When I started learning how to cook and bake one of my goals was to learn how to make pies, and specically savory meat pies, the pies of my youth!.

I don't think that any other country in the world loves meat pies as much as the British do. You will soon discover this if you ever move abroad, they are hard to find.

A lot of people are intimidated about making pies, there's a certain mystery and mystic about them!, just how do you do it?.

The range of pies that you can make is large: pork pies, steak and kidney, mince and onion, steak and mushroom, meat and potato and many more. And of course the sweet pies: apple, strawberry, cherry just to name a few.

But it turns out that pie making is a lot easier than you may think, and it's definitly worth the effort, nothing tastes better than a homemade pie!

There are not many books devoted to just making pies, but I found a couple, and if you are really into pies they are well worth buying.

The Men’s Pie Manual is your ultimate guide to mastering the art of crafting and baking truly satisfying pies. From essential tools and foolproof pastry to mouthwatering fillings, this book arms you with everything you need to wow friends, family, and dinner guests. After all, when you set a golden, perfectly baked pie on the table and slice into that buttery, flaky crust—or unveil a steamed pudding with its rich filling spilling out—anyone who isn’t impressed should probably be shown the door (politely, of course).

Equipment – Discover the must-have gear, from springform tins to trusty rolling pins, plus tips for keeping your knives in top condition.

Pastry – From shortcrust to rough puff, learn how to create the perfect golden shell that holds the magic together.

Stocks and Sauces – If you can brew a cup of tea, you can make stock—it’s simple, it’s essential, and it’s a game-changer for pie flavor.

Recipes – Dive into hearty steak and ale pies, impress with a handcrafted Melton Mowbray pork pie, or charm with a traditional apple or cherry creation. You’ll even find recipes for near-pie delights like sausage rolls, Cornish pasties, and indulgent beef Wellingtons.

The Ultimate Pie Companion by Calum Franklin

"Calum Franklin turns pastry into pure fantasy, glossy, golden, and crammed with heavenly fillings like potato dauphinois with caramelised onion, or smoked haddock swimming in sweetcorn chowder. There’s only one Pie Room, and here it is in all its piping-hot, marble-clad glory." — Thrillist

Dubbed London’s King of Pies and proudly calling himself a pastry obsessive, Calum Franklin brings his passion to life in his debut cookbook, The Pie Room. Inside, you’ll uncover an indulgent collection of over 80 pie and pastry creations—both savoury and sweet—that prove pastry can be as spectacular as it is comforting. Whether it’s a golden sausage roll that could stop traffic, a rich and creamy chicken and mushroom pie, or something a bit daring like a hot and sour curried cod pie, this is a pastry-lover’s paradise. Expect everything from hearty pork pies and gooey dauphinoise bakes to delicate rhubarb and custard tarts and the ultimate beef Wellington.

But this book isn’t just about recipes, it’s about mastery. Franklin walks you through the finer points of pastry-making, from lining and crimping to creating decorative finishes worthy of a bakery window. With his step-by-step guidance, you’ll gain the skills to turn any pie into a centrepiece.

Consider this your official invitation to roll up your sleeves, dust the counter with flour, and make pastry magic happen in your own kitchen.