There are few things more comforting than cracking through golden pastry to reveal a steaming, savoury filling. That is exactly why British Pie Week, held every March, has earned a firm place in the nation’s food calendar. It is a chance to champion one of Britain’s most iconic dishes and to rediscover just how versatile the humble pie can be.

Pies have been part of British cooking for centuries. In medieval times, thick pastry cases were used to preserve and cook meat. These early pie cases were more practical than edible, but over time pastry became flakier and far more delicious.

The history of British Pie Week

British Pie Week was launched in 2007 by pastry brand Jus-Rol to celebrate Britain’s love of pies and encourage more people to cook them at home.

Over the years, the week has gathered momentum. Restaurants create special pie menus, local bakeries showcase limited edition flavours and social media fills with proud photos of homemade creations. It has become less about promotion and more about pride in a dish that has been part of British life for centuries.

What is the UK’s top pie?

The hearty steak and ale pie remains the UK’s most popular pie, consistently topping supermarket sales and pub menus, especially during British Pie Week. Close behind are comforting classics such as chicken and mushroom pie and the famous pork pies of Melton Mowbray, traditionally enjoyed cold with a touch of English mustard.

Sweet pies deserve their moment too. Apple pie, with its cinnamon scented filling and crisp shortcrust pastry, continues to be a firm family favourite.

Baking a classic pie

If you fancy baking your own this British Pie Week, start simple. For a classic steak and ale pie, gently brown diced beef with onions, add a spoonful of flour, pour in 500ml of ale and enough stock to cover, then simmer until tender. Finish with a sprig of thyme, season well and top with ready rolled puff pastry before baking at 200°C until golden and crisp.

For something sweet, try a quick apple pie. Slice cooking apples and toss with sugar, cinnamon and a squeeze of lemon juice. Line a pie dish with shortcrust pastry, add the filling, cover with a pastry lid, brush with beaten egg and bake until bubbling and bronzed.

Whether you pick up a pie from your local bakery, support a farm shop, or roll up your sleeves and make one from scratch, this is the perfect week to celebrate proper British comfort food. After all, few dishes bring people together quite like a good pie!