British Pie Week 2026 : Let’s Talk Pastry.

British Pie Week runs from 2–8 March 2026. It’s a good excuse to talk about pies properly.

Most of the attention goes to the filling. The pastry still has to be right.

Shortcrust

The dependable choice. Firm enough to carry rich fillings like steak and ale or chicken and leek, but not so heavy that it overpowers them.

No one wants a base that turns soggy halfway through.

Puff

Puff pastry brings height and crispness. It works well as a lid — especially over slow-cooked savoury fillings where contrast is the point.

It suits sweet pies too. Apple. Cherry. Rhubarb. The layers add texture rather than weight.

Hot Water Crust

This is the traditionalist’s pastry. Strong, structured, often used for raised pies and pork pies. It carries a sense of heritage and works well when the filling needs full support.

Filo

Filo changes the feel completely. Light, crisp sheets layered for crunch rather than heft.

It suits spiced vegetables, feta and spinach, or lighter meat fillings. It blurs the line between pie and parcel, but it still delivers that sealed, contained satisfaction.

Sweet or Savoury — Or Somewhere Between

British Pie Week is not limited to steak and kidney. Sweet pies deserve their place too, from sharp fruit fillings to custard-based classics.

Then there are combinations that sit between categories — venison with blackberry, apple with cheddar, game with juniper.

The choice of pastry makes the difference.

Why It Still Works

Early March still calls for something warm and filling.
A well-made pie answers that.
Hard to argue it doesn’t deserve its own week.