Grandma’s Pickle Pie is one of those recipes that sparks curiosity, conversation, and—most importantly—delightful bites at every gathering. Imagine a flaky, golden crust filled with creamy, tangy goodness, punchy dill pickles, and a hint of cheddar, all coming together in a savory slice that’s both nostalgic and refreshingly unique. Whether you grew up sneaking pickles from the jar or just crave something a little different, this retro-inspired dish might just become your new obsession. With easy-to-find ingredients and straightforward steps, you’ll fall in love with the magic of Grandma’s Pickle Pie.
Ingredients You’ll Need
What makes Grandma’s Pickle Pie truly special is how simple pantry staples come together to create something downright extraordinary. Each ingredient plays an important role, from the tangy pickles to the creamy filling—nothing is wasted, and every bite counts!
- 9-inch pie crust: Store-bought or homemade, this forms the sturdy (and flaky) base for all that creamy, savory filling.
- 3/4 cup finely chopped dill pickles: These deliver the signature tang and crunch that defines the pie.
- 2 tablespoons pickle juice: Don’t skip it—this adds a punch of flavor that sets everything off!
- 3 large eggs: They act as a binder, giving the pie its creamy, custard-like structure.
- 1 cup sour cream: The secret to rich texture and a little bit of tangy lift in every mouthful.
- 1/4 cup mayonnaise: Provides extra creaminess and depth that keeps the filling dreamy, not dry.
- 1/2 teaspoon onion powder: Adds gentle savoriness to the pie, enhancing the overall flavor.
- 1/2 teaspoon garlic powder: Just enough to bring a subtle aromatic warmth without overpowering the pickles.
- 1/2 teaspoon ground mustard: A little zing to brighten the profile and round out the creamy filling.
- 1/4 teaspoon black pepper: For a touch of background heat that’s never overpowering.
- 1/2 cup shredded cheddar cheese (optional): Melty cheddar adds a savory note and extra richness—definitely worth it if you’re a cheese lover.
- Fresh dill for garnish (optional): When scattered on top, it brings a burst of color and fresh aroma that’s irresistible.
How to Make Grandma’s Pickle Pie
Step 1: Prep and Prebake the Crust
Start by preheating your oven to 375°F (190°C). Gently press your pie crust into a 9-inch pie plate, crimping the edges however you fancy. To keep the bottom from going soggy, prick it with a fork and prebake for 10 minutes—just enough time to set it. Take the crust out and set it aside while you work on the filling.
Step 2: Whisk the Creamy Filling
In a large mixing bowl, combine the eggs, sour cream, mayonnaise, pickle juice, onion powder, garlic powder, ground mustard, and black pepper. Grab a whisk and blend it all together until your filling is smooth and everything is well incorporated. It should look rich, glossy, and deeply inviting—almost like the promise of good times ahead!
Step 3: Add Pickles (and Cheese, If You’d Like)
Time for the stars of the show! Stir the finely chopped dill pickles straight into your creamy mixture. If you’re using cheese (and I can’t recommend it enough), sprinkle that in too. A quick, gentle stir is all it takes—it’s amazing how quickly things come together in this recipe.
Step 4: Fill and Bake
Pour your luscious filling into the pre-baked pie crust, smoothing the top with a spatula or the back of a spoon. Pop the pie in the oven and bake for 30 to 35 minutes, until the center is just set and the top takes on a lovely golden hue. You’ll know it’s ready when only a slight jiggle remains in the middle—just like a good quiche! Let it cool for at least 15 minutes before slicing.
Step 5: Cool, Garnish, and Serve
Once Grandma’s Pickle Pie has cooled slightly, give it a final flourish of fresh dill if you like. Slice it up and serve while it’s warm, or at room temperature—it’s one of those rare savory pies that tastes just as fabulous either way.
How to Serve Grandma’s Pickle Pie
Garnishes
For the perfect finishing touch, top each slice with a scatter of fresh dill or a few extra chopped dill pickles. A dollop of sour cream on the side adds richness and makes the presentation feel a little bit fancy. It’s these thoughtful details that really make Grandma’s Pickle Pie memorable.
Side Dishes
This pie feels right at home next to classic proteins—think slices of baked ham or crispy roast chicken. For something lighter, offer a fresh green salad tossed with a tangy vinaigrette or some roasted potatoes. The savory, creamy filling of Grandma’s Pickle Pie partners well with just about everything!
Creative Ways to Present
If you’re looking to impress, try serving mini “pie bites” using a muffin tin for individual portions—perfect for parties or potlucks. Or, cut the pie into small squares and arrange them on a platter for a fun, retro-inspired appetizer spread. Grandma’s Pickle Pie truly shines wherever it goes.
Make Ahead and Storage
Storing Leftovers
Leftover Grandma’s Pickle Pie can be kept in the refrigerator for up to 3 days. Simply cover the pie plate tightly with plastic wrap or foil, or transfer slices to an airtight container. The flavors tend to blend and deepen over time, making each bite as (or even more) delicious than the first!
Freezing
If you’d like to get ahead on meal prep, you can freeze the baked (and fully cooled) pie. Wrap slices individually or the entire pie in plastic wrap and then foil. It’ll last about one month in the freezer without losing its creamy texture. Thaw overnight in the fridge for best results.
Reheating
To reheat, place slices of Grandma’s Pickle Pie on a baking sheet and warm in a 325°F oven for 10 to 12 minutes. This keeps the crust crisp and the filling soft. Avoid the microwave if possible, as it tends to make the crust a bit too chewy.
FAQs
Can I use sweet pickles instead of dill?
If you’re a fan of sweeter flavors, you can swap in sweet pickles, but it will change the character of Grandma’s Pickle Pie. Dill pickles really bring out that tangy, savory bite the original recipe is known for.
What kind of pie crust works best?
Either store-bought or homemade pie crust works beautifully for this recipe. Look for a classic, all-butter or shortening crust to keep things flaky and delicious—avoid flavored or dessert-style crusts for best results.
Is the cheddar cheese necessary?
Not at all! The cheese is totally optional, but if you’re looking for a richer, slightly melty filling, go for it. Cheddar pairs wonderfully with the dill and adds just a hint of sharpness.
Can Grandma’s Pickle Pie be made gluten free?
Absolutely! Simply use your favorite gluten-free pie crust and double-check that your pickles and condiments are gluten-free as well. The filling itself is naturally gluten-free and just as scrumptious.
How do I know when the pie is set?
Keep an eye on the center of the pie—it should be just firm with a slight jiggle, much like a quiche. A knife inserted near the center should come out clean or with only moist (not liquid) filling clinging to it.
Final Thoughts
If you’re looking for a dish that’s inventive, comforting, and guaranteed to start conversations, give Grandma’s Pickle Pie a try. There’s something heartwarming and a little bit daring about bringing this quirky classic to your table—one bite, and you’ll understand why it’s a family favorite. Happy baking!
Print
Grandma’s Pickle Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Side Dish, Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Pickle Pie is a unique and savory retro pie that combines the tangy flavors of dill pickles with a creamy, custard-like filling, all nestled in a flaky pie crust. This unexpected dish is a delightful addition to any meal, perfect for those who enjoy a twist on traditional pies.
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 3/4 cup finely chopped dill pickles
- 2 tablespoons pickle juice
- 3 large eggs
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- Fresh dill for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Press the pie crust into a 9-inch pie plate, crimp the edges, prick the bottom with a fork, and prebake for 10 minutes. Remove and set aside.
- Make the filling: In a mixing bowl, whisk together the eggs, sour cream, mayonnaise, pickle juice, onion powder, garlic powder, mustard, and pepper until smooth. Stir in the chopped pickles and cheese, if using.
- Fill the pie: Pour the filling into the pre-baked pie crust and smooth the top.
- Bake: Bake for 30–35 minutes or until the center is set and the top is lightly golden.
- Cool and serve: Let cool for at least 15 minutes before slicing. Garnish with fresh dill if desired. Serve warm or at room temperature.
Notes
- This savory pie pairs well with ham or roast chicken.
- For a tangier punch, add more pickle juice to the filling.
- Best enjoyed the same day but can be stored in the fridge for up to 3 days.
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