Best of Boston

Best Pies

2014 Best Pies

Petsi Pies

When it comes to pie, we like our hand-pressed crusts substantial and loaded to the brink with butter. So too does Petsi, and the Somerville [...] read more»
2009 Best Pies, Fruit

Petsi Pies

Only the most flavorful morsels of perfectly ripe, sweet fruits make the cut for Renee McLeod's blueberry, mixed berry, and tart cherry crumb desserts. We're [...] read more»
1999 Best Pies, Apple

Trudie’s Treats-Homemade Treasures

If it's possible for a Scandinavian apple pie to be better than an American one, Trudie's Swedish apple pie takes the cake. The secret: sweet, [...] read more»
1999 Best Pies, Boston Cream


It seems that Boston cream pie is the tiramisu of the '60s—once ubiquitous, now vanished from most restaurant dessert cards. But chef Billy Boudreau has [...] read more»
1997 Best Pies, Blueberry

Dogwood Cafe

Jamaica Plain
When snowy nights descend upon us again, there's only one thing to do: Revel in them. Tramp over to the Dogwood Cafe in Jamaica Plain [...] read more»
1997 Best Pies, Boston Cream

Mike’s Pastry

Boston cream pies are all about ratios: cake to chocolate, chocolate to cream, cream to cake. At Mike's Pastry in the North End, somebody did [...] read more»
1996 Best Pies, Apple

Greenhills Irish Bakery

The crust is thicker than usual—almost cobbler-like—flaky and delicious, holding loads of fresh apples; this pie is terrific. We like it Irish-style, without cinnamon. It's [...] read more»
1996 Best Pies, Spinach

Lolly’s Bakery

A double-crusted round pie, stuffed with spinach, onions, and a hint of cheese, and cut into wedges. It's filling and very good. read more»
1995 Best Pies, Boston Cream

Bentonwood Bakery/Cafe

Newton Centre
This classic not-really-a-pie has three parts: cake, custard, and chocolate frosting. Bentonwood's version is unconventional—individual, cupcake-size BCPs, a circle of cake topped with a creamy [...] read more»
1980 Best Pies, Boston Cream


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1978 Best Pies, Boston Cream


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1977 Best Pies, Pecan

Ma Dixon’s

Southerners in our midst say that this rich confection of dark, sticky filling and crunchy pecan halves is the real McCoy. read more»