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Last updated Thursday, Sep 3, 2026
| Pies & Tarts | Price |
|---|---|
| Organic Wheat Tarts - 200 G | £1.40 |
| Mr Kipling 6 Deep Filled Mince Pies | £1.75 |
| Organic Oat Tarts - 300 G | £2.30 |
| Oat Tart - 500 Gr | £3.60 |
| Mississippi Mud Pie | £3.95 |
| Seriously Good Mince Pies - 245g | £4.59 |
Pies and tarts have a way of feeling familiar and exciting at the same time. Whether it’s the flaky crust of a hand-held pie or the glossy topping on a delicate tart, these bakes hit comfort and celebration notes alike. In the UK, pies and tarts appear everywhere—from lunchboxes to pub menus and supermarket chillers—because they’re portable, satisfying, and incredibly versatile. Think of them as edible passports: a slice can take you from hearty, steak-and-ale tradition to bright, citrusy summer desserts in one forkful.
Savoury pies are the backbone of British baking. Classic choices include steak and ale, chicken and mushroom, pork pie, and shepherd’s pie (though shepherd’s pie is technically a tray bake topped with mashed potato rather than a crust). Each type offers different textures and flavor profiles: steak pies deliver deep, rich gravy; pork pies bring dense, seasoned meat encased in hot water crust; and chicken pies balance creaminess against a crisp pastry lid. If you’re shopping, look for pies with at least a 1/2 lb of filling for a generous serving—smaller individual pies can be around 4–6 ounces each, perfect for lunch or a snack.
Choosing between a single-serve pie and a family-size pie comes down to convenience and oven space. Single-serve pies, often 3–4 inches across, are great for a quick bake or snack, while family-size pies of around 9–10 inches are ideal for sharing or Sunday dinners. If you plan to reheat leftovers, larger pies often keep moisture better, reducing the chance of a soggy base.
On the sweet side, the variety is almost endless: apple pie, lemon meringue tart, custard tart, fruit galettes, and more. A classic British custard tart has a smooth filling set in a shallow pastry shell of about 8–9 inches, while American-style deep-dish pies can be 2–3 inches deep and serve more like a cake. Fruit tarts with glazed fruit and a pastry cream filling offer visual appeal as well as flavor, making them a go-to for gatherings and afternoon tea.
Season matters: apple and berry pies shine in late summer and autumn when fruit is at its peak, while citrus tarts like lemon and key lime are bright picks for spring and summer. Mince pies are a holiday staple, typically served in small rounds at around 2–3 inches across—perfect for nibbling with a warm drink.
If you don’t bake from scratch, the supermarket freezer and chilled aisles are full of excellent ready-made options. In the UK market, look for well-known brands that focus on traditional flavors and consistent quality; many supermarkets also offer own-label pies and tarts that can be great value. Ready-made products come in three main forms: frozen (requires thawing and baking), chilled (ready to heat), and fresh (pre-baked and eaten now). Frozen pies often offer the longest shelf life and are handy to keep on hand for last-minute meals.
When comparing products, scan labels for pastry type (shortcrust vs puff), percentage of meat in savoury pies, and fruit content in tarts. Calories and portion size matter if you’re watching intake—many savoury pies pack a hearty calorie count per serving, so sharing or pairing with salad is a sensible move. Comparison sites can be very useful to find current offers and to weigh these label features quickly across multiple stores.
Each format has pros and cons. Frozen pies are convenient and often taste fresh when baked per instructions; chilled pies are quicker to the plate but may have a shorter shelf life; fresh bakery pies can be the best for texture and flavor but usually cost more. Consider how soon you’ll eat the pie and whether you want the comfort of a bake-from-frozen option or the immediacy of a fresh slice from a bakery counter.
If freezing a pie at home, wrap it tightly in foil and place it in a freezer-safe container; most pies will keep well for 2–3 months. When thawing frozen pies, allow several hours in the fridge or bake directly from frozen according to the product instructions to protect the pastry’s flakiness. For chilled tarts, keep them refrigerated and consume within 3–4 days for best texture and safety.
Modern bakeries and supermarkets now offer a wide array of dietary options. Gluten-free pastry can be surprisingly crisp when made with the right flour blend, and vegan pies use alternatives like plant-based butter and egg replacers. For lower-calorie choices, look for pies with lean fillings, less pastry, or more vegetables. Some brands produce pies with wholegrain crusts or reduced-fat fillings that still deliver on comfort without as much indulgence.
Always read allergen and ingredient lists carefully—cross-contamination is a risk in shared bakery facilities. For vegans, check for hidden dairy in pastry glaze or gelatin in fruit tarts; for gluten-free diets, a certified label gives extra assurance. Many products will specify serving size in ounces and calories per serving, which helps when managing dietary goals.
Reheating well is an art. The oven is your friend: preheat to around 350°F and heat single portions for 10–15 minutes or larger pies for 20–30 minutes until piping hot. A short foil cover can prevent the top from over-browning while the base crisps. Avoid microwaving if you want a flaky crust; the microwave tends to soften pastry and make the base soggy. For tarts with meringue or delicate toppings, a gentle reheat or serving at room temperature often preserves texture better.
For a quick reheating trick, pop slices on a baking sheet and place in a preheated oven at 375°F for 8–10 minutes. This gives a nice crisp to the bottom while warming the filling. If you’re short on time, a hot skillet over medium heat for a few minutes each side can revive a pie crust but watch for burning.
The right pairing can transform a pie into a memorable meal. Savoury pies go well with crisp beers like a pale ale or a brown ale that complements rich gravy, while lighter white wines and herbal teas brighten chicken or vegetable pies. For sweet tarts, think coffee, dessert wine, or a dollop of thick cream or custard. Sides like mashed potatoes, seasonal greens, or a sharp slaw can add balance to a heavy pie, while a fresh fruit salad pairs wonderfully with a citrus tart.
When serving a variety of pies at a gathering, offer small paper plates and forks and label each pie with its key ingredients—this helps guests with allergies and makes sampling simple. A platter of one-bite tartlets, each about 2–3 inches across, is an excellent way to offer variety without over-committing to single large bakes.
Price comparison is where a comparison site shines, helping you scan current offers across supermarkets and specialty bakers. Look beyond headline prices: check unit prices (price per ounce or per pound) to understand real value, and factor in whether the product is frozen, chilled, or fresh. Seasonal promotions often reduce price for pies and tarts—holiday mince pies and summer fruit tarts commonly appear in bundle offers. Coupons, multi-buy discounts, and loyalty scheme vouchers can also shave a few pounds off your bill.
Buy frozen versions when you spot a discount and keep them for later; they can be as good as fresh when baked properly. If you enjoy baking, buying bulk pastry or frozen pastry sheets and a high-quality filling can be cheaper per serving than many pre-made pies, and you’ll have creative control over size and seasoning.
If you love texture and flavor nuance, artisan bakeries and small producers often use hand-rolled pastry, higher-quality butter, and slower cooking methods that deepen flavor. Homemade pies also let you experiment: try a lattice top for fruit pies, a cheddar-enriched crust for savory pies, or a nut and spice crumble topping for warm apple slices. A 9-inch homemade pie typically feeds 6–8 people, so it’s a good choice for family meals or potlucks.
Start with a basic shortcrust recipe and a reliable filling—apple with a mix of sweet and tart varieties works well. Roll pastry to about 1/8 inch thickness for even baking, and blind-bake a tart shell for 10–12 minutes at 400°F if your recipe calls for a crisp base before adding a wet filling like custard. Baking is part science, part joy—expect a few experiments before finding your perfect formula.
You’ll find pies and tarts in supermarkets, dedicated bakeries, farmers’ markets, and online. Supermarkets are convenient and often have competitive pricing; independent bakeries offer freshness and artisan craftsmanship; online shops may stock specialty or gourmet types not available locally. Comparison sites can quickly show where specific items are on offer across retailers, helping you decide whether to pick up locally or order in.
Pies and tarts are more than food—they’re a tradition, a comfort, and a canvas for creativity. From hearty steak pies to elegant fruit tarts, there’s a version for every season, diet, and occasion. Whether you prefer the convenience of frozen pies, the artistry of an independent bakery, or the satisfaction of baking at home, knowing how to choose, store, reheat, and pair these bakes will help you get the most from every slice. Use comparison tools to spot great offers, experiment with fillings and crusts, and don’t be afraid to try something new—after all, the best pie is the one you love to eat.
