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Homemade Pie Recipes

You’ve found my favorite homemade pie recipes from scratch and rustic galette recipes. These scrumptious pies are easy to prepare and so good.

Serve with my homemade ice cream and you have a perfect dessert made completely from scratch.

Homemade Pie Recipes #MissHomemade

This pie crust is easy to work with and very flaky. Add the ice water one tablespoon at a time, and toss with a fork after each addition.

My homemade pie crust recipe can be used for any pie, quiche, pasty and anything else you can think of…

For a no-bake pie (such as my favorite, fresh strawberry), bake at 400 degrees for about 10 minutes. For a pie which isn’t as sweet, I would also recommend adding 1 tablespoon of sugar to the flour.


1/4 cup vegetable shortening
1/4 cup butter, softened
1-1/2 cups flour
1/2 tsp salt
1/2 cup ice cold water

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan.

For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. This crust is awesome with any of my homemade pie recipes.

Here’s a tip that I use every time to prevent a soggy pie crust, brush a thin layer of egg white over the bottom crust before filling. Works every time.

This is a wonderfully simple homemade pie recipe was printed in the Wisconsin State Journal via Cooks’ Exchange column. 

Crispy Cream Summer Pie

3 to 4 cups crushed Rice Krispies
1/2 cup homemade brown sugar, packed
1/2 cup melted butter
1 cup toasted flaked coconut
1/2 cup chopped pecans
1/2 gallon homemade vanilla ice cream
Chocolate Shell syrup, optional
fresh berries, optional

Mix first 5 ingredients together. Set aside half of the mixture and place remaining mixture in two 9 inch pie pans, or one 9×13 inch pan.

Spread softened ice cream on top and cover with reserved mixture. Freeze until firm. Cut into eights as serving size pieces – drizzling with chocolate shell and topped with berries. This recipe can easily be cut in half.

Dutch Apple Pie Recipe

Grasshopper Pie

Hand Pie Recipes

Key Lime Pie Recipe

Lemon Meringue Pie Recipe (below)

Lime Meringue Pie Recipe

Apple Pie Recipes

Applescotch Pie

Apple Strudel Recipe

Banana Cream Pie Recipe

Blueberry Pie Recipe

Butterfinger Pie

Butterscotch Pie Recipe

Caribbean Pie

Cherry Pie Recipe

Chocolate Meringue Pie

Chocolate Mousse Pie Recipe

Coconut Cream Pie Recipe

Mile High Lemon Meringue Pie Recipe #MissHomemade

Oreo Mud Pie

Homemade Fruit Galette Recipes

Peaches and Cream Pie

Southern Pecan Pie Recipe

Pumpkin Pie Recipes

Fresh Strawberry Pie

Strawberry-Rhubarb Pie Recipe

Tangerine Pie Recipe

Homemade Pumpkin Pie Recipes #MissHomemade

The recipe below is my Mom’s homemade pie recipe.  This makes one pie.


your favorite single pie crust
1 cup brown sugar, packed
3 eggs
1-1/2 cups pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp salt
1-1/2 cups milk
1 tsp pure vanilla extract

PREHEAT the oven to 425 degrees.

Beat the eggs with the brown sugar and add the remaining ingredients. Mix well and pour into pie pan.

Bake for 10 minutes and lower the temperature to 350 degrees for 45-50 minutes. 

Homemade Black Walnut Pie #MissHomemade

Loving this fall homemade pie recipe. 


1 cup flour
1/2 tsp salt
1/3 cup homemade unsalted butter
ice water


2 TBS flour
1 cup homemade brown sugar, packed
1/8 tsp salt
1-1/2 cups milk, scalded
2 eggs, separated
1 TBS homemade unsalted butter
1 tsp homemade pure vanilla extract
1/4 cup black walnuts, chopped

PREHEAT oven to 450 degrees. You will need a 9 inch pie pan.

Pastry: Sift flour and salt together. Cut in butter and add just enough ice water to hold pastry together. Roll out and line a 9 inch pie pan. Chill.

Filling: Combine sugar, flour, salt and scalded milk. Cook in a double boiler over hot water, stirring constantly until it thickens. Add slowly to slightly beaten egg yolks. Return to the double boiler and cook for 1 to 2 minutes. Add butter, vanilla and walnuts. Cool.

Beat the egg whites until stiff and fold them into the cooled milk mixture. Pour into the unbaked pastry shell and bake for 10 minutes.

Lower oven temperature to 350 degrees and bake until filling is firm; approximately 25 minutes. May be topped with whipped cream when served.

Homemade Raspberry Pie from Scratch #misshomemade


2 pints (1-1/4 lb) fresh red raspberries
1 cup sugar
2 TBS cornstarch
2 TBS unsalted butter
dash of salt
double pie crust

PREHEAT oven to 375 degrees.

In a large bowl, combine sugar, cornstarch and salt. 
Add berries and toss gently to coat.  Put in pie crust and dot with butter.  Top with whole crust or lattice.  Seal edges and cover them  with foil.

Bake for 20 minutes.  Remove foil from edges and bake another 20 to 30 minutes.  Cool on a wire rack.


3 egg whites
1/4 tsp cream of tartar
1 cup sugar
1/2 cup crushed saltines
1/2 cup chopped pecans
1 tsp homemade pure vanilla extract
2 pints fresh raspberries
4 cups mini marshmallows
8 ounces homemade whipped cream

PREHEAT oven to 350 degrees and grease a 10″ pie plate; set aside.

In a bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually add sugar and beat on high until you have stiff glossy peaks.

Fold in crackers, pecans and vanilla. Spread into the bottom and up the sides of a greased 10 inch deep dish pie pan. Bake for 25 to 30 minutes until lightly browned. Cool.

In a bowl, mash 1 pint of the raspberries (reserve a few for garnish); draining juice and reserving 1/2 cup. In a saucepan, combine marshmallows and raspberry juice and stir over low heat until melted. Refrigerate this mixture until partially set.

Fold in mashed and the other pint of raspberries and top with the whip cream. Spoon this mixture into the cool meringue shell. Garnish with reserved raspberries and chill for at least 4 hours.


1 (8oz) pkg cream cheese, softened
1/2 cup white sugar
3/4 cup creamy homemade peanut butter
1 cup homemade whipped cream
10 peanut butter cups

Oreo pie crust, recipe below
homemade chocolate sauce, garnish

In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth and light. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.

Spoon into crust. Quarter remaining peanut butter cups; arrange over top. Drizzle melted chocolate or chocolate sauce over all. Refrigerate for at least 4 hours before cutting. Refrigerate leftovers.  A really easy homemade pie recipe that everyone will love.

Chocolate Pie Crust

Cooking For A Crowd?
Double the recipe and put it in a 9×13 pan with a homemade graham cracker crust.

Crush the peanut butter cups and mixed them all into the filling. When serving top with whip cream and a chocolate drizzle. You will be famous for this recipe. Seriously.

For this homemade pie recipe, you may also use peanut butter cream cookies; crushed. Just awesome, I might add (I like it better). When you make your own whipped cream and fold in it the filling – it tastes just like light cream cheese frosting.

OREO Cookie Crust

1-1/2 cups Oreo cookies, finely crushed (blender)
3 TBS butter, melted

PREHEAT oven to 350 degrees.

To make the crust, combine the crushed cookies and melted butter together in a bowl and mix well. Spray the pie plate with vegetable oil and using your fingers, press mixture into the bottom of your pie plate. Bake for 5 minutes and cool completely before filling. I have more than homemade pie recipes.  Be sure to check out more homemade dessert recipes below.