Question – is a beef Wellington a pie? It's certainly meat and other things encased in pastry, but… Still, either way, it's one of the early entries here, as we get the low-down on pies, both classic and novel. And it's soon a case of forget beef Wellington – what about chilli con carne with a jalapeno cornbread crust? Yes, it's almost like the National Trust of all people have run out of decent pie recipes in the first few pages – but their inclusion doesn't at all make this book worse.

Neither do sausage rolls and filo rolls and Cornish pasties, and even Eccles cakes and baklava – but you get the gist by now. This, after a decent introduction to the different types of pastry, takes us into the baking of anything where pastry and something else combines. The pre-recipe pre-amble can be a bit much, but this is for NT members and fans, and so drops in the history and relevant details along the way, thus giving a hard justification for every dish here. And the recipes are presented very decently, with some pen and ink drawings to go with the clarity of the directions nicely.

One thing I am not is a home baker, but if I were I would certainly welcome the bringing to my table of the NT skills – OK, this isn't exclusively linked to that body, but enough of it comes with inspiration from their kitchens, their hunting grounds, their orchards. In a way that kind of reduces the chance of a stand-out bonkers dish for us to learn from – a lot of this is fairly staid and tending-to-the-traditional. But again that doesn't really act as a detriment. Anyone who knows they can make a pie knows they can make a pie based solely on what they see in their larder or fridge, and not in a book, but this would still be a great way to have some rich, energising and classic meals. 24 blackbirds not needed – but four stars well deserved by a book that really did achieve what it needed to.

I really like the diversity of the recipes mentioned in this book. I‘m sure everyone will be able to find something they like. There are even vegan and dairy free options, although not many.


A quote:
„In The English Hus-wife, a bestseller in 1615, Gervase Markham wrote: ‘Our English Hus-wife must be skilful in pastrie, and know how and in what manner to bake all sorts of meate, and what paste is fit for every meate, and how to handle and compound such pastes.’
The great French chef Carême, who cooked for the Prince Regent (and Napoleon, and the Tsar of Russia), considered pastry-making a skill akin to architecture.“

Aside from describing how to make different styles of pastry, there are traditional/classical and modern pie recipes, both sweet and savoury.

Some of them are:
Meat pies (cottage pie, Shepherd’s Pie, Chilli with a Jalapeño Cornbread Crust, The National Trust’s Picnic Pie, West Country Pork, Apple and Orange Pies, Spicy Chicken Filo Rolls)
Fish pies (Smoked Haddock and Leek Potato-topped Pie)
Vegetable pies (Cheese and Onion Pie, Curry Pies)
Fruit pies (Classic Apple Pie, Peach, Raspberry and Pecan Galette, Blueberry and Lemon Lattice Pie, Rhubarb Frangipane, Cranberry Streusel Pie)
Nut, Spice & Chocolate Pies (Pecan pie, Mississippi Mud Pie, Galette des Rois)


I liked the cute hand drawn pictures, but I wished there would be more of them.

Title: The National Trust Book of Pies: 55 Essential Classic and Modern Pie Recipes
Author: Linda Collister
Genres: Cooking, Food & Wine
Pub Date: 13 Mar 2025
Pages: 176
ISBN: 9780008697945
Format Read: encrypted EPUB (LCP Protected)
Accessed Via: Net Galley Shelf app (Android)
Hashtags: #BookofPies #NetGalley
Rating: ★★★★☆ (4 out of 5 stars)

The short version:

The National Trust regularly releases lovely little cookbooks, and I've had the pleasure of reviewing a number of them already. This little pie book would make a charming gift and has just enough twists to have broad appeal.

The full review:

This small cookbook includes 55 recipes for savoury & sweet pies, as well as some not-really-pie offerings, which are a bit of an interesting choice considering its brevity! I'm not quite sure why baklava, beef Wellington, apple cake, focaccia, cobbler, 'Chilli with a Jalapeno Cornbread Crust', or filo cigars would count as pies, but here we are.

Like all of these little National Trust books, there are no photographs and there are only a few illustrations throughout, but as always the illustrations are lovely. For anyone who may collect these books, I do note that the illustrations were previously done in watercolour or coloured pencil, but now they appear to be digital art; that's not a problem per se, but in this particular book the digital illustrations lack depth, like they were aiming for a sort of watercolour-ish effect but didn't quite get there.

Recipe categories include meat pies (quite a few recipes), vegetable pies (fewer!), fish pies (even fewer), and sweet/dessert pies (the largest category). There is also an introduction to techniques at the front, but anyone new to baking or making things like shortcrust pastry may struggle with the lack of step-by-step photos.

Classic recipes include, among others:
- Shepherd's Pie
- Dijon Beef & Onion Pie
- Steak, Ale & Mushroom Suet-Crust Pie
- The National Trust's Picnic Pie
- Sausage Rolls
- Cornish Pasties
- Chicken & Tarragon Pot Pie
- Cheese & Onion Pie
- Classic Apple Pie
- Lemon Meringue Pie
- Pecan Pie
- Cherry Pie
- Mince Pies

More interesting recipes include, among others:
- West Country Pork, Apple & Orange Pies
- Lamb, Apricot & Chilli Pie
- Pheasant & Cider Suet-Crust Pie
- Moroccan-Style Chicken Croustade (aka Bastilla)
- Five Spice Duck & Cherry Pie
- Shaker Lemon Pie
- Shaker Nutmeg Custard Pie
- Sweet Cheese Raisin Pye

There are quite a lot of American pies here, which is fine, but National Trust generally lean towards historical or regional British recipes, so it would have been nice to see a few more less-known regional treasures scattered about.

Still, a lovely little book!

Thank you to Collins Reference, National Trust Books, NetGalley & the author for providing access to this eARC for consideration of review.
All opinions are my own honest & unbiased feedback based on the copy provided.
The format available for this review was a time-limited LCP Protected EPUB, which meant that I could only read this within the NetGalley Shelf app and couldn't use my preferred (accessible) reading apps. I note this both to encourage publishers to consider using more accessible formats (instead of bespoke NetGalley-only ones) so as to allow disabled reviewers to use accessibility tools and/or reading apps with more flexible accessibility features (I personally like PocketBook, though it's not perfect), and to encourage NetGalley to consider investing in accessibility features for its own app. The above of course has no bearing on my review, but does limit its thoroughness.

Trust Book of Pies. Many thanks to Netgalley and the National Trust for this opportunity.

I love baking but pastry dough is something I have struggled with in the past. After reading the methodology in The National Trust Book of Pies, I was finally able to make an edible crust! My family was delighted!

I think that some foods are classics for a reason, and I now understand why cheese and onion tarts are beloved by the British. The recipe written by Linda Collister was (as Mary Barry would say) absolutely scrummy. For Easter, I am going to surprise my extended family with the spinach, goat’s cheese and walnut suisses; I think they are going to be just as delicious, and far less fussy, than spanakopita. So many of the dessert pies looked delicious but I decided to try the recipe for Banoffee pie; there was not a morsel left on the plates of those who tried it!

I would absolutely recommend this book to home cooks, especially those who are avid fans of ‘The Great British Bake Off’.

We have read a few of these National Trust books and this is definitely on of the best. A large range of pies, some very familiar and other a little unusual for us. This reminds me of the sort of book books my Mum had and the illustrations are delightful.

As a lover of cook books this one has traditional receipes that have been cooked for years, there is nothing new or inspiring for me. There are sketches of the bakes instead of beautiful photo's, which gives it a very old fashioned feel. I am not a fan of the sketches at all. This is a book you would buy if you wanted to learn how to make traditional bakes.

I love books like this. It combines history and tradition with the modern - and in this case we mean pies. Meat, fish, vegetable, fruit and chocolate and more. A pie for everyone and every occasion.

​The book opens with a brief history of pies made and eaten in England, from the Medieval 'Coffyn' pies to the Tudor pies containing live birds. It goes on to show how different types of pastry are made in a chapter named 'Pastry Principles'. Then there are the tasty recipes of some of the most famous British pies, such as cottage pie, shepherd's pie, beef Wellington and their very own National Trust Picnic pie, as well as traditional pasties and sausage rolls and the classic apple pie. Some festive baking is included as well. I always like to have the National Trust sweet potato and cauliflower curry pie when I visit. Which is rather often.

The book is presented well, with coordinated coloured borders and sketches of the pie and foods in full artistic colour. The recipes are easy to follow and include the ingredients and the method with tips on how best to enjoy them.

A tasty gem of a book to add to my collection, yours too if you enjoy traditional and heritage baking.

So many new pie dishes to try for my next kitchen adventures. I've only done the basic steak and ale in the past, but I'm delighted to see so many suggestions in this book that look promising. I find the instructions quite detailed and easy for someone like me who isn't a whizz in the kitchen. I absolutely recommend this book!

I love cookbooks and being able to add one that is for pies is great. The variety of pie recipes is interesting and fun and sound delicious to make.
I have trouble making pie crusts and to have this book start out with how to make a pie crust is going to help me on my journey to making a good pie.
Thank you NetGalley, Collins Reference and Linda Collister for the copy of The National Trust Book of Pies. This is my personal review.

I can’t wait to try out the recipes in this book; there are so many delicious ones to choose from. They are set out clearly and are easy to follow with some history of the more unusual pies.

A fantastic pie recipe book.

It starts with an excellent introduction - explaining pastry making and tips for baking pies and making them look appetising.

Then there are sections covering different types of pies - there's a huge variety, with clear step by step instructions and lovely illustrations. There are short explanations of the origins of the pies, which are interesting. I found the sweet / fruit pie recipes very tempting and I'm sure I will try making some of them in the near future.

There is no other word than YUM! I love a good pie and this cookbook didn't disappoint. From a great and informative 'How to' section to all the pies you could possibly want this book will not disappoint. I will be working my way through and making every pie.... I hope!

I do wish there were photos of all the pies but even without this the recipes sound tasty and are easy to follow so I can see that it will apply to any pie love. I'm off to bake yet another pie.

Thank you NetGalley and Collins Reference for giving me the opportunity to read and review this book.

What an absolutely charming pie book! This has everything you’d need from classic savoury pies, to original sweet filling pies, and everything in between. Whether you’re new to baking, or more experienced, you’ll love this book. It has a helpful ‘how to’ at the beginning, and simple step by step instructions to guide you through each delicious recipe. There aren’t any photographs, but there are lots of absolutely stunning watercolour style illustrations that’ll make your mouth water.
Would definitely recommend.

With thanks to the publisher, and to NetGalley, for an e-ARC to read and review.

I love cookbooks that are more than just a list of recipes, although, the recipes in this book are delicious. Linda Collister has gathered not only several recipes I'm happy to add to my roatation, both sweet and savory, she's added in the history and the stories behind some of the most popular recipes. With clear, easy to follow instructions, even bginners are assured of excellent results.

This book made me hungry for more! Great recipes, and lots of pies! A staple for any household!

The variation of recipes in the book was excellent, and I can't wait to make them at home. Simple and informative - I especially loved the history that came with the recipes. Quirky but made all the difference!

I couldn't recommend this book enough to people in my life with a keen interest in baking!

5 stars! Thank you to the publisher for providing me with a copy of the book.

5☆
Absolutely loved all the history behind the pies, all the little facts.. like about the history of custard and the explanation behind the recipes. It's very educational and not just a cookbook.

It's so informative from all the important tips like temperatures, to step by step methods in how to make specific pastry types, i.e., short crust, rough puff pastry, etc.. and not forgetting blind baking.. After all, no one wants a soggy bottom 🤭

The ingredients are in grams and spoons, so if you don't use this metric, you will need to use a conversion chart.

My only niggle is there is no photography!
It's all hand drawn illustrations and if you are new to baking/cooking, or are not familiar with pies, such as shepherd's pie or cornish pasty, then not having a visual picture of what you are making, I feel makes it less enjoyable. It's a bug bear of mine I do like photos of the recipes.

The book is made up of the following recipe chapters Meat Pies, Poultry & Game Pies, Fish Pies, Vegetable Pies, Fruit Pies, Nut, Spice & Chocolate Pies.
So as you can see there is something for everyone.

I do think this book is aimed at all skills of cooking, as the methods are so informative.
The ingredients may be a little tricky to source if not in the UK but there's usually an alternative ingredient you can use if you Google it.

There's so many Scrumptious pies in this book, some I've heard of and eaten before, and some I haven't, and can't wait to try!
As I said beforehand I really do think there is something for everyone. Yes pastry is daunting, but homemade pastry is delicious, and I can't wait to try out some new techniques and recipes.
Oh and if you're like me and have really hot hands all the time, you can even use a food processor / pastry blender, so no more cold water to cool your hands down before handling the dough!!

Really nice book, so useful!

Thanks so much to Netgalley and the publishers for letting me access this book in exchange for my feedback.

Book of Pies by Linda Collister is a delightful and comprehensive guide to the art of pie making. Whether you're a seasoned baker or just starting out, this book has something for everyone. From savory meat pies to delicious sweet treats, the range of recipes will inspire you to get baking, and the charming illustrations only add to the appeal.

One of the standout features of this book is the wonderful blend of practical advice and historical tidbits. Collister offers a fascinating look at the history of pie-making and its connection to various National Trust properties, which makes this book not only a cookbook but a bit of a history lesson too. Each recipe is thoughtfully introduced, often with background information about the pie's origin or the ingredients, providing context that adds a richer layer to the baking experience.

The book is divided into sections for both sweet and savory pies, as well as a few bonus treats like breads and cakes that pair perfectly with your pie creations. I particularly appreciate how Collister encourages readers to experiment with less traditional meats and ingredients, broadening the scope of what pies can be. The section on making pastry from scratch is invaluable, offering clear instructions that will help even pie novices achieve flaky, buttery results.

In addition to the detailed recipes, Collister provides helpful tips on sourcing ingredients and adjusting recipes for different dietary needs, including vegan and vegetarian substitutions. The layout of the book is easy to follow, although I’d have liked a bit more spacing between recipe steps for better clarity when cooking in the kitchen. Still, the overall design is cozy and inviting, and the cover art is just lovely.

I think this would make a fantastic gift for anyone interested in baking, British culinary history, or even National Trust fans. With a wide range of adaptable recipes and a focus on seasonal ingredients, this book is sure to become a go-to in your kitchen. Whether you're baking a classic meat pie for a cozy dinner or a sweet dessert pie for a special occasion, Book of Pies has everything you need to create a perfect pie from scratch.

Great range of pie recipes - with short tidbits throughout about the history of pie making/consumption in the U.K. I enjoy how the book discusses the connection different National Trust Properties have to pies. Where a type of pie is introduced - it discusses some history behind the pie's origin or choice of ingredients. There's some great tips on sourcing and maintaining your ingredients to ensure the best possible pie creation. I like that it has a range of sweet pies, pastries, savoury pies, and that it encourages the reader to try meat pies outside of the traditional chicken, lamb or beef. It has comprehensive information about how to make different types of pastry from scratch. I love the cover art and the internal art has a cosy feel. It has the bonus of including some sweet treats and bread recipes to complement the pies. I think this would make a great gift for people with an interest in history, baking, seasonal cooking, or National Trust Properties. The content is 5 stars but 1 point less due to preferring more headers/spacing between recipe tasks to aid kitchen usage. This book will enable you to create great pies from scratch. It gives you many recipes to get excited about making throughout the season. There's a pie for everyone in this book. The recipes are adaptable - it talks about substitutions/alternatives to make recipes vegan and vegetarian.

Lots of lovely recipes that I can't wait to get stuck into. It's great that the book starts out with essentials like how to make pastry & custard. Well laid out & easy to follow. Not just pies either, cakes & a few other bits too.