In the heart of Australia’s culinary landscape lies a cherished tradition that has stood the test of time and captivated the taste buds of the nation for generations: the iconic Aussie pie.
Renowned for its flaky crust, flavourful fillings, and nostalgic charm, the pie holds a special place in the hearts of Australians. As this beloved hand-held delicacy has evolved over the years, an age-old question remains fiercely debated across the nation: Who makes the best pies in Australia?
From the bustling streets of Sydney to the laid-back coastal towns of Western Australia, local bakeries and pie shops proudly claim the title of crafting the ultimate Aussie pie. While it would be a fantastic exercise for us to discover which one is the best, the good people at The Great Aussie Pie Competition have beaten us to the punch.
Recently, after extensive research and taste testing, they announced their recommendations of who makes the best pies in Australia. In case you missed it, in this article, we’ll give you a rundown of who came out on top in 15 different categories.
History of Pies in Australia
But first, let’s look at the history of pies in Australia.
Dating back to the early days of European settlement in the late 18th century, pies have long been a part of British culinary tradition. With the arrival of British colonists to Australia, it should not come as a surprise they brought along with them their love for this delicious pastry – which has subsequently became an integral part of Australian cuisine.
Early British Influence
During the early colonial days, the British settlers brought with them the tradition of making pies, which were initially simple, consisting of a basic pastry crust filled with meat and sometimes vegetables.
These pies were easy to prepare, transport, and consume, making them ideal for early settlers and convicts who were exploring and settling new territories.
Gold Rush Era
The mid-19th century brought the Australian Gold Rush, attracting people from various parts of the world to the newfound goldfields.
The demand for quick and hearty meals grew, and meat pies became a popular choice among the miners and workers. Pie carts and bakeries sprang up in gold mining towns, serving miners with a filling and convenient meal.
The Rise of the Meat Pie
The popularity of meat pies continued to grow throughout the 20th century, becoming a staple in Australian culture. Meat pies became associated with sports events, particularly football matches, where spectators enjoyed a hot pie while cheering for their favourite teams.
This tradition of having a pie at the footy game remains prevalent to this day.
Iconic Brands and Varieties
Over time, iconic pie brands emerged, solidifying the pie’s place in Australian cuisine. Companies like Four’N Twenty, Sargents, and Mrs. Mac’s gained nationwide recognition for their pies.
The Four’N Twenty meat pie, in particular, became an Australian icon, and its branding was heavily associated with Aussie Rules Football.
Diversification and Innovation
As Australia embraced multiculturalism and witnessed an influx of immigrants from various countries, the pie scene diversified to cater to different tastes.
Bakeries began offering a wide range of pie fillings, including chicken, seafood, and vegetarian options, reflecting the diverse palates of the Australian population.
Regional Specialties
Over the years, various regions in Australia developed their own unique pie specialties.
For example, in Tasmania, the ‘Tasmanian Scallop Pie’ became a renowned delicacy, featuring local scallops in a creamy sauce.
Additionally, the ‘Pie Floater’ from South Australia gained popularity, where a meat pie is served upside down in a bowl of thick pea soup.
Modern Pies
In recent years, there has been a surge in gourmet and artisanal pie shops, elevating the pie-making craft to new heights.
These establishments often experiment with creative fillings, high-quality ingredients, and innovative pastry techniques, appealing to food enthusiasts looking for unique and premium pie experiences.
What Makes a Pie Good?
So what exactly makes a pie good?
Well, that is a matter of subjective intrepretation, but the general consensus is that a good Aussie pie is a delightful combination of several key elements that come together to create a truly satisfying culinary experience.
Here are some notable factors that make a pie stand out as a classic Australian favourite:
Flaky and Buttery Pastry
The foundation of any good pie is its pastry. A perfect Aussie pie should have a flaky and buttery crust that’s golden brown and slightly crispy on the outside, yet tender and soft on the inside. The pastry should also hold its shape while being easy to bite into.
Quality Filling
The filling is the heart of the pie, and it’s crucial that it’s made from high-quality ingredients. Whether it’s traditional minced beef, chunky steak, chicken, or seafood, the filling should be rich, flavorful, and seasoned to perfection.
Generous amounts of tender, succulent meat and well-cooked vegetables (if included) are essential for a satisfying pie. (The same goes for fruit pies).
Balanced Seasoning
A good Aussie pie strikes the right balance of seasoning. The flavours should be robust without overpowering the taste of the meat or other ingredients.
A dash of salt, pepper, and a hint of herbs and spices enhance the taste of the filling, making it a harmonious symphony of flavors.
Consistency
The filling should have a consistent texture throughout the pie. No one likes encountering an undercooked or overcooked portion of meat.
Likewise, the sauce or gravy should be thick enough to avoid making the pastry soggy but not too thick that it overwhelms the overall experience.
Serving Temperature
Serving temperature is crucial for enjoying a good pie. Pies should be served piping hot, allowing the aroma to waft through the air, tempting the taste buds. A warm pie is comforting and enhances the flavours.
Accompaniments
While a good pie can stand on its own, the right accompaniments can elevate the experience further. Tomato sauce (ketchup) is a classic condiment that complements the savoury flavours of the pie. Some people also enjoy adding a dollop of mushy peas or mashed potatoes on the side.
Hand-Held Convenience
One of the charms of an Aussie pie is its convenience as a handheld meal. The pastry should be sturdy enough to hold the filling without crumbling, making it easy to enjoy on the go or at sporting events.
Diversity in Fillings
While the classic meat pie remains a favourite, a good Aussie pie scene embraces diversity in fillings. From chicken and mushroom to vegetarian and vegan options, the availability of various flavours caters to a wide range of tastes and dietary preferences.
Nostalgic Appeal
A good Aussie pie often evokes a sense of nostalgia and cultural significance. It can remind Australians of family gatherings, sporting events, or cherished childhood memories, adding an emotional element to the dining experience.
Overall, a good Aussie pie marries flaky pastry, high-quality fillings, balanced seasoning, and a sense of nostalgia, all brought together in a convenient and comforting hand-held package. Whether enjoyed at a local bakery, footy game, or family picnic, a well-made Aussie pie is a symbol of Australia’s culinary heritage and a delicious treat for locals and visitors alike.
Who makes the best pies in Australia?
So who makes the best pies in Australia, we hear you ask? Well, according to The Great Aussie Pie Competition, it is the following places:
Best Plain Meat Pie
This honour went to the Pinjarra Bakery in Pinjarra, Western Australia, for their chunky version.
Best Seafood Pie and Gourmet Pie
The Paradise Bakehouse in Moore Park Beach, Queensland took out both of these awards for their wonderfully named Dancing Scallop Pie.
Australia’s Best Plain Sausage Roll
Ballarat’s Hope Bakery, located in Sovereign Hill, was bestowed this accolade.
Best Gourmet Sausage Roll
The Little Red Grape Bakery in Sevenhill South Australia enjoyed this recognition for their garlic chicken roll.
Best Poultry Pie
Among tough competition, the Paradise Bakehouse in Moore Park Beach, Queensland scooped yet another award for their creamy chicken offering.
Best Brekkie Pie
Toowoomba based CC’s on the Range Bakehouse earned this titled thanks to their Ned Kelly.
Best Red Meat Pie
The New York Ruben, as offered by the Miami Bakehouse in Greenfields, Western Australia received this honour.
Best Vegetarian Pie
They were celebrating over in Tatura, Victoria when the Tatura Bakery & Lunches won this award for their cauliflower & cheese pie.
Best Game Pie:
Yet again, the Paradise Bakehouse in Moore Park Beach was victorious thanks to their Red Curry Crocodile effort.
Best Apple Pie
The Toodyay Bakery in Toodyay, Western Australia won this award for their apple cinnamon pie.
Best Slow Cooked BBQ Pie
For their Mac Cheese & BBQ Beef Brisket pie, the Country Cobb Bakery in Springvale, Victoria won top honours.
Best Gluten Free Pie
Beefy’s Pies in Kunda Park Queensland beat all-comers for this accolade thanks to their steak bacon cheese pie.
Gluten Free Sausage Roll
Based in Wendouree in Victoria, J&M Catering were recognised for their Spinach & Ricottta creation.
Best Apprentice Pie
This title was given by the Little Red Grape Bakery, based in Sevenhill, South Australia for their Thai Satay Chicken.
Best Christmas Fruit Mince Pie
Last but not least, this seasonal pie award was taken out by the Pie Face based in the suburb of Upper Coomera in Queensland.