18 Delicious Single Crust Pie Recipes Perfect for Any Occasion

There’s something wonderfully comforting about a single-crust pie—it’s rustic, easy to whip up, and perfect for any occasion, from weeknight desserts to holiday gatherings. Whether you’re craving fruity, creamy, or spiced fillings, these recipes deliver big flavor without the fuss. Ready to find your new favorite? Let’s dive into these 18 delicious pies that are sure to impress!

Classic Apple Pie with Single Crust

Does anything say “autumn” better than the scent of warm apples and cinnamon wafting through your kitchen? You’re about to make the most comforting dessert that feels like a hug in pie form. Let’s get baking!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3-4 tablespoons ice water
• 6 cups thinly sliced peeled apples
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 egg
• 1 tablespoon whole milk
• 1 tablespoon coarse sugar

Instructions

1. Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
2. Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Add 3-4 tablespoons ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep the butter cold for a flaky crust.
6. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. While dough chills, combine 6 cups thinly sliced peeled apples, 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a large bowl.
8. Toss the apple mixture with 1 tablespoon lemon juice until evenly coated.
9. Roll the chilled dough on a floured surface into a 12-inch circle.
10. Carefully transfer the dough to a 9-inch pie plate, pressing gently into the bottom and sides.
11. Tip: Roll the dough around your rolling pin to transfer it without tearing.
12. Trim the edges, leaving a 1-inch overhang, then fold the overhang under itself.
13. Crimp the edges decoratively with your fingers or a fork.
14. Spoon the apple filling into the crust, mounding it slightly in the center.
15. Whisk together 1 egg and 1 tablespoon whole milk in a small bowl.
16. Brush the egg wash over the crust edges and sprinkle with 1 tablespoon coarse sugar.
17. Tip: The coarse sugar adds crunch and sparkle to your finished pie.
18. Cut several slits in the top crust to allow steam to escape.
19. Bake at 375°F for 45-55 minutes until the crust is golden brown and filling is bubbly.
20. Cool the pie on a wire rack for at least 2 hours before slicing.

Perfectly golden crust shatters with each forkful, revealing tender, cinnamon-kissed apples that hold their shape beautifully. Pair a warm slice with sharp cheddar cheese for a classic sweet-salty combo, or top with vanilla ice cream that melts into all those flaky layers.

Easy Single Crust Pumpkin Pie

Tired of complicated pie recipes? You’ll love this easy single-crust pumpkin pie that comes together with minimal effort. It’s the perfect dessert for busy fall days when you’re craving something cozy and delicious.

Ingredients

– 1 9-inch unbaked pie crust
– 1 15-ounce can pumpkin puree
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 2 large eggs
– 1 12-ounce can evaporated milk

Instructions

1. Preheat your oven to 425°F.
2. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges.
3. In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
4. Crack the eggs into a separate small bowl to check for shells before adding to the pumpkin mixture.
5. Add the eggs to the pumpkin mixture and whisk until completely combined.
6. Gradually pour in the evaporated milk while continuously whisking to prevent lumps.
7. Pour the filling into the prepared pie crust, being careful not to overfill.
8. Place the pie on the center rack of the preheated oven and bake at 425°F for 15 minutes.
9. Reduce the oven temperature to 350°F without opening the oven door.
10. Continue baking for 40-45 minutes until the center jiggles slightly but the edges are set.
11. Insert a knife 1 inch from the center – it should come out clean when done.
12. Remove the pie from the oven and place it on a wire rack to cool completely.

Your pie will have a velvety smooth texture with warm spice notes that deepen as it cools. Try serving slices with a dollop of whipped cream or crumbled gingersnap cookies for extra crunch. You might even enjoy it chilled straight from the fridge for a refreshing twist.

Single Crust Cherry Pie with Almond Streusel

You know that feeling when you want something sweet but don’t want to fuss with a complicated dessert? Your craving for juicy cherries and buttery crust just got easier with this single-crust version that’s topped with crunchy almond streusel instead of a second pastry layer.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 4 cups fresh or frozen cherries, pitted
– 3/4 cup granulated sugar
– 3 tbsp cornstarch
– 1 tsp almond extract
– 1/2 cup sliced almonds
– 1/4 cup brown sugar
– 1/4 cup all-purpose flour
– 3 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to catch any potential drips.
2. Combine 1 1/4 cups flour and 1/2 cup cold butter in a bowl, using a pastry cutter until the mixture resembles coarse crumbs.
3. Add 3 tablespoons of ice water gradually, mixing just until the dough comes together—be careful not to overwork it for a flaky crust.
4. Press the dough evenly into a 9-inch pie plate, making sure to create a slight rim around the edges.
5. In a separate bowl, toss 4 cups cherries with 3/4 cup granulated sugar and 3 tablespoons cornstarch until evenly coated.
6. Stir in 1 teaspoon almond extract to enhance the cherry flavor with a subtle nutty note.
7. Pour the cherry filling into the prepared crust, spreading it evenly.
8. For the streusel, mix 1/2 cup sliced almonds, 1/4 cup brown sugar, and 1/4 cup flour in a small bowl.
9. Drizzle 3 tablespoons melted butter over the streusel mixture and stir until clumps form.
10. Sprinkle the streusel evenly over the cherry filling, covering it completely.
11. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling thickly around the edges.
12. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the filling to set properly.

My favorite part is how the warm, jammy cherries contrast with the crunchy almond topping. Serve it slightly warm with a scoop of vanilla ice cream for that perfect hot-and-cold combination, or enjoy a slice with your morning coffee for a sweet start to the day.

Lemon Meringue Pie with Single Crust

Haven’t you been craving that perfect balance of sweet and tart? This lemon meringue pie delivers exactly that with its crisp single crust, tangy lemon filling, and fluffy toasted meringue topping. You’ll love how the bright citrus cuts through the sweetness for a dessert that feels both classic and refreshingly modern.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter
– 1/4 cup ice water
– 1 1/2 cups granulated sugar
– 1/3 cup cornstarch
– 1/4 tsp salt
– 1 1/2 cups water
– 4 large egg yolks
– 1/2 cup fresh lemon juice
– 2 tbsp lemon zest
– 2 tbsp unsalted butter
– 4 large egg whites
– 1/2 cup granulated sugar
– 1/4 tsp cream of tartar

Instructions

1. Combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a large bowl.
2. Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add 1/4 cup ice water while mixing with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep the crust tender and flaky.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
8. Carefully transfer the dough to a 9-inch pie plate and trim the edges.
9. Prick the bottom of the crust all over with a fork.
10. Line the crust with parchment paper and fill with pie weights or dried beans.
11. Bake at 375°F for 15 minutes until the edges are lightly golden.
12. Remove the parchment and weights, then bake for 5 more minutes until the bottom looks dry.
13. Let the crust cool completely on a wire rack.
14. In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 1/3 cup cornstarch, and 1/4 tsp salt.
15. Gradually whisk in 1 1/2 cups water until smooth.
16. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
17. Remove from heat and gradually whisk about 1/2 cup of the hot mixture into 4 large egg yolks.
18. Tip: This step prevents the eggs from scrambling when added to the hot filling.
19. Return the egg mixture to the saucepan and cook for 2 more minutes, stirring constantly.
20. Remove from heat and stir in 1/2 cup fresh lemon juice, 2 tbsp lemon zest, and 2 tbsp unsalted butter.
21. Pour the lemon filling into the cooled crust and smooth the top.
22. In a clean, dry bowl, beat 4 large egg whites with 1/4 tsp cream of tartar until soft peaks form.
23. Gradually add 1/2 cup granulated sugar while beating until stiff, glossy peaks form.
24. Tip: Make sure your bowl and beaters are completely grease-free for the best meringue volume.
25. Spread the meringue over the lemon filling, sealing it to the edges of the crust.
26. Use the back of a spoon to create decorative peaks in the meringue.
27. Bake at 350°F for 10-12 minutes until the meringue peaks are golden brown.
28. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours before serving.

Getting that first bite of cool, creamy lemon filling against the crisp crust is pure bliss. The toasted meringue adds a light, marshmallowy contrast that makes each slice feel extra special. Try serving thin slices with fresh berries on the side for a beautiful presentation that highlights the bright citrus flavors.

Single Crust Pecan Pie with Bourbon Glaze

Now, if you’re looking for a pecan pie that’s a little less fussy but just as delicious as the traditional version, this single-crust beauty with a bourbon glaze is your answer. It comes together quickly and delivers that perfect sweet, nutty flavor we all crave during the holidays. You’ll love how the bourbon adds a warm, sophisticated kick.

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 2 tablespoons bourbon
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Place the 9-inch unbaked pie crust into a pie dish and crimp the edges.
3. In a large bowl, whisk together 1 cup light corn syrup and 1 cup granulated sugar until well combined.
4. Beat in 3 large eggs one at a time until fully incorporated.
5. Stir in 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract.
6. Fold in 1 1/2 cups pecan halves until evenly distributed.
7. Pour the filling into the prepared pie crust. Tip: To prevent spills, place the pie dish on a baking sheet before filling.
8. Bake at 350°F for 50-60 minutes, or until the center is set and only slightly jiggles when gently shaken.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
10. In a small bowl, whisk together 2 tablespoons bourbon and 1/4 cup powdered sugar until smooth. Tip: If the glaze is too thick, add more bourbon 1 teaspoon at a time until it reaches a drizzling consistency.
11. Drizzle the bourbon glaze over the cooled pie in a zigzag pattern. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

My favorite thing about this pie is how the crisp, buttery crust contrasts with the gooey, nut-packed filling. The bourbon glaze adds a subtle warmth that makes each bite feel extra special. Try serving it slightly warm with a scoop of vanilla ice cream for the ultimate cozy dessert experience.

Strawberry Rhubarb Pie with Single Crust

You know that perfect spring dessert that makes everyone ask for seconds? This strawberry rhubarb pie with a single crust is exactly that—sweet, tangy, and so easy to pull together.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water
• 3 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt in a large bowl.
2. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter to work it into pea-sized crumbs.
3. Drizzle in 3-4 tbsp ice water, 1 tbsp at a time, mixing with a fork until the dough just comes together.
4. Tip: Handle the dough as little as possible to keep the crust tender and flaky.
5. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
6. While the dough chills, combine 3 cups sliced strawberries, 2 cups chopped rhubarb, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract in a bowl.
7. Let the fruit mixture sit for 15 minutes to release its juices.
8. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat.
9. Roll the chilled dough on a floured surface into a 12-inch circle.
10. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
11. Tip: Roll the dough between two sheets of parchment paper to prevent sticking without adding extra flour.
12. Spoon the fruit filling into the crust, including all the accumulated juices.
13. Fold the edges of the crust over the filling, pleating as you go to create a rustic look.
14. Brush the crust with 1 beaten egg and sprinkle with 1 tbsp coarse sugar.
15. Place the pie on the preheated baking sheet and bake at 375°F for 45-50 minutes.
16. Tip: Bake until the crust is golden brown and the filling is bubbling thickly in the center.
17. Let the pie cool completely on a wire rack for at least 3 hours before slicing.

Deliciously balanced between sweet strawberries and tart rhubarb, this pie sets up with a jammy, vibrant filling that holds its shape when sliced. The single crust stays wonderfully crisp against the soft fruit, making each bite a perfect contrast. Serve it slightly warm with a scoop of vanilla ice cream for that classic combo, or enjoy it chilled for a refreshing treat.

Single Crust Chocolate Silk Pie

Dessert cravings don’t get much better than this single crust chocolate silk pie. You’re going to love how simple it is to whip up this rich, velvety treat that feels fancy but comes together with minimal effort. Let’s get baking!

Ingredients

– 1 9-inch pie crust
– 1 1/2 cups granulated sugar
– 3/4 cup unsalted butter
– 3 ounces unsweetened chocolate
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 450°F.
2. Place the 9-inch pie crust in a pie dish and prick the bottom with a fork.
3. Bake the crust for 10-12 minutes until golden brown, then cool completely.
4. Melt the unsweetened chocolate in a double boiler over simmering water, stirring constantly.
5. Cream together the granulated sugar and unsalted butter in a mixing bowl until light and fluffy.
6. Add the melted chocolate to the butter mixture and beat until fully incorporated.
7. Mix in the vanilla extract until combined.
8. Add the eggs one at a time, beating for 2 minutes after each addition.
9. Pour the chocolate filling into the cooled pie crust and smooth the top.
10. Refrigerate the pie for at least 4 hours until completely set.
11. Whip the heavy whipping cream with powdered sugar until stiff peaks form.
12. Spread the whipped cream over the chilled pie just before serving.

This pie sets up with an incredibly smooth, melt-in-your-mouth texture that’s pure chocolate heaven. The contrast between the crisp crust and silky filling makes every bite irresistible. Try topping individual slices with fresh berries or a sprinkle of sea salt for an extra special touch.

Banana Cream Pie with Single Crust

Remember that time you had the most amazing banana cream pie at that little diner? You can totally recreate that magic at home, and this single-crust version makes it surprisingly simple. It’s creamy, dreamy, and packed with real banana flavor that’ll have everyone asking for seconds.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 3 tbsp ice water
– 3/4 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 tsp salt
– 3 cups whole milk
– 4 large egg yolks
– 2 tbsp unsalted butter
– 2 tsp vanilla extract
– 3 medium ripe bananas
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/4 cups flour, 1/4 cup granulated sugar, and 1/4 tsp salt in a food processor.
3. Add 1/2 cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Drizzle in 3 tbsp ice water while pulsing until the dough just comes together.
5. Press the dough evenly into a 9-inch pie plate, making sure to cover the bottom and sides completely.
6. Use a fork to prick the bottom of the crust all over to prevent bubbling.
7. Bake at 375°F for 15-18 minutes until golden brown.
8. Let the crust cool completely on a wire rack.
9. Whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 tsp salt in a medium saucepan.
10. Gradually whisk in 3 cups whole milk until smooth.
11. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles.
12. Continue cooking for 2 more minutes while stirring.
13. Place 4 egg yolks in a small bowl and gradually whisk in about 1 cup of the hot milk mixture to temper them.
14. Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
15. Remove from heat and stir in 2 tbsp butter and 2 tsp vanilla extract until fully incorporated.
16. Slice 3 bananas into 1/4-inch rounds.
17. Arrange the banana slices in a single layer over the cooled crust.
18. Pour the warm pudding over the bananas, spreading it evenly.
19. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
20. Refrigerate for at least 4 hours until completely chilled and set.
21. Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
22. Spread the whipped cream over the chilled pie filling.
23. Slice one additional banana and arrange the slices on top for garnish if desired.

Every bite of this pie delivers that perfect contrast between the crisp, buttery crust and the silky smooth filling. The real banana slices add fresh fruit flavor throughout, while the fluffy whipped cream topping makes it feel extra special. Try serving it with a drizzle of caramel sauce or some toasted coconut for a fun twist that’ll make it your new signature dessert.

Single Crust Key Lime Pie

Very few desserts capture that perfect balance of sweet and tart quite like a classic key lime pie. You’ll love how the creamy filling contrasts with that buttery graham cracker crust. It’s surprisingly simple to make, even if you’re not an experienced baker.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 large egg yolks
• 14 oz sweetened condensed milk
• 1/2 cup key lime juice
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie plate, making sure to create an even layer across the bottom and up the sides.
4. Bake the crust for 8 minutes until lightly golden and fragrant, then remove from oven and let cool completely.
5. Whisk egg yolks in a separate bowl until pale and slightly thickened, about 2 minutes of vigorous whisking.
6. Add sweetened condensed milk to the egg yolks and whisk until fully combined and smooth.
7. Gradually pour in key lime juice while continuously whisking to prevent curdling.
8. Pour the filling into the cooled crust and spread evenly with a spatula.
9. Bake at 350°F for 15 minutes until the edges are set but the center still jiggles slightly when shaken.
10. Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours until completely chilled and firm.
11. Whip heavy cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
12. Spread or pipe the whipped cream over the chilled pie just before serving.

Perfectly tangy and refreshing, this pie delivers that signature creamy texture that melts in your mouth. The crisp graham cracker crust provides a wonderful contrast to the smooth filling. Try serving it with a sprinkle of lime zest or alongside fresh berries for an extra burst of flavor.

Blueberry Pie with Single Crust and Lattice Top

Oh, you know that feeling when summer berries are at their peak and you just need to celebrate? This blueberry pie with its simple single crust and beautiful lattice top is exactly what you need—it’s bursting with juicy flavor and looks impressive without being fussy.

Ingredients

– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/2 tsp salt
– 6 tbsp ice water
– 4 cups fresh blueberries
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1/2 tsp ground cinnamon
– 1 egg, beaten
– 1 tbsp coarse sugar

Instructions

1. Combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a large bowl.
2. Cut in 1 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add 6 tbsp ice water, 1 tbsp at a time, mixing just until the dough comes together.
4. Divide the dough into two portions, one slightly larger for the bottom crust.
5. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes to prevent shrinkage during baking.
6. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
7. In a separate bowl, gently toss 4 cups fresh blueberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1/2 tsp ground cinnamon until evenly coated.
8. Roll out the larger dough portion on a floured surface to fit a 9-inch pie dish, then transfer it to the dish.
9. Pour the blueberry filling into the crust, spreading it evenly.
10. Roll out the smaller dough portion and cut it into 1-inch wide strips for the lattice top.
11. Weave the strips over the filling in a crisscross pattern, pressing the ends into the bottom crust edge.
12. Brush the lattice with 1 beaten egg and sprinkle with 1 tbsp coarse sugar for a golden, sparkling finish.
13. Bake at 375°F for 45–50 minutes, or until the crust is golden brown and the filling is bubbling thickly.
14. Cool the pie on a wire rack for at least 2 hours to allow the filling to set properly. Keep it warm and bubbly straight from the oven, but the filling firms up as it cools for clean slices. Know that each bite delivers a perfect balance of sweet, tangy blueberries and buttery, flaky crust—it’s fantastic served slightly warm with a scoop of vanilla ice cream melting into the lattice gaps.

Single Crust Peach Pie with Cinnamon Sugar

Fall is the perfect time for cozy baking, and this single crust peach pie with cinnamon sugar hits all the right notes. You get sweet, juicy peaches wrapped in a buttery crust with that warm spice we all love—it’s like a hug in dessert form. Plus, skipping the top crust means less fuss and more focus on that gorgeous filling.

Ingredients

• 1 9-inch pie crust
• 6 cups sliced fresh peaches
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to catch any drips.
2. Roll out the pie crust and press it into a 9-inch pie plate, then crimp the edges decoratively.
3. In a large bowl, toss the sliced peaches with lemon juice to prevent browning.
4. Add granulated sugar, flour, cinnamon, and salt to the peaches, mixing gently until evenly coated.
5. Pour the peach filling into the prepared crust, mounding it slightly in the center.
6. Dot the top of the filling with small pieces of unsalted butter for added richness.
7. Sprinkle coarse sugar evenly over the filling and crust edges for a sparkling, crunchy finish.
8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Cool the pie on a wire rack for at least 2 hours to allow the filling to set properly.

Serve this pie slightly warm with a scoop of vanilla ice cream for that classic contrast. The filling stays juicy and tender, while the cinnamon sugar adds a cozy warmth that pairs perfectly with the flaky, buttery crust. It’s a simple yet stunning dessert that lets the peaches truly shine.

Coconut Cream Pie with Single Crust

Perfect coconut cream pie is one of those desserts that feels both fancy and completely comforting. You get that creamy, tropical filling and flaky crust combination that just hits the spot. Let me show you how to make it with a simple single crust approach.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup toasted coconut flakes

Instructions

1. Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
2. Cut in 1/2 cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, mixing until dough just comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll dough out on a floured surface to fit a 9-inch pie plate.
6. Transfer dough to pie plate and trim edges, leaving 1/2-inch overhang.
7. Crimp edges decoratively and prick bottom with a fork.
8. Freeze crust for 15 minutes to prevent shrinking.
9. Preheat oven to 375°F.
10. Line crust with parchment paper and fill with pie weights or dried beans.
11. Bake for 15 minutes, then remove weights and parchment.
12. Bake for another 10-12 minutes until golden brown.
13. Cool crust completely on a wire rack.
14. Whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
15. Gradually whisk in 2 cups whole milk until smooth.
16. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
17. Continue cooking for 2 more minutes, stirring constantly.
18. Whisk 4 egg yolks in a small bowl, then gradually whisk in 1/2 cup of the hot milk mixture.
19. Pour egg mixture back into saucepan and cook for 2 more minutes, stirring constantly.
20. Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup shredded coconut.
21. Pour filling into cooled crust and press plastic wrap directly onto surface.
22. Refrigerate for at least 4 hours until completely set.
23. Beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer until stiff peaks form.
24. Spread whipped cream over chilled pie filling.
25. Sprinkle 1/4 cup toasted coconut flakes over the whipped cream.

Rich and creamy with that perfect coconut flavor, this pie has a texture that’s both smooth and slightly chewy from the shredded coconut. The toasted coconut on top adds a wonderful crunch that contrasts beautifully with the silky filling. Try serving it chilled with a drizzle of dark chocolate sauce for an extra special treat.

Single Crust Blackberry Pie with Lemon Zest

Venturing into pie-making doesn’t have to be intimidating, especially when you’re working with a single crust. This blackberry pie with lemon zest is the perfect starting point—it’s bursting with juicy berries and bright citrus notes that’ll make your kitchen smell amazing. You’ll love how simple it comes together while still feeling totally impressive.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– ¼ cup ice water
– 4 cups fresh blackberries
– ¾ cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon zest
– 1 tablespoon lemon juice
– 1 egg, beaten
– 1 tablespoon coarse sugar

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a large bowl.
2. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
3. Gradually add ¼ cup ice water, mixing just until the dough comes together—be careful not to overwork it.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to prevent shrinking during baking.
5. While dough chills, toss 4 cups blackberries with ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon zest, and 1 tablespoon lemon juice in a separate bowl.
6. Let the berry mixture sit for 15 minutes to release natural juices and thicken slightly.
7. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
8. Roll the chilled dough into a 12-inch circle on a floured surface.
9. Carefully transfer the dough to a 9-inch pie dish, pressing gently into the bottom and sides.
10. Trim the edges, leaving a 1-inch overhang, then fold under and crimp decoratively.
11. Pour the blackberry filling into the crust, spreading it evenly.
12. Brush the crust edges with 1 beaten egg for a golden finish.
13. Sprinkle 1 tablespoon coarse sugar over the crust for added crunch.
14. Cut 4-5 slits in the center of the filling to allow steam to escape.
15. Bake at 375°F for 45-50 minutes, until the crust is golden and filling is bubbly.
16. Cool completely on a wire rack for 2 hours before slicing to set the filling. Buttery, flaky crust gives way to a jammy blackberry center that’s balanced by the zesty lemon kick. Serve it slightly warm with a scoop of vanilla ice cream, or enjoy it chilled for a firmer slice that holds its shape beautifully.

Sweet Potato Pie with Single Crust

Kind of craving something that tastes like a warm hug? You’ve come to the right place. This sweet potato pie is the ultimate comfort dessert, perfect for cozy nights or impressing guests without much fuss.

Ingredients

– 1 ½ cups mashed sweet potatoes
– ¾ cup granulated sugar
– ½ cup light brown sugar
– 2 large eggs
– ¾ cup evaporated milk
– ¼ cup unsalted butter, melted
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 single pie crust, unbaked

Instructions

1. Preheat your oven to 350°F.
2. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and light brown sugar.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Pour in the evaporated milk and melted butter, stirring until smooth.
6. Mix in the vanilla extract, cinnamon, nutmeg, and salt until fully incorporated.
7. Pour the filling into the prepared pie crust, spreading it evenly.
8. Bake for 55–65 minutes, or until the center is set and a knife inserted comes out clean.
9. Cool the pie completely on a wire rack for at least 2 hours before slicing.

So creamy and spiced just right, this pie practically melts in your mouth. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Single Crust Raspberry Pie with Vanilla Glaze

Kicking off pie season with this beauty is exactly what your autumn table needs. You get that sweet-tart raspberry filling bubbling through a buttery single crust, all topped with a glossy vanilla glaze that makes it look bakery-perfect. It’s the kind of dessert that feels fancy but comes together without any fuss.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter
• ¼ cup ice water
• 4 cups fresh raspberries
• ¾ cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ½ cups all-purpose flour and ½ cup cold, cubed unsalted butter in a bowl.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Add ¼ cup ice water, 1 tablespoon at a time, mixing just until the dough comes together.
5. Tip: Handle the dough minimally to keep the crust tender and flaky.
6. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
7. Roll the dough out on a floured surface to a 12-inch circle.
8. Transfer the crust to a 9-inch pie dish, pressing it gently into the bottom and sides.
9. Trim and crimp the edges decoratively.
10. In a separate bowl, mix 4 cups fresh raspberries, ¾ cup granulated sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice.
11. Tip: Toss the filling gently to avoid crushing the raspberries and keep their shape intact.
12. Spoon the raspberry filling evenly into the prepared crust.
13. Bake for 40–45 minutes, until the crust is golden and the filling is bubbly.
14. Tip: Place a baking sheet under the pie dish to catch any drips and prevent a messy oven.
15. Let the pie cool completely on a wire rack.
16. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
17. Drizzle the vanilla glaze over the cooled pie.

Velvety and vibrant, this pie balances the raspberries’ bright tang with a sweet, crackly glaze. The single crust stays wonderfully crisp against the juicy filling—perfect with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it slightly warm to let the flavors melt together, or chill it for a firmer, refreshing slice.

French Silk Pie with Single Crust

Zesty and decadent, this French silk pie is the dessert dreams are made of. You’ll love how the silky chocolate filling contrasts with that crisp single crust. It’s easier than you think to create this restaurant-quality treat at home.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 3 tablespoons ice water
– 1 cup heavy cream
– 8 ounces semisweet chocolate, chopped
– 3/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a large bowl.
3. Cut 1/2 cup cold, cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add 3 tablespoons ice water, 1 tablespoon at a time, mixing just until the dough comes together.
5. Press the dough evenly into a 9-inch pie plate, making sure to press firmly against the bottom and sides.
6. Prick the bottom of the crust all over with a fork to prevent bubbling.
7. Bake at 375°F for 15-18 minutes until golden brown.
8. Cool the crust completely on a wire rack.
9. Melt 8 ounces chopped semisweet chocolate in a double boiler over simmering water, stirring constantly until smooth.
10. Remove the melted chocolate from heat and let cool to room temperature.
11. Beat 3/4 cup softened butter and 3/4 cup granulated sugar in a stand mixer on medium-high speed for 5 minutes until light and fluffy.
12. Add the cooled melted chocolate to the butter mixture and beat until fully combined.
13. Add 3 eggs, one at a time, beating for 2 minutes after each addition to ensure proper emulsification.
14. Mix in 1 teaspoon vanilla extract until just incorporated.
15. Pour the chocolate filling into the cooled crust and smooth the top with an offset spatula.
16. Refrigerate the pie for at least 4 hours until completely set.
17. Whip 1 cup heavy cream to stiff peaks just before serving.
18. Top the chilled pie with whipped cream using a piping bag or spoon.

Flawlessly smooth and rich, this pie delivers an intense chocolate experience that melts on your tongue. The single crust provides the perfect textural contrast to the velvety filling. For an extra special touch, garnish with chocolate shavings or fresh berries to cut through the richness.

Single Crust Pear Pie with Cardamom

Unexpectedly simple yet incredibly elegant, this single crust pear pie with cardamom is your new go-to fall dessert. You get all the cozy vibes of traditional pie without the fuss of a double crust. Just imagine tender pears spiced with warm cardamom nestled in a buttery, flaky crust—pure comfort in every bite.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 5 large ripe pears, peeled and sliced
– ¾ cup granulated sugar
– 1 tsp ground cardamom
– 2 tbsp cornstarch
– 1 tbsp lemon juice
– 1 egg, beaten
– 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ½ cups all-purpose flour and ½ cup cold, cubed unsalted butter in a bowl.
3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
4. Add 3 tablespoons of ice water and mix just until the dough comes together.
5. Tip: Handle the dough as little as possible to keep the crust flaky.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. In a separate bowl, toss 5 peeled and sliced pears with ¾ cup granulated sugar, 1 teaspoon ground cardamom, 2 tablespoons cornstarch, and 1 tablespoon lemon juice.
8. Roll out the chilled dough on a floured surface to a 12-inch circle.
9. Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
10. Tip: Let the edges hang over the dish—you’ll fold them later for a rustic look.
11. Pour the pear filling into the crust, spreading it evenly.
12. Fold the overhanging crust edges inward over the filling, pleating as you go.
13. Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar.
14. Tip: The egg wash gives the crust a golden, glossy finish.
15. Bake at 375°F for 45–50 minutes, until the crust is golden and the filling is bubbly.
16. Cool the pie on a wire rack for at least 2 hours before slicing.
17. Serve warm or at room temperature.

So buttery and fragrant, this pie balances the pears’ natural sweetness with cardamom’s subtle warmth. The single crust lets the filling shine while staying crisp. Slice it alongside vanilla ice cream for a cozy treat, or enjoy a wedge with your morning coffee—it’s that versatile.

Maple Walnut Pie with Single Crust

Very few things say “autumn” quite like the warm, cozy aroma of maple and toasted walnuts baking together. You’re going to love how this pie fills your kitchen with that incredible scent. It’s the perfect dessert for when you want something special but not overly complicated.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 3-4 tablespoons ice water
– 1 cup pure maple syrup
– 3 large eggs
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups walnut halves

Instructions

1. Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
2. Cut in 1/2 cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
3. Sprinkle 3-4 tablespoons ice water over flour mixture, 1 tablespoon at a time, mixing with a fork until dough just comes together.
4. Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F.
6. Roll chilled dough out on a floured surface to fit a 9-inch pie plate.
7. Transfer dough to pie plate, trim edges, and crimp as desired.
8. Line crust with parchment paper and fill with pie weights or dried beans.
9. Blind bake the crust for 15 minutes at 375°F.
10. Remove parchment and weights, then bake crust for 5 more minutes until lightly golden.
11. Whisk together 1 cup maple syrup, 3 eggs, 1/2 cup brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt in a large bowl until smooth.
12. Stir 2 cups walnut halves into the filling mixture.
13. Pour walnut filling into the pre-baked pie crust.
14. Bake at 375°F for 35-40 minutes until filling is set and slightly puffed.
15. Cool pie completely on a wire rack for at least 2 hours before slicing. For the flakiest crust, make sure your butter stays cold throughout the mixing process. Toasting your walnuts first will deepen their flavor – just spread them on a baking sheet and toast at 350°F for 8 minutes. Don’t skip the blind baking step – it prevents a soggy bottom crust. Finally, this pie needs that full cooling time to set properly, so resist cutting into it while warm. Fresh from the oven, this pie delivers a perfect contrast between the crisp, buttery crust and the rich, nutty filling. The maple flavor really shines through without being overly sweet. For an extra treat, serve it warm with a scoop of vanilla ice cream that melts into all those walnut crevices.

Summary

Perfect for any gathering, these single-crust pies offer simplicity and flavor in every slice. We hope you find inspiration to bake one (or several!) of these delightful recipes. Don’t forget to leave a comment sharing your favorite, and pin this roundup on Pinterest to save for your next baking adventure. Happy pie-making!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.