The whole-grain temple of James Beard award-winning baker Kim Boyce turns out great seasonal pies like apple streusel topped with buckwheat crumble and jammy rye open-faced tart smeared with frangipane, local cranberries, and prune plums. In summer, don't miss her peach hand pie—its flaky pastry jaws clamped around voluptuous, fire-singed fruit chunks.
The fruit pies—pear-tayberry to summer blackberry with walnut crumb—are excellent, but you're here for the cream pies. The coconut cream is worth the trip alone: a mountain of creamy custard, just sweet enough, under a blizzard of toasted coconut in a wondrous, buttery crust.
Montavilla's unofficial community center practically demands that you slow down and share a slice of pie and a steaming mug of Water Avenue Coffee with a friend. An espresso cream pie seems appropriate.
This Pacific Northwest chain preserves its from-scratch cred with take-and-bake pies and crusts. The best-selling Marionberry Pie, made with Oregon Marionberries, is available year-round in the freezer at any Grand Central location.
Portland's champions of the all-butter crust make arguably the best pecan pie in the city: crunchy salt dances over bourbon, orange, and fresh nuts, big and buttery, from a Georgia farm. For a quick fix, head for the trays of boisterous, three-bite, chocolate banana cream-filled “sliders.”
This traditionalist neighborhood spot delivers with its vegetarian apple mincemeat pie. Also on the roster: rum chocolate pecan pie, blue gooseberry pie, and the imitable Bumbleberry—a hot mess of rhubarb, strawberry, apple, marionberry, blueberry, and cherry under one buttery and flaky roof.
The Aussie-inspired meat pies and seasonal dessert classics have garnered legions of fans since the company launched in 2009. Not quite ready to make the leap to a steak and cheese pie? PPC has plenty of options for the sweet-toothed, chocolate bourbon hazelnut to key lime.
One of Portland’s pie stalwarts, Random Order cranks out an archetypal pumpkin pie and a Tahitian vanilla, salted caramel apple pie—a favorite of Travel + Leisure magazine. (They also make a vegan apple pie.) But don't let that stop you from exploring the rest of the menu, from Oregon cherry to brandied peach.
These former food cart pie vendors specialize in "pie holes," a.k.a mini-pies, in every flavor imaginable. Classic 9-inch pies are also available for special order.