The 21 Best Pie Shops in LA
Get those holiday orders in, stat.
Forget the turkey and mashed potatoes. No matter how you slice it, pie is arguably the best part of any Thanksgiving dinner. Just in time for the holidays, we’ve done the homework for you and sampled some of LA’s very best—hitting up classic diners, artisanal bakeries, and even social media purveyors who, thanks to COVID-19, have turned to Instagram to sling their scrumptious slices of heaven. From seasonal favorites to meringue-crowned custards and fruit-laden crusts, we’ve sourced 21 crave-worthy pies to suit every palate, but it’s on you to decide whether you’re picking one up to share on Turkey Day or keeping it all to yourself. Either way, place your orders ASAP—because when it comes to pie, LA doesn’t mess around.
Dear Bella Creamery
The dish: Vegan ube ice cream pie
Founded by Taiwanese-Americans Alice Cherng and Belinda Wei, Dear Bella is a plant-based ice cream shop that churns out some of the most superior scoops in the city. After tinkering with recipes for years, the friends developed an extraordinary vegan base with a creamy consistency that mimics dairy-based ice cream. Everything in their shop is made from scratch using 100% whole, natural ingredients (think: fresh produce or house-made, gluten-free cookies) without artificial colors, sweeteners, preservatives, and hydrogenated oils. This Thanksgiving, enjoy their ice cream in pie form—a collaboration with chef Ted Lai of Plant Alchemy. A take on classic sweet potato casserole, Dear Bella’s ube ice cream is crafted with butter-roasted purple yams, torched marshmallows, and candied pecans, then poured into a buttery pecan crust. (Talk about winning Friendsgiving!) Even better, a portion of sales from both the ube ice cream and pie go towards Asian Americans Advancing Justice.
How to order: Order online between November 12-21 for pickup from November 15-24. Orders must be placed at least three days in advance.
Strings Of Life (S.O.L.)
The dish: Fairy bread cream pie
Melbourne-inspired, all-day cafe Strings of Life is turning into a festive pie shop this holiday season—helmed by executive pastry chef Jaci Koludrovic. Her Instagram-worthy fairy bread cream pie is inspired by the popular kids’ birthday treat in Australia, which usually consists of soft white bread smothered in butter or margarine and covered in sprinkles. Koludrovic’s gluten- and dairy-free version is a sublime structure of moist coconut cake, coconut mousse, raspberry jam, and brightly colored sprinkles—which both kids and adults alike will line up for.
How to order: To place an order, call 424-313-8136 by November 19 for pickup until 2 pm on Thanksgiving Day.
Baking With Ish
The dish: Sapin-sapin pie
When the pandemic started, pastry chef Ishnoelle Richardson launched his home baking business, making treats that are often a twist on traditional Filipino desserts from his background. This Thanksgiving, he’s releasing a one-of-a-kind pie based on sapin-sapin, a steamed Filipino dish known for its bright layers—though his rendition swirls the colors and flavors (purple ube, yellow jackfruit, and white coconut) together. The deliciously chewy texture of the pie’s glutinous rice flour filling is balanced by the crunch of toasted coconut crumbs on top called latik, which are crispy curds that form when coconut milk is simmered and reduced until golden brown. The coconut theme is echoed in a brown butter graham crust—the perfect way to punctuate this superb bite of pie. If coconut’s not your thing, Richardson’s also got you covered with pumpkin, apple pumpkin, and banana honey for the holidays.
How to order: Order online by November 14 for pickup.
The dish: Apple crumble pie
Sweet Laurel is the go-to for dessert lovers with dietary restrictions, but it’s also great for dessert lovers period. That’s because this Pacific Palisades shop makes exquisite paleo, grain-free, dairy-free, and refined-sugar-free baked goods that happen to taste incredible too (as in, you won’t miss any of the aforementioned components, which are swapped for organic whole ingredients instead). For Thanksgiving, Sweet Laurel is launching a limited-edition dessert available only in November, upgrading its classic apple pie by baking Purely Elizabeth’s apple walnut granola (grain-free, of course!) into the crust and crumble for a nutty texture and extraordinary flavor. Like its other tasty treats, this creation checks off all the boxes: vegan, paleo, grain-free, gluten-free, dairy-free, refined-sugar-free, and most importantly, out-of-this-world delicious.
How to order: Order online for local pickup or nationwide shipping.
Sweet Rose Creamery
The dish: Apple ice cream pie
You heard it here first: This is definitely the year of the ice cream pie. For those who prefer frozen desserts over baked pastries, Sweet Rose Creamery has you covered with its festive apple ice cream pie. A celebration of seasonal, local produce, the pie’s made completely from scratch with See Canyon’s orchard-fresh fruit. A graham cracker cookie crust is filled with apple pie ice cream, apple pie filling, and a caramel swirl before it’s crowned with a very generous oat crumble, and even more caramel sauce.
How to order: Order via Tock or call 310-260-2663 by November 15 for pickup from November 22-24. A limited number of pies will be available on a first-come, first-serve basis at both locations from November 19-24.
27th Street Bakery
The dish: Sweet potato pie
This Downtown LA bake shop has been churning out fresh, homemade pies since 1956 and has been owned by the same family for three generations. Now it’s led by Olympic Gold Medalist and former head coach of the U.S. Olympic women's track and field team, Jeanette Bolden-Pickens, her husband Al, and her sister Denise, who use the same recipes passed down from their grandfather. The bakery holds the title of the largest sweet potato pie manufacturer on the West Coast, and you’ll quickly see why upon sinking your teeth into a supple and savory slice. In addition to the famous sweet potato pie (which is also offered sugar-free), the pecan pie, sweet potato pecan pie, 7-Up cake, and peach cobbler (which is available in a single serving cup) are also worthwhile desserts.
How to order: Walk in, place an order by phone at 323-233-3469, or order online to have your pies shipped. Fresh orders are shipped out on Mondays, Tuesdays, and Wednesdays. Orders placed after 3PM on Wednesdays will be shipped the following Monday.
Southern Girl Desserts
The dish: Chocolate chess pie
Founded in 2007 by Catarah Coleman and Shoneji Robison, who draw from family recipes to create a specifically Southern-inspired bake shop with hospitality to match, you might recognize the pair from Food Network’s Cupcake Wars, where they took home the grand prize. The menu spans cupcakes, pound and bundt cakes, cookies, “pudding and thangs,” plus pies and custom desserts, but their chocolate chess pie—a Southern staple that gets even sweeter and more decadent the longer it sits out (preferably in an unrefrigerated “chest,” hence the name)—is the perfect option for the holidays, with a mousse-like filling and a crumbly buttery crust. The sweet potato bread pudding with sweet potato puree and a sprinkling of pecans on a flaky, crunchy crust is another can’t-miss Southern classic.
How to order: Order Thanksgiving pies and other desserts from either location online. All whole pies and miniature pies require a minimum of 48-hour notice and must be ordered by 2 pm at least two days before pickup.
The dish: Fruit pie
The epic pies at Chainsaw are masterminded by Karla Subero Pittol, the former pastry chef at Here’s Looking at You—where we heard some diners visited solely for her bar pies. With no startup cash, Pittol turned her garage into a full-fledged bar/restaurant concept a few years ago—and Chainsaw’s baked goods have since achieved near-mythical fame. Her fruit pie changes based on what’s in season, but you can always count on it being loaded with sun-sweet farmers market produce that she’s harnessed to reach its full flavor potential. One week it’s nectarine and strawberry; the next it’s apple date in a double crust gilded with crunchy, coarse sugar. Premium ingredients are key to Pittol’s perfect pies. Her dough, which won Best Crust at KCRW’s annual Pie Contest, is made with top-grade butter—like Kerrygold (which she says yields the crispiest texture), Clover, or Strauss. And she scours only the best for her fillings too—such as succulent DaVall dates to counter the fruit’s mid-to-high acidity, guaranteeing each pie has the ideal ratio of sweet versus tart. True to Pittol’s M.O., her homemade whipped cream is far from an afterthought; served on the side, this delightful dollop melds heavy cream, Strauss yogurt, brown sugar, and Salvadoran crema for a little tang and a lot of body.
How to order: Check the site or Instagram for information on how to pre-order.
The dish: Carolina classic cherry pie
Lawyer-turned-piemaker Brianna Abrams grew up in Winston-Salem, North Carolina, where all the women in her family—including her great-grandmother, grandmother, mother, and sister—baked together for every occasion. When she moved to Los Angeles and took in the abundance of fresh fruit at local farmers markets, Abrams was inspired enough to ditch the courthouse and start churning out her now-famous crusts. Named after the Carolina Classic Fair, her cherry pie is nothing like the saccharine, jelly-like concoctions out there. Instead, this lightly sweetened culinary masterpiece is filled with fresh, juicy, whole dark cherries in a flaky double crust that makes it one of Abrams’s favorites. Want to pretend you put a little more effort into the dessert spread? Winston just released bake-from-home pies, which arrive raw, unbaked, and fully egg-washed and sugar-dusted—so all you have to do is pop ‘em in the oven.
How to order: Order on their website or in-person for takeout; delivery via UberEats and other apps.
Fat + Flour
The dish: Caramel pumpkin pie
Helmed by Nicole Rucker, a former pastry chef at the Gjelina Group, Fat + Flour doesn’t have an overwhelming menu. Instead, Rucker executes a handful of flavors exceptionally well from her tiny pie shop tucked inside Grand Central Market, including her special take on pumpkin pie. Each batch of her filling—roasted gourds blended with ginger, cinnamon, and nutmeg—contains a huge pot of house-made dark caramel, resulting in a simple yet sensational pie with stunningly complex notes. Add all that to a butter-laced crust and you’ve got yourself a keeper.
How to order: Check the site or Instagram for information on how to pre-order.
House of Pies
The dish: Strawberry cream pie
Housed in a distinctive, cottage-style building, this family-owned and operated Los Feliz icon has been turning out pies and brewing coffees since 1969. In California, it’s the sole survivor of the original wide-ranging House of Pies franchise (created by IHOP founder Al Lapin Jr. and all but wiped out by the ‘80s). Their recipe for success hasn’t changed much: stellar customer service and a reasonably priced menu chock-full of diner-style offerings like burgers, pancakes, and sammies. But the fresh-baked pies are by far the main attraction. Their seasonal strawberry cream is a sumptuous medley of vanilla custard and whipped cream balanced by a generous serving of juicy, glazed strawberries. And where other strawberry cream pies run the risk of being gloopy and overly saccharine, this heavenly version tastes (and looks) like a lightly sweetened cloud that’s easily polished off within days.
How to order: In-person takeout.
Know Reality Pie
The dish: Hot buttered rum pie
You can’t go wrong with any of Know Reality’s concoctions—after all, this tiny Eagle Rock storefront, which once operated a pie truck, has won scads of ribbons from the KCRW Pie Contest. Here, you’ll find the city’s most inventive flavors, from winter berry cabernet to espresso bourbon butterscotch pecan (both of which are KCRW award-winners). But their hot buttered rum—which we imagine tastes like Harry Potter’s butterbeer in pie form—is the victor. Developed with a top-secret butter rum syrup that’s steeped with nutmeg, ginger, and cinnamon spices (and obviously, a fair amount of rum), it’s smothered in eggnog whipped cream and chocolate curls. Each decadent bite tastes exactly like a holiday pie should: cozy, comforting, and just a little bit boozy.
How to order: Thanksgiving pre-orders are sold out, but a limited number of pies will be available in-store prior to the holiday. Christmas pre-orders are open online.
The dish: Winter Luxury pumpkin pie
You could dig into a regular ol’ pumpkin pie at Thanksgiving dinner this year. Or you could feast on Valerie Gordon’s—which is made using Winter Luxury pumpkins, a special variety that, when roasted, boasts a deep underbelly of caramel flavor. Valerie, a chocolatier who’s developed artisanal truffles and other confectionery treats at her namesake shop since 2004, roasts and purees the gourds before adding her proprietary blend of winter spices. Poured into a pâte brisée crust—the French-style version of a classic, all-butter pastry crust—the nuanced pumpkin filling is garnished with pillowy whipped cream and freshly ground nutmeg for a highly sophisticated take on a timeless Thanksgiving treat.
How to order: Order online for pickup on November 23 and 24 or call 213-739-8149 to inquire about delivery.
Sari Sari Store LA
The dish: Buko pie
Considered the specialty of a town in the Philippines called Los Baños, where tourists often leave with a pie in hand, Sari Sari’s version is thankfully available much closer to home. Located in Grand Central Market, James Beard-nominated Chef Margarita Manzke has created her own beloved take, skipping the traditional top crust for a crispy streusel that lends tastebud-titillating texture to this traditional Filipino dessert. Beneath the rich crumble, you’ll find chunks of tender, young coconut (buko in Tagalog) layered in smooth pastry cream and coconut jam for a pie that hits just the right notes of sweetness.
How to order: Email an order form to firstname.lastname@example.org with at least 48-hour advance notice.
Republic of Pie
The dish: Lemon meringue
This cozy, homey, rustic coffee shop in the NoHo Arts District is the sort of place where you dream about writing an award-winning script or the next Great American Novel—fueled by a cup of good coffee and a slice of heaven. All of their butter-crust pies are made by hand in small batches to ensure quality, so you can’t go wrong with any flavor. But there’s nothing like their old-fashioned lemon meringue—with its cool, custardy filling and sweet-and-tangy balance—to inspire your creativity (and satisfy your cravings). Its bright citrus zing lends optimal acidity to an ultra-smooth, creamy curd that you’ll find yourself spooning into your mouth until the plate’s left with only crumbs.
How to order: Order online for pickup.
The Apple Pan
The dish: Pecan pie
The Apple Pan turns out pies as classic, familiar, and unpretentious as the legendary Los Angeles institution itself. While there’s nothing quite like digging into a slice at their crowded U-shaped counter on Pico, their pies taste just as good at home. And while “apple” is part of their namesake, we go for the rich, gooey, baked-fresh-daily pecan here—which is made using an original family recipe that Ellen Baker (who founded the diner along with her husband Allan in 1947) brought with her from Nebraska. Her recipe dates back to 1909, but over a century later, the kitchen’s still making the pecan pie in the exact same way, placing every single nut by hand to create a delicate pattern on top.
How to order: Order online by November 21 for pickup on November 23 and 24. Pre-order quantities are limited.
The dish: Chocolate chicory mousse pie
When former Sqirl pastry chef Sasha Piligian started posting photos of her baked goods on Instagram, she was inundated with DMs asking to buy them. Now she’s a key player in LA’s exploding cottage industry of pop-up bakers, hawking heart-stoppingly beautiful cakes laden with fruit curd and pastry boxes filled with strawberry lemon verbena buns or chocolate sesame shortbread. This Thanksgiving, she’s dropping three pies—including a chocolate chicory mousse creation in a gluten-free salty vanilla meringue crust, made by piping homemade Swiss meringue into a pie shell, baking it low and slow, and brushing it with melted chocolate. Topped with tangy labne whip and flaky salt, Piligian’s airy, silky-smooth mousse is married to the delicate chew of her crust, resulting in an absolutely heavenly bite. Not into chocolate? She’s also selling apple pie with amaranth crumble and key lime custard in a sorghum graham cracker crust.
How to order: Order online by November 19 for pickup on November 24.
The Pie Hole
The dish: Earl grey tea pie
This gourmet pie shop, which makes both sweet and savory slices to equal acclaim, started off in Los Angeles and has since grown to six locations in Southern California and three international outposts. All of its flavors—like salted caramel pecan and pumpkin—have been fine-tuned to perfection, but none showcases the restaurant’s fun, experimental approach quite like the earl grey tea. This deliciously decadent pie consists of several layers—butter crust, chocolate ganache, creamy white chocolate mousse infused with earl grey, fresh whipped cream, and a sprinkling of salted pistachios to add crunch to this otherwise smooth, supple dessert. It tastes exactly like drinking a hot cup of classic earl grey on a cold fall day—except far, far better.
How to order: Order on ChowNow for local delivery or pickup. Select pies and pie kits available for nationwide shipping on Goldbelly before November 19.
The dish: Green apple pie
Since first opening in 1938, Du-par’s at The Original Farmers Market has enjoyed a well-earned reputation for the city’s best pies. But there’s something about their crowd-pleasing, classic apple pie, which sports an impressive towering canopy that evokes warm, fuzzy childhood memories of mom baking in the kitchen (even if your mom never baked in the kitchen). Like the rest of their baked goods, it’s made from scratch using premium ingredients—starting with sweet-yet-tart Granny Smith apples. The fruit is hand-peeled and piled high into crispy, buttery dough, covered in a sky-high dome, topped off with brown sugar and cinnamon, and baked until the apple slices are perfectly al dente. Pro-tip: Serve each mouthwatering slice warm with vanilla ice cream.
How to order: Order online or call 323-933-8446 by November 21; pickup or delivery via ChowNow.
McConnell's Fine Ice Creams
The dish: Pumpkin ice cream pie
Santa Barbara-based scoop shop McConnell’s limited-edition pie is back by popular demand—featuring its signature pumpkin ice cream loaded into a scrumptious brown butter crust, drizzled with salted caramel sauce, and studded with sweet pecan pralines. The star of this 11-inch pie is the creamery’s seasonal flavor—a puree of roasted pumpkin accented with cinnamon, ginger, cloves, and allspice, then stirred into California Central Coast grass-fed milk and cream. With deep molasses undertones and a velvety mouthfeel, this cold, creamy pie is just the antidote you need after a heavy turkey dinner.
How to order: Order online for pickup at your local scoop shop on November 23 and 24.
The dish: Key lime pie
This burger joint only slings a few, curated items, but it does every single thing on its menu well—including a magnificent key lime pie (the vote’s split between that and their equally good banana cream). A secret family recipe of Lysa Heslov, a filmmaker and philanthropist who’s a longtime friend of HiHo co-founder Jerry Greenberg, it’s made from scratch using old-fashioned techniques. The beauty of this slice lies in its utter simplicity. No elaborate toppings, no novel gimmicks—just satiny-smooth whipped cream and slightly tart pudding plunked into a salty-sweet-crumbly graham cracker crust. Plus, its zesty sweetness is airy and light enough to make it the perfect footnote to HiHo’s Wagyu beef burger.
How to order: Submit a whole pie request form by noon the day prior to pickup.