Best Pies in Melbourne

Updated 1 month ago


The pie takes on many forms in Australian culture. It's a football game staple, a midnight snack between bars, eating competition fodder and the source of an infinite number of burnt tongues.

Whether it comes from a bakery or a pub doesn't bother us too much, but there are a few "musts". A pie must be hot – almost too hot to eat straight away. The pastry must be flakey, the filling must be rich, and by damn that pastry should cover the whole pie. Stews with pastry roofs are just that. They're not pies.

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  • Peek through the glass windows to witness the pie-making in progress, then grab one to take home (or eat it on the spot) or head upstairs for a private pie degustation led by chef-owner Raymond Capaldi. Expect flavours ranging from the classics like braised beef mince and gravy to a lasagne rendition filled with sheets of pasta, Wagyu mince and bechamel.

  • Pies are the main game at this group run by legendary chef Ray Capaldi. His well-tested recipe uses two types of pastry so the pies shells don’t collapse as you eat. Stop by Brunswick East (or one of its four other locations) for classics like lamb and rosemary or beef and gravy, plus new wave creations including lasagne, tandoori chicken and a vegan shepherd's pie.

  • This tiny pie shop has an ex-Supernormal chef in the kitchen making lasagne pies, pork and fennel sausage rolls, vegan pies and more, best followed with a hot Milo or an old-school vanilla slice. It also has a weekend-only shop in Fitzroy.

  • All of the pies here are notable: they're buttery, shatteringly crisp but robust enough to maintain their structural integrity (even after a few big bites). The must-try pie here is the Rockwell pie – an homage to Rockwell (which used to occupy the space) and its renowned patty smash burger. It even comes with special sauce.

  • When Black Star opened its first tiny bakery in Sydney, it wasn’t the watermelon cake that drew the crowds. It was the pies, which included flavours like rosemary, lamb and red wine or beef and beer. Black Star has since become a phenomenon, but the pies are just as good. These days you might still see its Japanese curry chicken pie on the menu.

  • A Thai cafe serving Chiang Mai-style coffee, Thai toast with coconut jam, durian rolls and other sweets. It also has some of the best – and most unique – pies in town: glorious parcels of pastry with fillings inspired by Thai staples that might include chicken green curry and pork larb.

  • Whether you go for its lasagne pie (which brims with ground beef and pork and is topped with a layer of cheesy béchamel) or the vego mushroom stroganoff pie (with two types of mushrooms), Bread Club will soon become your go-to pie shop. The sausage roll is also an excellent option. We recommend buying some house-made chilli jam or tomato relish as well, it will suit whatever you order.

  • This Austrian bakehouse inventively brings classic European flavours to both its sweet and savoury pastries. You'll find exceptional pie flavours including beef and porcini ragu, cheesy greens and eggplant parmigiana. New pies are added seasonally, and they're all made with full butter puff pastry for extra flake and flavour.

  • This one falls under the “stew with a pastry roof” category, but it’s too good – nay too iconic – not to include here. The Builders Arms fish pie is one of the pub’s most enduring dishes; filled with snapper, smoked ocean trout, prawn and sorrel. It’s also the definition of a winter warmer. The kitchen swaps in the off seasonal pie, too, meaning you might find its classic steak and Guinness pie in the cooler months.

  • This American-inspired bakery, set in a former barbershop, has mastered pie flavours like butter chicken and classic beef. While co-owner Toula Ploumidis also turns out an impressive spanakopita that marries her hand-made filo with silverbeet, buttered leek, spinach, dill and feta. For those with a sweet tooth, it serves up whole banoffee and key lime pies, too.

  • Go here if you're the only pie aficionado in your group. You can get your pie fix, and everyone else gets to enjoy great soups, pastries and croissants.

  • A great lunch option if you're out for a picnic at or around Abbotsford Convent. The pie fillings here lean classic and there's also a good selection of sandwiches and sweets.

  • It’s no surprise one of the city’s best butcher’s makes some of the best pies around, including one with barbeque brisket and jalapenos, and another defined by chicken, sorrel, smoked bacon and leek. Meatsmith also does other outstanding cook-at-home creations: including Cumulus Inc's 8-hour slow-cooked lamb shoulder and a tender lamb tagine made with lamb shoulder, Ras el Hanout spices, apricots, dates and preserved lemons. Heat-and-eat heaven.

  • This small eastern suburbs bakery is famous for its pies: in 2020, they were crowned the best in Australia. Inventive and award-winning past pie fillings include satay seafood; chicken, ham and leek; curried scallop; and Thai beef. (Don't worry though, Country Cob nails the classics, too.)

  • Pies are in constant rotation here, and standouts include the chicken leek and mushroom pie and the bestselling steak and cheese pie. It's lofty cakes and killer fried chicken sandwiches are also worth your time.

  • From the son of a beloved pie-maker, this shop serves pies that have been perfected over generations. Head in for cakes, coffee, classic vanilla slices, ready-made meals and – of course – standout family-recipe pies.

  • The viral self-taught baker behind Raya has caught the attention of Vogue and MoMA. Come for singular cakes, jumbo cookies, and the signature kuih (petite, glutinous desserts with mung bean paste, coconut and more).