The best pies in Sydney to try right now

What to order: Wagyu and mushroom pie
The sweet treats get a lot of the glory at Lode, and rightly so (hi, grid-worthy blueberry tart!). But truthfully we’ve got love-heart eyes for its savoury creations, and in particular, the Wagyu and mushroom pie. The crust is flaky and buttery yet structurally sound, and the filling is full of delicious, umami flavour, chunks of meat and caramelised onion. This is one pie that you’re sure to be thinking about long after you’ve eaten every last crumb – trust us.

What to order: Beef brisket, red wine and mushroom pie
One of the longest standing offerings on the best Sydney pie line-up is Bourke Street Bakery’s rich and earthy beef brisket with red wine and mushroom. You can taste each of the individual components, the pastry lid is crisp and flaky and you can get pies here year round so if your love for savoury pastries transcends seasons, this is for you. More info.

What to order: Slow-cooked beef pie
You'll find this little bakery on the corner of Chalmers Street, and we recommend that you do. French-born owner-operator Michel Akolbi has been welcoming Redfern locals to his bakery since 2014, and they keep returning for the fresh sourdough loaves, seasonal Danishes topped with sweet and juicy fruit, and a top selection of savoury options, including killer pies. Hot tip: order yours to grab-and-go and take it to the park to enjoy in the sunshine.

What to order: Signature beef pie
Glenorie Bakery has won every bakery award under the sun – and for good reason. Founded in 1992 and located a 45-minute drive from the Sydney CBD, this family-owned charmer specialises in delicious, home-style baked foods. If it’s your first time, go for their gold-star signature beef pie. There’s also a slow-cooked beef brisket, cheese and bacon, vegan, and curry pies available too. More info.

What to order: Chicken, leek, and tarragon pie
Since it was established in 2011, Flour and Stone has become a Sydney institution with queues out the door. Owner Nadine Ingram, with her community-driven, small-batch approach, has taken the most deceptively simple baked goods and raised them to cult-like status, thanks to an unwavering commitment to precision, quality, and flavour. Her chicken, leek, and tarragon number is everything you want in a pie: full of flavour, comforting, with flaky, bronzed pastry.

What to order: Chicken harissa pie
Originally based in Darlinghurst and now spread throughout Sydney, the Grumpy Baker is a must-try for bread and pie lovers. The chicken harissa may not have a huge amount of structural integrity, but the flavour, piping-hot filling, touch of spice and bronzed pasty are first class. The best bit? You sure as heck one be grumpy after one of these.

What to order: beefy bolognese pie
Bronte-based Nonna Tina's took home a gold medal in 2023 for their beefy bolognese pie from the Baking Association of Australia, meaning it's the best in the country. It's made with a Napoletana sauce, grass-fed beef, onion, mozzarella, parmesan, and love from Nonna. You’ll have to order this bad boy online though, or ask the boss nicely to shout the team lunch one day.

What to order: Japanese curry pie
Most people at Black Star Pastry are queuing for the sweets, but what’s in the pie warmer is worth your attention. The pastry is excellent here, as you’d expect, but what really sets these pies apart from the pack is the condiments. Your Japanese curry chicken pie is a comforting, gently spiced hot pocket, but it’s the Kewpie mayo and pickled ginger that comes with it that scores the bonus points. Same for the mint sauce accompanying the outrageously rich lamb pie.

What to order: Warrigal greens and ricotta pie
If we had to spend the rest of our lives at A.P. Bakery atop Surry Hills' Paramount House Hotel, we wouldn't mind it. That's how delicious everything is, from the ham and gruyere croissant to the ripping brekky plate and on-point pastries. And the Warrigal greens and ricotta pie is all killer, no filler.

What to order: Chicken, leek and mushroom pie
Berkelo has been providing the good people of the Northern Beaches with delicious fresh loaves of sourdough as well as cracking baked goods for close to a decade. The chicken, leek and mushroom pie is one of our faves. The pie features free-range chicken and a creamy filling which has a lovely sweetness thanks to the leeks. A hint of Dijon mustard adds some sharpness, and honestly, it doesn't last long before it's gobbled up.

What to order: Chunky steak pie
They proudly display their litany of awards on the wall of this devoted pie bakery on the Northern Beaches, and there are a lot of options for your pie-loving pals. Maybe you like the simplicity of a chicken in a mild, creamy white sauce. But for stronger flavours the butter chicken is the pie equivalent of a tikka roll. Prefer beef? They put a slice of fresh tomato between the mince filling and the potato top, almost like saucing it from the inside.

What to order: Chicken and leek pie
What started as a pie cart for ferry commuters on the Ferry has expanded into a dedicated gourmet pie business with stalls at food-centric weekend markets across the city. The classic mince is a rich and savoury flavour bomb, but for us the chicken pie, filled with buttery soft leeks and anointed with just a whisper of mustard heat is the star player. Don’t eat meat? Try the cheese and onion with white pepper, nutmeg and panko crumbs. You can get your hands on them direct, at Carriageworks Farmers Markets, or from Vic’s Meat online.

What to order: Beef and burgundy pie
Unless you use to work in the airline industry, or its affiliates, you might not know about Patchett’s Pies, a pastry shop tucked in near the domestic airport with a little covered outdoor courtyard if you like your pies al fresco. But don’t let its quasi-industrial locale fool you, their beef and burgundy pie could hold its own, flavour wise, with anything in the city. You can taste the red wine and the mushrooms are still bouncy and juicy. Julia Child would not be upset by this pie. More info.

What to order: Chicken pie
This Northern Beaches bakery is all about championing the ingredients in their rustic baked goods. They use real butter in their puff pastry and meat from local butchers in their chicken pies. They’re popular, so get in quick for an early lunch, or better yet shake of the icy chill after a dip at Freshwater beach and embrace the joys of a breakfast pie – they come out of the oven from as early as 7am.

What to order: Cauliflower and cheese pie
The canele justify the trip to this tiny traditional bakery in Dulwich Hill, but eponymous French-trained baker Keiran McKay is filling the compact pie warmer with three daily offerings. Get in early for the cauliflower and cheese (there are fewer of the vegetarian pies than their meaty counterparts), but if the curry chicken is available, embrace the fragrant tingle of that classic curry flavour reminiscent of childhood dinners like curried sausages or Coronation chicken.

What to order: Ratatouille pie
This popular little bake shop for takeaway lunches does a classic run of pies, including lamb, beef and chicken, but if you’re eating a bit less meat these days, your faith will not be betrayed by the ratatouille pie here. The crisp top and thick base encase a soft, slow cooked melange of eggplant, tomato, and capsicum, which is comforting in both a digestive and karmic sense. More info.