What this site is
This site collects recipes for pies and baked goods, both classic and reimagined, with a focus on technique, precision, and the stories behind the dishes. It is for anyone who bakes for love, tradition, or the quiet joy of a well-made crust.
We do not publish recipes that rely on obscure ingredients, require industrial equipment, or demand more than two hours of active work. Every recipe is tested at least three times before it appears here.
| What you will find here | What you will not |
|---|---|
| Hand-tested pie recipes | Recipes requiring rare ingredients |
| Step-by-step techniques for beginners | Desserts with more than 10 ingredients |
| Modern twists on traditional pies | Dishes needing a food processor |
| Troubleshooting common baking mistakes | Recipes with no crust |
Meet the cook
Camille Marchetti is the founder and editor—she writes, tests, and photographs every recipe here.
A day in the kitchen
- 15:40 a.m.
I’m already at the counter, measuring flour for a new galette recipe. The kitchen light is too bright, and I’ve forgotten to adjust the thermostat, so the oven hums like a jet engine. The first batch of dough cracks before it even hits the pan.
- 28:15 a.m.
The school run is over, and I’m left with a half-finished pie crust and a sticky countertop. The dog has licked the rolling pin clean. I wipe it down with a towel and start again, but the butter is too soft, and the dough sticks to the floured surface.
- 312:45 p.m.
Lunch is a sandwich and a cup of tea, eaten at the table while I scroll through old family photos for inspiration. The pie in the oven smells like burnt sugar, and I realize I’ve left the filling too close to the edge. The crust puffs up unevenly, but I salvage what I can.
- 43:00 p.m.
I’m testing a new spiced apple filling, and the kitchen is a mess of peels and sticky syrup. The blender sputters, then dies. I finish by hand, but the texture is grainy. Still, I take notes—this is how you learn.
- 5The hour before dinner
I’m cleaning up, but the counter is still littered with measuring cups and a half-empty jar of cinnamon. The pie from earlier sits on the table, looking lopsided. I take a photo anyway—flaws and all—and send it to a friend who asked for the recipe.
I keep a handwritten notebook of every failed attempt. It’s dog-eared and smudged with flour, but it’s the only thing I’d save if the house burned down.
The rules we hold ourselves to
These are the lines we won’t cross—not even for speed.
No shortcuts. If a recipe doesn’t hold up in three separate batches—different ovens, different humidity, different hands—it doesn’t get published. Patience is the only spice we won’t skimp on.
No vague instructions like ‘bake until golden.’ If a recipe says ‘350°F for 45 minutes,’ it means exactly that—and we’ll tell you how to tell when it’s done. Clarity first, always.
This site is for real kitchens, not staged photos. If a recipe only works with a specific brand of butter or a perfectly calibrated oven, it’s not for here. Imperfection is part of the process—and the best pies often have a few scars.
What we still get wrong
We still struggle with photographing pies in natural light—every shot ends up either too bright or too shadowy. We’re testing a new setup with diffusers, but it’s slow work.
Our archive is growing, but searching for older recipes is still clunky. We’re mapping out a better system, but for now, the best way to find what you need is to browse by category.
How to reach us
We love hearing about the pies you’ve made—or the disasters you’ve salvaged. Share your stories or ask questions on the contact page. (Yes, even the messy ones.)
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.