Neutral lens. All positions documented.

Pie gets me out of bed.

The styles, the arguments, the championships and the people of American pie. Documented with care, taking no sides, and every fact linked to where it came from.

Engraving-style still life of a lattice-top fruit pie in a tin plate, one wedge lifted onto a server, with apples and apple leaves beside it.

Entry list

Everything on pie, one table.

Ten sections, each counted from the records it holds and each entry sourced. How the archive began.

  1. No. 2 · Entry list
  2. 1Regional styles10 entries

    Key lime to shoofly, sugar cream to sweet potato

  3. 2The arguments8 entries

    Lard, meringue, Boston cream, the color of key lime

  4. 3Champions17 entries

    Best of Show at the National Pie Championships

  5. 4Fruits19 entries

    Northern Spy, Montmorency, marionberry and the rest of the filling

  6. 5Recipes10 entries

    One canonical recipe per style

  7. 6Technique8 entries

    Dough, lattice, blind baking and the custard wobble

  8. 7Glossary63 entries

    From coffin to à la mode

  9. 8Not pie8 entries

    Galettes, cobblers, pasties and other relations

  10. 9The calendar18 entries

    Fairs, festivals, Pi Day and the nationals

  11. 10Your probabilityTry it

    How close is a good pie?

The map

Ten styles, drawn by state.

All styles →
AlabamaAlaskaArizonaColoradoFlorida: Key Lime PieGeorgia: Pecan PieIndiana: Sugar Cream PieKansasMaineMassachusettsMinnesotaNew JerseyNorth Carolina: Sweet Potato PieNorth DakotaOklahoma: Pecan PiePennsylvania: Shoofly PieSouth DakotaTexas: Pecan PieWyomingConnecticutMissouriWest VirginiaIllinois: Pumpkin PieNew Mexico: Pecan PieArkansasCaliforniaDelawareDistrict of ColumbiaHawaiiIowaKentucky: Chess PieMarylandMichigan: Tart Cherry PieMississippi: Sweet Potato PieMontanaNew HampshireNew YorkOhioOregon: Marionberry PieTennessee: Chess PieUtah: Tart Cherry PieVirginiaWashingtonWisconsin: Tart Cherry PieNebraskaSouth CarolinaIdahoNevadaVermont: New England Apple PieLouisiana: Sweet Potato PieRhode Island

The question

Lard, butter or shortening in the crust?

Argument heat

American pie crust was built on lard and butter for most of its history. A hydrogenated vegetable fat sold from 1911 changed the default in many kitchens, and the published food science still does not crown a single winner. Extension services, test kitchens and the shortening’s own maker each rank the three fats differently.

Hover the contested words to hear from the lens you’ve picked: lardDisputed. See the record., butterDisputed., shorteningDisputed., cheddarNew England and Midwest practice..

Read every side →

Champions

Best of Show, National Pie Championships.

Meet them all →

The ledger holds 397 sourced first places across 22 championship years with published results. Open the ledger.

Two women cut pies and cakes laid out on a long plank table under pine trees, a crowd of fairgoers behind them; dozens of pies, layer cakes and sheet cakes cover the table.
Cutting the pies and cakes at the barbecue dinner, Pie Town, New Mexico Fair, October 1940. Russell Lee, Farm Security Administration/Office of War Information color slide, Library of Congress, Public domain (Library of Congress, FSA/OWI color photographs, no known restrictions on publication)

In the record

Pie Town, New Mexico, 1940.

A settlement on U.S. 60 west of Socorro, named for pies sold to travelers in the 1920s. Russell Lee photographed its homesteaders for the Farm Security Administration in 1940, and its fair that October.

Pie Town in the glossary →

On the calendar

Where the pies are judged.

Full calendar →

Oral histories

The archive is collecting testimony.

Recorded interviews with competition bakers, fair judges, bakery families and pie-supper regulars, for the permanent record.

Give testimony →