18 Delicious Picnic Pie Recipes Easy to Make

There’s something magical about packing a picnic pie—whether it’s a sunny day in the park or a cozy evening at home, these handheld delights are the perfect blend of convenience and comfort. From flaky, buttery crusts to hearty, flavorful fillings, our roundup of 18 Delicious Picnic Pie Recipes Easy to Make is sure to inspire your next culinary adventure. Let’s dive into these irresistible creations that promise to be the star of any meal!

Classic Chicken and Mushroom Picnic Pie

Nothing says picnic quite like a hearty chicken and mushroom pie, with its flaky crust and creamy filling that’s packed with flavor.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound chicken breast, diced
• 8 ounces mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 400°F. In a large bowl, mix 2 cups flour and 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft, about 5 minutes. Add chicken, mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Cook until chicken is no longer pink, about 10 minutes.
3. Sprinkle 1/4 cup flour over the mixture, stirring to coat. Gradually add chicken broth and heavy cream, stirring until thickened. Remove from heat.
4. Roll out half the dough to fit a 9-inch pie plate. Fill with chicken mixture. Roll out remaining dough for the top crust; seal edges and cut slits in the top. Bake for 25 minutes until golden.

The secret to this pie’s irresistible appeal lies in the creamy filling, perfectly balanced with the crisp, buttery crust—ideal for slicing and sharing outdoors.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Vegetarian Spinach and Feta Picnic Pie

This Vegetarian Spinach and Feta Picnic Pie is a crowd-pleaser, perfect for outdoor gatherings with its flaky crust and savory filling.

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 10 oz fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup chopped fresh dill
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Lightly grease a 9-inch pie dish with olive oil.
2. Roll out one sheet of puff pastry to fit the pie dish, allowing excess to hang over the edges. Press into the dish.
3. In a large bowl, mix spinach, feta, ricotta, eggs, dill, salt, and pepper until well combined. Spread evenly over the pastry.
4. Roll out the second sheet of puff pastry to cover the pie. Trim excess, then crimp edges to seal. Cut a few slits on top for steam to escape.
5. Bake for 25 minutes until the crust is golden and puffed. Let cool for 10 minutes before slicing.

The combination of creamy feta and ricotta with fresh spinach and dill creates a refreshing flavor that’s encased in a beautifully golden, flaky crust.

Tip: Serve at room temperature for the best picnic experience, making it easy to transport and enjoy outdoors.

Beef and Guinness Picnic Pie

Nothing says comfort like a hearty Beef and Guinness Picnic Pie, perfect for sharing at your next outdoor gathering or cozy family dinner.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 cup Guinness beer
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Increase heat to medium-high, add beef cubes, and brown on all sides, about 5 minutes. Pour in Guinness and beef stock, stirring to deglaze the pan.
3. Stir in tomato paste, salt, pepper, and thyme. Reduce heat to low and simmer, uncovered, for 45 minutes until the beef is tender and the sauce has thickened.
4. Transfer the beef mixture to a pie dish. Cover with puff pastry, trimming any excess. Brush the pastry with beaten egg.
5. Bake for 25 minutes until the pastry is puffed and golden. Let stand for 5 minutes before serving.

The rich, malty depth of Guinness transforms the beef into a melt-in-your-mouth filling, encased in a flaky, buttery crust that’s irresistibly golden.

Tip: For an extra glossy finish, brush the pastry with a second coat of beaten egg halfway through baking.

Sweet Potato and Chickpea Picnic Pie

This Sweet Potato and Chickpea Picnic Pie is a hearty, flavorful dish that’s perfect for sharing at your next outdoor gathering. Packed with wholesome ingredients and vibrant spices, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato with 1 tbsp olive oil, then spread on a baking sheet. Roast for 20 minutes until tender.
2. In a skillet over medium heat, sauté the onion and garlic until soft, about 5 minutes. Add the chickpeas, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
3. Roll out the puff pastry on a floured surface to fit your pie dish. Press the pastry into the dish, then layer the roasted sweet potato and chickpea mixture inside.
4. Fold the edges of the pastry over the filling, brush with the beaten egg, and bake for 25 minutes until the pastry is golden and puffed.

The combination of creamy sweet potato and spiced chickpeas wrapped in flaky pastry creates a satisfying texture contrast that’s sure to impress. It’s a versatile dish that’s equally at home on a picnic blanket or your dinner table.

Tip: For an extra flavor boost, sprinkle some feta cheese over the filling before baking.

Smoked Salmon and Dill Picnic Pie

This Smoked Salmon and Dill Picnic Pie is a showstopper that’s surprisingly simple to make, perfect for your next outdoor gathering or a fancy brunch at home.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz smoked salmon, chopped
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch pie dish, leaving some overhang for the edges.
2. In a bowl, mix together the cream cheese, sour cream, fresh dill, lemon zest, salt, and black pepper until smooth.
3. Spread the cream cheese mixture evenly over the bottom of the puff pastry. Scatter the chopped smoked salmon on top.
4. Fold the overhanging pastry edges over the filling, pleating as you go to create a rustic look. Brush the pastry with the beaten egg.
5. Bake for 25 minutes, or until the pastry is puffed and golden. Let cool for 10 minutes before slicing.

The combination of creamy filling and flaky pastry with the smoky salmon and fresh dill makes this pie a memorable dish that’s as beautiful as it is tasty.

Tip: For an extra touch, serve with a side of capers or a light arugula salad dressed with lemon vinaigrette.

Lamb and Mint Picnic Pie

This Lamb and Mint Picnic Pie is a showstopper for your next outdoor gathering, combining savory lamb with fresh mint in a flaky crust that’s perfect for slicing and sharing.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 3/4 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. In a skillet over medium heat, cook ground lamb, breaking it apart until browned. Add 1 small onion and 2 cloves garlic, cooking until soft. Stir in 1/4 cup fresh mint, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and let cool.
3. Roll out half the dough to line a 9-inch pie dish. Fill with the lamb mixture. Roll out the remaining dough for the top, seal the edges, and cut slits for steam. Brush with 1 beaten egg.
4. Bake at 375°F for 35-40 minutes, until the crust is golden. Let cool slightly before serving.

The mint adds a refreshing twist to the rich lamb, making this pie a standout at any picnic. The flaky crust holds up beautifully, ensuring every slice is as good as the first.

Tip: For an extra golden crust, brush the pie with egg wash a second time halfway through baking.

Cheesy Broccoli and Cauliflower Picnic Pie

This Cheesy Broccoli and Cauliflower Picnic Pie is a crowd-pleaser that packs all the comfort of a home-cooked meal into a portable, sliceable delight.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup broccoli florets, chopped small
• 1 cup cauliflower florets, chopped small
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1/2 cup milk
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F. Press the pie crust into a 9-inch pie dish and set aside.
2. In a medium bowl, toss the broccoli and cauliflower with olive oil, salt, and black pepper until evenly coated. Spread the vegetables in the pie crust and sprinkle with cheddar cheese.
3. In the same bowl, whisk together eggs, milk, and garlic powder until smooth. Pour this mixture over the vegetables and cheese in the pie crust.
4. Bake for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.

The magic of this pie lies in its versatility—equally at home on a picnic blanket or your dinner table, it’s a testament to how simple ingredients can create something truly special.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the filling.

Apple and Blackberry Picnic Pie

Nothing says picnic like a hand-held pie, and this Apple and Blackberry Picnic Pie is a sweet, juicy testament to that. It’s the perfect blend of tart and sweet, wrapped in a flaky crust that’s sure to be a hit.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 2 large apples, peeled, cored, and thinly sliced
• 1 cup blackberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 egg, beaten (for glaze)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 3/4 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Divide in half, shape into discs, wrap, and chill for 30 minutes.
2. In another bowl, toss the apples, blackberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon until well coated.
3. Roll out one dough disc to fit a 9-inch pie plate. Transfer the dough to the plate, add the fruit mixture, then roll out the second disc to cover. Seal the edges, cut slits in the top, and brush with the beaten egg.
4. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The magic of this pie lies in the contrast between the tender, spiced fruit and the crisp, buttery crust—making every bite a delightful surprise.

Tip: For an extra flaky crust, freeze the butter before incorporating it into the flour.

Pork and Apple Picnic Pie

Nothing says comfort like a hearty Pork and Apple Picnic Pie, perfect for those leisurely outdoor meals or a cozy dinner at home.

Ingredients

• 1 lb ground pork
• 1 large apple, peeled and diced
• 1 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tbsp olive oil
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the ground pork to the skillet. Cook until no longer pink, breaking it apart with a spoon, about 8 minutes. Stir in the diced apple, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried sage. Cook for another 2 minutes, then remove from heat.
3. Unroll one pie crust into a 9-inch pie plate. Spoon the pork and apple mixture into the crust. Top with the second pie crust, sealing the edges with a fork. Cut a few slits in the top crust to allow steam to escape.
4. Brush the top crust with the beaten egg. Bake at 375°F for 30 minutes, or until the crust is golden brown.

The sweet and savory combo of pork and apple, encased in a flaky crust, makes this pie a standout dish that’s as satisfying to make as it is to eat.

Tip: For an extra flavor boost, try adding a sprinkle of sharp cheddar cheese to the filling before topping with the second crust.

Thai Green Curry Chicken Picnic Pie

Transform your picnic into a flavor adventure with this Thai Green Curry Chicken Picnic Pie, a delightful twist on the classic pot pie that’s bursting with aromatic spices and creamy coconut milk.

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup diced onions
• 2 tbsp Thai green curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup frozen peas
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Add the carrots, potatoes, and onions to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the Thai green curry paste, coconut milk, fish sauce, and sugar. Bring to a simmer and cook for 10 minutes, until the sauce thickens slightly. Stir in the frozen peas and remove from heat.
4. Transfer the mixture to a pie dish. Cover with the puff pastry, trimming any excess. Brush the top with the beaten egg for a golden finish.
5. Bake at 400°F for 25 minutes, or until the pastry is puffed and golden. Let cool for 5 minutes before serving.

The flaky puff pastry crust contrasts beautifully with the creamy, spicy filling, making every bite a delightful surprise. Perfect for sharing, this pie is a conversation starter at any outdoor gathering.

Tip: For an extra kick, add a sliced Thai chili to the filling or serve with a side of sweet chili sauce.

Caramelized Onion and Goat Cheese Picnic Pie

This Caramelized Onion and Goat Cheese Picnic Pie is a savory showstopper, perfect for outdoor gatherings with its flaky crust and rich, melty center.

Ingredients

• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, crumbled
• 1 egg, beaten
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, salt, and sugar. Cook, stirring occasionally, for 25 minutes until onions are deeply golden and caramelized. Remove from heat and let cool slightly.
2. Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface to a 12-inch square. Transfer to a parchment-lined baking sheet.
3. Spread caramelized onions over the pastry, leaving a 1-inch border. Sprinkle goat cheese and thyme leaves evenly over the onions.
4. Fold the edges of the pastry over the filling, pleating as you go. Brush the crust with beaten egg.
5. Bake for 25 minutes until the pastry is puffed and golden. Let cool for 10 minutes before slicing.

The contrast of the sweet onions with the tangy goat cheese and the buttery pastry makes every bite a delightful mix of flavors and textures.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the pie before serving.

Chocolate Hazelnut Picnic Pie

This Chocolate Hazelnut Picnic Pie is a dreamy, no-fuss dessert that combines the rich flavors of chocolate and hazelnut in a portable package perfect for your next outdoor adventure.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup chocolate hazelnut spread
• 1/2 cup chopped hazelnuts
• 1 large egg, beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 cup diced unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Roll out the dough on a floured surface and fit it into a 9-inch pie dish.
3. Spread 1 cup chocolate hazelnut spread evenly over the dough, then sprinkle 1/2 cup chopped hazelnuts on top.
4. Fold the edges of the dough over the filling, leaving the center exposed. Brush the dough with 1 beaten large egg and sprinkle with 1 tbsp granulated sugar.
5. Bake for 25 minutes, or until the crust is golden and the filling is bubbly. Let cool before slicing.

The magic of this pie lies in its rustic charm and the way the gooey chocolate hazelnut filling contrasts with the crisp, buttery crust.

Tip: For an extra crunch, toast the hazelnuts before chopping and adding them to the pie.

Ratatouille Picnic Pie

Imagine slicing into this Ratatouille Picnic Pie to reveal layers of vibrant vegetables nestled in a flaky crust—perfect for your next outdoor adventure.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the flour and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Add the eggplant, zucchini, bell peppers, thyme, 1/2 teaspoon salt, and black pepper. Cook until the vegetables are tender, about 10 minutes. Remove from heat.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim the edges. Spoon the vegetable mixture into the crust and sprinkle with Parmesan cheese.
4. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Let cool for 10 minutes before serving.

This pie brings the classic flavors of ratatouille into a portable form, with the Parmesan adding a savory depth that complements the sweet vegetables.

Tip: For a crispier crust, brush the edges with an egg wash before baking.

Bacon and Egg Picnic Pie

This Bacon and Egg Picnic Pie is a hearty, savory dish that’s perfect for outdoor gatherings, combining the classic flavors of bacon and eggs in a portable, delicious package.

Ingredients

• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C). Unroll the pie crust and press it into a 9-inch pie dish, trimming any excess edges.
2. In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Layer the crumbled bacon, shredded cheddar cheese, and chopped green onions evenly over the bottom of the pie crust.
4. Pour the egg mixture over the bacon and cheese, ensuring it’s evenly distributed.
5. Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is lightly golden.
6. Let the pie cool for 10 minutes before slicing. This pie is a showstopper at picnics, with its fluffy egg filling and crispy bacon bits offering a satisfying contrast in every bite.

Tip: For an extra flavor boost, try adding a dash of hot sauce to the egg mixture before baking.

Lemon Meringue Picnic Pie

This Lemon Meringue Picnic Pie is a sunny, sweet-tart delight that’s as fun to make as it is to eat, perfect for your next outdoor adventure.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 3 egg yolks, beaten
• 1 tbsp butter
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions

1. Preheat oven to 375°F. Combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, and ice water in a bowl. Mix until dough forms, then press into a pie dish. Bake for 15 minutes until lightly golden.
2. In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1 1/2 cups water and bring to a boil. Cook for 2 minutes, stirring constantly.
3. Remove from heat. Stir a small amount of hot mixture into 3 egg yolks, then return all to the pan. Bring to a gentle boil, cook for 2 more minutes. Remove from heat, stir in 1 tbsp butter, 1/4 cup lemon juice, and 1 tbsp lemon zest. Pour into baked crust.
4. Beat 3 egg whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 6 tbsp granulated sugar, beating until stiff peaks form. Spread over pie, sealing edges. Bake at 350°F for 15 minutes until meringue is golden.

The magic of this pie lies in the contrast between the creamy lemon filling and the fluffy, toasted meringue topping, making every bite a delightful surprise.

Tip: For extra stability on your picnic, chill the pie for an hour before slicing and transporting.

Wild Mushroom and Truffle Picnic Pie

Imagine unwrapping this luxurious Wild Mushroom and Truffle Picnic Pie at your next outdoor gathering—its rich, earthy flavors are sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound mixed wild mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 1/4 cup truffle oil
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small onion and 2 garlic cloves, cooking until soft. Stir in 1 pound mixed wild mushrooms, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon black pepper. Cook until the mushrooms are tender. Remove from heat and drizzle with 1/4 cup truffle oil.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim edges, and fill with the mushroom mixture. Sprinkle 1/2 cup grated Parmesan cheese on top. Cover with the remaining dough, seal edges, and brush with beaten egg.
4. Bake at 375°F for 35-40 minutes until golden. Let cool slightly before serving.

The combination of wild mushrooms and truffle oil creates a deeply flavorful filling, encased in a buttery, flaky crust that’s simply irresistible.

Tip: For an extra truffle kick, drizzle a little more truffle oil over the pie before serving.

Blueberry and Almond Picnic Pie

Nothing says summer like a slice of Blueberry and Almond Picnic Pie, with its juicy berry filling and crunchy almond topping. It’s the perfect grab-and-go treat for your next outdoor adventure.

Ingredients

• 1 9-inch pie crust, unbaked
• 4 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup sliced almonds
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a large bowl, gently toss the blueberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp ground cinnamon, and 1/4 tsp salt until well coated.
3. Pour the blueberry mixture into the pie crust, spreading it evenly.
4. Sprinkle 1/2 cup sliced almonds over the top of the blueberries, then drizzle with 1 tbsp melted butter.
5. Bake for 45-50 minutes, or until the filling is bubbly and the almonds are golden brown.
6. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

The contrast between the sweet, tangy blueberries and the toasty almonds makes this pie a standout at any picnic. Plus, it’s sturdy enough to pack up and take anywhere!

Tip: For an extra flavor boost, toast the almonds lightly before adding them to the pie.

Spicy Mexican Bean Picnic Pie

Bring a fiesta to your picnic with this Spicy Mexican Bean Picnic Pie, a hearty dish that packs a punch of flavor and is perfect for sharing outdoors.

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 1 pre-made pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix together the black beans, pinto beans, corn, red bell pepper, cilantro, cumin, chili powder, salt, and black pepper until well combined.
3. Press the pie crust into a 9-inch pie dish. Spoon the bean mixture into the crust and sprinkle the shredded Monterey Jack cheese evenly over the top.
4. Brush the edges of the pie crust with the beaten egg for a golden finish.
5. Bake for 30 minutes, or until the crust is golden and the cheese is bubbly.

The combination of spicy beans and melted cheese under a flaky crust makes this pie a standout dish that’s as satisfying to eat as it is easy to transport.

Tip: For an extra kick, serve with a side of salsa or sour cream.

Conclusion

We hope this roundup of 18 delicious picnic pie recipes inspires your next outdoor feast! Each recipe is a breeze to make, perfect for home cooks looking to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next picnic adventure. Happy baking!

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