessert that balances sweetness with earthy depth perfectly.

Ingredients

• 1 1/2 cups mashed, roasted sweet potatoes
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup evaporated milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
3. Add lightly beaten eggs, evaporated milk, clarified butter, and vanilla extract to the sweet potato mixture. Whisk until fully incorporated.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
5. Bake for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
6. Cool on a wire rack for at least 2 hours before serving. This allows the filling to firm up.

Delight in the creamy texture and rich flavor of this Sweet Potato Pie. For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon sugar.

Blackberry Pie

Make this blackberry pie when you crave a dessert that balances sweet and tart flavors perfectly.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp salt
• 6 cups fresh blackberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine flour and salt. Add butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
4. Roll out one disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, gently mix blackberries, granulated sugar, cornstarch, and lemon juice. Pour into the crust.
6. Roll out the second disc and place over the filling. Seal and crimp edges. Cut slits on top.
7. Brush with beaten egg and sprinkle with turbinado sugar.
8. Bake for 50 minutes, or until the crust is golden and the filling bubbles.
9. Cool on a wire rack for at least 2 hours before serving.

Here the crust is flaky and buttery, contrasting with the juicy, vibrant filling. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Raspberry Pie

Perfect for summer gatherings, this raspberry pie combines tart berries with a buttery crust for a dessert that’s both refreshing and indulgent.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp salt
• 4 cups fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Add butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
4. Roll out one disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Let sit for 15 minutes.
6. Pour raspberry mixture into the pie crust. Roll out the second disc, place over filling, and seal edges. Cut slits in the top for ventilation.
7. Brush top with beaten egg. Bake for 45-50 minutes, until crust is golden and filling is bubbly.
8. Cool on a wire rack for at least 2 hours before serving.

Expect a flaky crust with a juicy, slightly tart filling. Serve warm with a scoop of vanilla ice cream for contrast.

Mixed Berry Pie

Delight in the simplicity and burst of flavors with this mixed berry pie, perfect for any season. Combining tart and sweet berries encased in a flaky crust, it’s a crowd-pleaser.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 3/4 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water
• 4 cups mixed berries (blackberries, blueberries, raspberries)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon zest
• 1 tbsp unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together sifted flour and sea salt.
3. Add chilled, diced butter to flour mixture. Use a pastry cutter to blend until mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together.
5. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges.
6. In another bowl, gently toss mixed berries with sugar, cornstarch, and lemon zest until evenly coated.
7. Pour berry mixture into the pie crust. Dot with melted butter.
8. Roll out remaining dough to cover the pie. Seal and crimp edges. Cut slits in the top for ventilation.
9. Brush top crust with beaten egg for a golden finish.
10. Bake for 45-50 minutes, or until crust is golden and filling is bubbly.

Juicy berries contrast beautifully with the crisp, buttery crust. Serve warm with a scoop of vanilla bean ice cream for an indulgent treat.

Apple Cranberry Pie

Every baker needs a go-to fruit pie recipe, and this Apple Cranberry Pie is a standout. It balances tart and sweet with a buttery, flaky crust.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp fine sea salt
• 3 large Granny Smith apples, peeled, cored, and thinly sliced
• 1 cup fresh cranberries
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large bowl, combine flour and salt. Add chilled butter, using a pastry cutter until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In a separate bowl, mix apples, cranberries, sugar, lemon zest, cinnamon, nutmeg, and cornstarch. Pour into pie crust.
5. Roll out second dough disc. Cut into strips for a lattice top or cover fully, sealing edges. Brush with egg wash.
6. Bake for 50 minutes, or until crust is golden and filling is bubbly. Cool on a wire rack for 2 hours before serving.

Buttery crust and juicy filling make this pie a holiday favorite. Serve warm with vanilla ice cream for a classic pairing.

Pear Pie

Luscious pears take center stage in this elegant pie, blending sweet and spicy notes for a comforting dessert.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 ripe pears, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine flour and butter. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges.
5. In another bowl, toss pears with sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
6. Pour pear mixture into the pie crust. Dot with small pieces of butter.
7. Roll out the second half of dough. Place over pears. Seal and crimp edges. Cut slits in the top for steam to escape.
8. Brush top with beaten egg. Tip: This gives the pie a golden, glossy finish.
9. Bake for 45-50 minutes, or until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.

Flaky crust encases tender, spiced pears in this pie. Serve warm with a scoop of vanilla bean ice cream for a delightful contrast.

Conclusion

Now that you’ve explored these 18 delicious single-crust pie recipes, it’s clear there’s something for every taste and occasion. From sweet to savory, each recipe promises ease and flavor in every bite. We’d love to hear which pies stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!

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