20 Delicious 50 Pies 50 States Recipes for Every Occasion

Craving a slice of Americana? Whether you’re hosting a summer BBQ, cozying up with comfort food, or just need a showstopping dessert, pie is the answer—and every state has its own delicious twist! From flaky crusts to gooey fillings, we’ve rounded up 50 mouthwatering pies (one for each state!) that are sure to impress. Ready to bake your way across the U.S.? Let’s dig in!

Classic Apple Pie from New York

Nothing beats the buttery, cinnamon-spiced magic of a New York-style apple pie—this version stays true to its flaky-crust, jammy-filling roots.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6-8 tbsp ice water
• 6 medium Granny Smith apples, peeled and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in the butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough just comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Toss apples with 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp lemon juice, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Let sit 15 minutes.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling, mounding slightly. Roll out the second disk, place over apples, and crimp edges. Cut vents, brush with beaten egg, and chill 20 minutes.
4. Bake: Preheat oven to 400°F. Bake pie for 45–50 minutes until crust is golden and filling bubbles. Cool 2 hours before slicing.

The secret? Granny Smiths hold their shape while turning luxuriously tender, and that double-crust technique ensures every bite is layered with flavor.

Tip: For extra flakiness, freeze the butter cubes for 15 minutes before making the dough.

Southern Pecan Pie from Georgia

This Southern Pecan Pie is pure comfort in a crust—rich, buttery, and packed with toasted pecans in a gooey caramel-like filling. It’s a showstopper that tastes like home.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively. Scatter 1 1/2 cups pecan halves evenly over the crust.
2. In a large bowl, whisk 3 large eggs until smooth. Add 1 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 4 tbsp melted butter, 1 tsp vanilla extract, and 1/2 tsp salt. Whisk until fully combined.
3. Carefully pour the filling over the pecans in the crust. Gently shake the pie to distribute the filling evenly.
4. Bake for 50–55 minutes, until the center is set but slightly jiggly (it’ll firm up as it cools). Cool completely on a wire rack, about 3 hours.

The magic of this pie? The filling transforms into a velvety, caramelized layer that clings to every pecan—no soggy bottoms here! Serve with a dollop of whipped cream for contrast.

Tip: For extra depth, toast the pecans at 350°F for 5–7 minutes before adding them to the crust.

Key Lime Pie from Florida

This sunny, tart-sweet pie is a Florida classic—no baking required for the filling, just a quick chill to set that creamy lime goodness.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• ⅓ cup granulated sugar
• 6 tbsp melted unsalted butter
• 3 large egg yolks
• 1 (14-oz) can sweetened condensed milk
• ½ cup freshly squeezed Key lime juice (about 20 limes, or bottled if needed)
• 1 tbsp grated Key lime zest (optional, for extra punch)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish. Bake at 350°F for 8 minutes, then cool completely.
2. Make the filling: Whisk 3 egg yolks in a bowl until pale, then blend in the sweetened condensed milk, ½ cup Key lime juice, and 1 tbsp zest (if using). Pour into the cooled crust.
3. Chill: Refrigerate for at least 4 hours (or overnight) until firmly set.
4. Top it off: Whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks. Spread over the pie just before serving.

The magic here? That velvety filling—tangy but balanced, with the toasty crust and fluffy cream cutting through the richness.

Tip: For cleaner slices, dip your knife in hot water before cutting each wedge.

Cherry Pie from Michigan

Nothing beats the sweet-tart punch of Michigan cherries baked into a buttery, flaky crust—this pie is pure Midwest summer in every bite.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6-8 tbsp ice water
• 4 cups fresh or frozen Michigan tart cherries, pitted
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold butter until pea-sized crumbs form. Drizzle in 6 tbsp ice water, mixing until dough just comes together (add 1-2 more tbsp if needed). Divide in half, flatten into disks, and chill for 1 hour.
2. Prep filling: Toss 4 cups cherries with 1 cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit 15 minutes until juicy.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling, then roll out the second disk. Cut into strips, weave a lattice top, and crimp edges. Brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: At 375°F for 45-50 minutes until bubbly and golden (cover edges with foil if browning too fast). Cool completely before slicing.

The magic here? Michigan cherries hold their tangy brightness even after baking, balancing the rich crust perfectly.

Tip: Freeze extra pitted cherries in summer—they’ll taste just as vibrant in your winter pies!

Pumpkin Pie from Massachusetts

This classic New England pumpkin pie is velvety, warmly spiced, and just sweet enough—with a flaky, buttery crust that’ll have everyone asking for seconds.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin puree
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Instructions

1. Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp edges decoratively. Chill while preparing filling.
2. In a large bowl, whisk together pumpkin puree, 3/4 cup brown sugar, eggs, 1 cup heavy cream, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
3. Pour filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until the center jiggles slightly but edges are set.
4. Cool completely on a wire rack (at least 2 hours) before slicing.

The secret here? Baking hot at first sets the crust, while the lower finish ensures a custardy, crack-free filling. Serve with a dollop of whipped cream for that authentic diner-style touch.

Tip: For extra depth, swap 2 tbsp of the cream with molasses—a nod to Massachusetts’ colonial roots.

Mississippi Mud Pie from Mississippi

This decadent Southern classic is a chocolate lover’s dream—rich, fudgy, and piled high with fluffy whipped cream.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (about 20 Oreos, filling removed)
• 6 tbsp unsalted butter, melted
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 ½ cups whipped cream, for topping

Instructions:

1. Prep crust: Mix chocolate cookie crumbs with 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Make filling: Whisk together 1 cup sugar, ½ cup cocoa powder, and ¼ tsp salt in a bowl. Beat in eggs and 1 tsp vanilla until smooth. Slowly stir in ½ cup heavy cream.
3. Bake: Pour filling into crust and bake at 350°F for 30–35 minutes until the edges are set but the center jiggles slightly. Cool completely.
4. Top: Melt 1 cup chocolate chips in 30-second microwave bursts, stirring between each. Drizzle over cooled pie, then spread 1 ½ cups whipped cream on top.

The magic here? That gooey, pudding-like center contrasting with the crisp crust—pure comfort in every bite.

Tip: For extra depth, add a pinch of espresso powder to the filling!

Banana Cream Pie from Indiana

This Hoosier favorite is all about creamy custard, ripe bananas, and a buttery crust—simple, comforting, and downright irresistible.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 3 medium ripe bananas, sliced into 1/4-inch rounds
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Prep the crust: Arrange banana slices in an even layer over the bottom of the baked pie crust.
2. Make the custard: In a saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 tsp salt. Gradually whisk in whole milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
3. Temper the eggs: Slowly pour 1 cup of the hot milk mixture into the beaten egg yolks while whisking. Return this mixture to the saucepan and cook for 2 more minutes, stirring, until glossy. Remove from heat; stir in butter and vanilla extract.
4. Assemble: Pour custard over the bananas in the crust. Press plastic wrap directly onto the surface and chill for at least 4 hours (or overnight).
5. Finish with cream: Before serving, whip heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the pie and slice.

The magic here? The custard stays silky—never gummy—thanks to slow cooking and a touch of butter. That first bite is pure nostalgia!

Tip: For extra flavor, sprinkle the banana layer with a pinch of cinnamon before adding the custard.

Blueberry Pie from Maine

This classic Maine blueberry pie is bursting with juicy, sweet-tart berries and wrapped in a buttery, flaky crust—just like the ones you’d find at a coastal diner.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 5 cups fresh Maine blueberries (or frozen, thawed)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in the butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, wrap, and chill for 1 hour.
2. Prep filling: Toss blueberries with 3/4 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit 15 minutes.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling. Roll out the second disk, lay over berries, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet and bake at 400°F for 45–50 minutes, until crust is golden and filling bubbles. Cool 2 hours before slicing.

The cornstarch thickens the filling just enough to let those plump blueberries shine without turning gloopy—pure summer in every slice.

Tip: For extra flavor, add a pinch of cinnamon or a tablespoon of minced lemon zest to the filling.

Sweet Potato Pie from North Carolina

This Southern classic is all about velvety spiced filling and a flaky, buttery crust—comfort food at its finest.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk together the mashed sweet potatoes, 3/4 cup brown sugar, 1/2 cup heavy cream, 1/4 cup melted butter, eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Pour filling into the crust and smooth the top. Bake for 50–55 minutes until the center is set (a knife should come out clean).
4. Cool completely on a wire rack before slicing.

The secret here? Roasting the sweet potatoes beforehand deepens their caramel-like sweetness—no canned puree compares!

Tip: For extra flavor, prick sweet potatoes with a fork and bake at 400°F for 45 minutes before mashing.

Peach Pie from South Carolina

Nothing says Southern comfort like a juicy, cinnamon-kissed peach pie—this one’s brimming with ripe fruit and a flaky, buttery crust.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 6 cups peeled and sliced fresh peaches (about 8 medium)
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in the chilled butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough just comes together. Divide in half, shape into disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Toss peaches with ¾ cup granulated sugar, ¼ cup brown sugar, 3 tbsp cornstarch, 1 tsp cinnamon, and 1 tbsp lemon juice. Let sit 15 minutes until juicy.
3. Assemble: Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Add the peach mixture. Roll out the second disk, lay it over the filling, and crimp the edges. Cut slits in the top, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet (to catch drips) and bake at 375°F for 50–55 minutes, until bubbling and golden. Cool for 2 hours before slicing.

The magic here? Letting the peaches macerate ensures a syrupy, jammy filling that won’t turn soggy—every slice holds its shape beautifully.

Tip: For extra flavor, swap half the cinnamon with a pinch of nutmeg or cardamom.

Lemon Meringue Pie from California

Sunny, tart, and cloud-light, this West Coast-inspired pie balances zesty lemon curd with a billowy toasted meringue topping—perfect for brightening up any dessert table.

Ingredients

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
2. Whisk egg yolks in a bowl, then slowly pour in 1/2 cup of the hot mixture to temper. Return everything to the saucepan and boil for 1 minute, stirring. Remove from heat; stir in lemon juice, butter, and zest until smooth. Pour into the pie crust.
3. Make the meringue: Beat egg whites and cream of tartar on medium until foamy. Gradually add 1/2 cup sugar, beating on high until stiff peaks form (about 5 minutes). Spread over warm filling, sealing edges to the crust.
4. Bake at 350°F for 12–15 minutes until meringue peaks are golden. Cool completely (4 hours) before slicing.

The magic here? That toasted meringue—crack through its crisp shell to reveal the velvety lemon beneath. Serve chilled for the cleanest slices.

Tip: For extra-stable meringue, wipe your mixing bowl with lemon juice before adding egg whites to remove any grease traces.

Coconut Cream Pie from Hawaii

This dreamy pie brings a taste of the tropics to your table with its creamy coconut filling and flaky crust—perfect for summer gatherings or when you need a little sunshine in your day.

Ingredients

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup cold heavy cream (for topping)
• 1 tbsp powdered sugar (for topping)
• Toasted coconut flakes, for garnish

Instructions

1. In a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Heat over medium until steaming (about 5 minutes), stirring constantly.
2. Whisk egg yolks in a bowl, then slowly pour 1/2 cup of the hot milk mixture into the yolks while whisking. Return this mixture to the saucepan and cook for 2–3 minutes until thick like pudding.
3. Remove from heat; stir in 1 tsp vanilla extract and 1 1/2 cups shredded coconut. Pour into the cooled pie crust and chill for 4 hours.
4. Before serving, whip 1/2 cup cold heavy cream with 1 tbsp powdered sugar until stiff peaks form. Spread over the pie and garnish with toasted coconut flakes.

The toasted coconut adds a nutty crunch to contrast the silky filling—a trick borrowed from Hawaiian bakeries for extra texture.

Tip: For a deeper coconut flavor, toast the shredded coconut for the filling in a dry skillet until golden before mixing it in.

Chocolate Chess Pie from Tennessee

This Southern classic is pure comfort in a crust—rich, fudgy, and just sweet enough with a whisper of vinegar to balance the decadence.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups granulated sugar
• 3 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 2 large eggs, beaten
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp white vinegar

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk together 1 1/2 cups granulated sugar, 3 tbsp cocoa powder, and 1/4 tsp salt until no lumps remain.
3. Add the beaten eggs, melted butter, whole milk, 1 tsp vanilla extract, and 1 tbsp vinegar. Stir vigorously until smooth and glossy (about 1 minute).
4. Pour filling into the pie crust and bake for 40–45 minutes until the center is set but still slightly jiggly (like custard).
5. Cool completely on a wire rack—the pie will firm up as it rests. Slice and serve at room temperature.

The magic here? That splash of vinegar lifts the chocolate’s depth without tanginess, making each bite velvety and complex.

Tip: For extra shine, brush the baked crust edges with melted butter while still warm.

Shoofly Pie from Pennsylvania

This old-fashioned Pennsylvania Dutch treat is a sticky-sweet molasses pie with a crumbly topping—perfect for those who love a dessert that’s equal parts gooey and crunchy.

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup molasses (not blackstrap)
• 3/4 cup hot water
• 1/2 tsp baking soda
• 1 large egg, lightly beaten

Instructions

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. Make the crumb topping: In a bowl, mix 1 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs. Set aside.
3. Prepare the filling: Whisk together 3/4 cup molasses, 3/4 cup hot water, and 1/2 tsp baking soda in a large bowl until foamy. Stir in the beaten egg until smooth.
4. Assemble: Pour the filling into the pie crust, then sprinkle the crumb topping evenly over the surface.
5. Bake for 35–40 minutes, until the filling is set but still slightly jiggly in the center and the crumbs are golden. Cool completely before slicing.

The magic of this pie? The molasses filling sinks slightly as it bakes, creating a layered texture with a crisp top and a soft, custardy base.

Tip: For extra depth, use a mix of light and dark molasses—just avoid blackstrap, which is too bitter.

Buttermilk Pie from Texas

This old-fashioned Southern dessert is like a custard pie with a tangy twist—simple, comforting, and impossible to resist after just one bite.

Ingredients:

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Fit the pie crust into a 9-inch pie dish and crimp the edges decoratively.
2. In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/2 cup melted butter until smooth. Add eggs one at a time, blending well after each.
3. Stir in 1/4 cup flour, followed by 1 cup buttermilk, 1 tsp vanilla extract, 1/4 tsp nutmeg, and a pinch of salt. Mix until just combined (don’t overbeat).
4. Pour filling into the pie crust and bake for 45–50 minutes, until the center is set but still slightly jiggly (it will firm up as it cools).
5. Let cool completely on a wire rack before slicing. Serve at room temperature or chilled.

The magic here? That buttermilk gives the pie a subtle tang that balances the sweetness—no fancy ingredients required.

Tip: For extra flavor, sprinkle the baked pie with a dusting of cinnamon or serve with fresh berries.

Blackberry Pie from Oregon

This juicy, jammy blackberry pie tastes like summer in the Pacific Northwest—bursting with ripe berries and just the right amount of flaky crust.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water
• 5 cups fresh blackberries (about 1 ½ lbs)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold butter until pea-sized crumbs form. Drizzle in 6 tbsp ice water, mixing until dough just comes together (add more water 1 tbsp at a time if needed). Divide in half, flatten into disks, wrap in plastic, and chill for 1 hour.
2. Prep filling: Toss 5 cups blackberries with ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit 15 minutes until juicy.
3. Assemble: Roll out one dough disk to a 12-inch circle on a floured surface. Fit into a 9-inch pie dish, leaving overhang. Add filling. Roll out second disk, lay over berries, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet. Bake at 400°F for 45–50 minutes until crust is golden and filling bubbles. Cool 2 hours before slicing.

The cornstarch thickens the berries just enough to slice neatly, while the turbinado sugar adds a satisfying crunch to every bite.

Tip: Freeze extra summer blackberries to make this pie year-round—no thawing needed!

Rhubarb Pie from Minnesota

This classic Midwestern pie balances tart rhubarb with a buttery, flaky crust—perfect for showcasing spring’s first harvest.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 4 cups fresh rhubarb, chopped into ½-inch pieces
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, diced (for dotting)
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in 1 cup chilled butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
2. Prep the filling: Toss rhubarb with 1 ¼ cups sugar, ¼ cup cornstarch, and 1 tsp vanilla. Let sit for 15 minutes.
3. Assemble: Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Add filling and dot with 1 tbsp butter. Roll out the second disk, place over filling, and crimp edges. Brush crust with beaten egg and cut slits to vent.
4. Bake: Preheat oven to 400°F. Bake pie for 45–50 minutes until crust is golden and filling bubbles. Cool for 2 hours before slicing.

The magic here? Rhubarb’s natural tang shines against the sweet, jammy filling—no strawberries needed. Serve with a scoop of vanilla ice cream for contrast.

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before making the dough.

Derby Pie from Kentucky

This rich, nutty chocolate pie is a Bluegrass State classic—think pecan pie’s decadent cousin with a boozy kick!

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup all-purpose flour
• 2 large eggs, room temperature
• ½ cup (1 stick) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 2 tbsp bourbon (or 1 tbsp vanilla extract if abstaining)
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Place the pie crust on a baking sheet (to catch drips).
2. In a bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and ½ cup flour. Beat in 2 eggs, then stir in ½ cup melted butter, 1 tsp vanilla, and 2 tbsp bourbon until smooth.
3. Fold in pecans and chocolate chips, then pour into the pie crust. Bake for 45–50 minutes until the center is set but slightly jiggly (cover edges with foil if browning too fast).
4. Cool completely on a wire rack—this pie slices best when chilled for 2 hours.

The magic? That crackly sugar top hiding a gooey, fudgy center studded with toasted pecans. Serve with whipped cream to balance the sweetness!

Tip: For extra depth, toast the pecans in a dry skillet for 5 minutes before chopping.

Sugar Cream Pie from Indiana

This Hoosier classic is like a hug in pie form—creamy, comforting, and just sweet enough to feel like a treat without being cloying.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges decoratively and chill until ready to fill.
2. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually whisk in 2 cups heavy cream and 1/2 cup whole milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 8–10 minutes). Remove from heat and stir in 1 tsp vanilla extract.
4. Pour the filling into the chilled pie crust. Dot the top evenly with 2 tbsp unsalted butter and sprinkle with 1/4 tsp ground nutmeg.
5. Bake for 45–50 minutes until the edges are set but the center still jiggles slightly. Cool completely on a wire rack (about 3 hours) before slicing.

The magic here is in the texture—somewhere between pudding and custard, with a delicate sugar-crusted top that crackles under your fork.

Tip: For extra depth, brown the butter before dotting it on the filling—just let it cool slightly first!

Huckleberry Pie from Montana

This rustic huckleberry pie is a taste of the Rockies, with a buttery crust and a jammy, tart-sweet filling that’ll have everyone begging for seconds.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water
• 4 cups fresh or frozen huckleberries
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, mixing just until the dough holds together. Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Toss huckleberries with ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit for 15 minutes.
3. Assemble: On a floured surface, roll one dough disk into a 12-inch circle. Fit into a 9-inch pie dish. Add filling, then roll out the second disk. Lay over the berries, trim excess, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet and bake at 375°F for 45–50 minutes, until the crust is golden and filling bubbles. Cool for 2 hours before slicing.

The magic here? Huckleberries’ wild tang shines against the flaky, sugar-crusted pastry—no fancy techniques required.

Tip: If using frozen berries, don’t thaw them first; they’ll release too much juice.

Conclusion

From coast to coast, these 50 pies celebrate America’s rich culinary heritage! Whether you’re baking for a holiday, potluck, or just because, there’s a perfect pie for every occasion. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share this sweet roundup on Pinterest. Happy baking!