Foodies just need a reason to eat delicious cheesy dishes. And if they are easy to cook, nothing like that. Thank us later, this time we are sharing DIY Pie recipes from few culinary experts on Instagram.

Pies are the eternal comfort food. Whether you’re going for sweet pies or savoury pies, they can switch your bad mood by 180 degrees! Contrary to popular opinion, pies are extremely easy to cook. With the right kind of ingredients and baking equipment, pies are absolutely easy-peezy!

If you’re still having trouble, check out these DIY pie recipes suggested by food enthusiasts on Instagram that will totally upgrade your pie making game –

1. Cheesy Vegetable Pie by Sabrina, Easy Family Recipes

View this post on Instagram

~EASY CHEESEY VEGETABLE PIE~ I posted a picture of this unbelievably easy cheesey veggie pie on my stories the other day and you all went a little mad for it ? I was overwhelmed with requests for the recipe so here it is! This is a veggie version but you can add chicken as well if you want a complete meal. It’s full of yummy flavoured veggies and a divine cheese sauce, perfect for adults and kids alike (I served to both and everyone loved it). There are some great cooking hacks in here to save you time and effort – I didn’t chop a thing! ? Check out my recipe below and in my highlights. It’s a yummy one ? ? Serves 8-10. You will need: 1 onion, chopped (use frozen for quickness) 3 tbspn garlic, chopped (use frozen for quickness) 1kg frozen mixed vegetables 1 tbspn dried mixed herbs 1 tbspn garlic powder/granules 1 tbspn onion powder/granules 1 tspn red chilli powder (optional) 1 tbspn plain white flour 1 tbspn dried thyme 375g ready rolled shortcrust pastry sheet 1 egg ? For the cheese sauce: 100g butter 1/2 cup plain white flour Up to 500ml milk 1 cup grated cheese Salt and pepper ? 1. Fry onions with garlic and season with salt and pepper to taste. 2. Add veggies, mixed herbs, onion powder, garlic powder and chilli powder. Cook on medium heat for a few mins. 3. Add flour and dried thyme, mix and set aside. Start on the white sauce now. 4. Melt butter in a saucepan and stir in flour till fully absorbed. 5. Pour milk in gradually while whisking till a thick sauce forms. Whisk the entire time. It should be pouring consistency. 6. Add cheese and mix until melted. Season with 1 tspn salt (or to taste). 7. Mix the sauce and veggies together and check and adjust seasoning as necessary. 8. Lay a sheet of rolled pastry over the top (you may need to trim to size if using ready rolled pastry), and decorate with any leftover pastry if you like. 9. Beat egg and brush lightly over all the pastry. 10. Bake at 180° for 50 mins or until pastry is golden. Serve warm.

A post shared by Sabrina | Easy Family Recipes (@sabrinas_kitchen_) on

2. Mac N Cheese Pot Pie by Nagi & Dozer, RecipeTin Eats

View this post on Instagram

?Chicken Pot Pie is the MOST POPULAR recipe on Facebook today!! Thought I’d share it here too cause I don’t want you guys to miss out! ? – N ❤️ . Chicken Pot Pie . Chicken & broth: 600 g/1.2lb chicken breast (or boneless thighs) 2 cups milk any fat %, 1 cup chicken broth, 2 tsp chicken or vegetable stock powder, 2 sprigs thyme optional Chicken Pot Pie: 1 large onion, 2 large carrots, 3 celery ribs chopped 2 garlic cloves minced, 50 g / 3 tbsp butter 1 tsp dried thyme, 1/3 cup white wine*, 1/3 cup flour, 1/2 cup grated parmesan, 1/2 tsp black pepper, 1 cup frozen peas no need to thaw 2 sheets puff pastry (enough to cover pots, with drape), 1 egg , lightly whisked . 1. Poach chicken at gentle simmer 15 min in milk, broth, stock and thyme sprigs. Remove, shred or chop. Keep poaching liquid. 2. Melt butter over medium high, cook onion and garlic 1 min. Add carrot and celery, cook 3 min until carrot is soft. 3. Add wine, cook until mostly evaporated. Add flour, cook 1 min. Add half poaching liquid, mix until flour incorporated and becomes thick sludge. 4. Add remaining liquid, stir to dissolve. Add parmesan, pepper, chicken and peas. Cook 3 min until liquid thickens to creamy consistency. Spoon into 2 cup pots, cool in fridge 30+ min (at least ensure surface not piping hot). 5. Cut rounds from puff pastry larger than pots. Brush edge of pots with egg, cover with pastry, press down sides. Brush with egg, then cut slit in middle. Bake 35 – 40 min at 180C/350F until tops are golden. Serve immediately! . Freezing option: Cool filling completely then top with raw pastry. Fridge 2 days or freeze 3 months. Thaw then bake per recipe. . * Secret ingredient that makes sauce extra tasty, but can skip if you can’t consume alcohol for health or religious reasons (no other excuses accepted! ?) . . #recipetineats #chickenpotpie #cosyfood #sundaysupper #piemonsters

A post shared by Nagi & Dozer – RecipeTin Eats (@recipe_tin) on

3. Strawberry Pie by Taste of Home

View this post on Instagram

How delicious does this Easy Fresh Strawberry Pie look?! We're celebrating #piday with a fan-favorite pie that's PERFECT for today — or any day! ****** I made two of these strawberry pies instead of a cake [and] the berries were absolutely perfect. —Josh Carter, Birmingham, Alabama
Total Time
Prep: 20 min. + cooling Bake: 15 min. + chilling Makes
8 servings
1 pastry shell (9 inches), unbaked
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional
Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Serve with whipped cream if desired.
TEST KITCHEN TIP For a different presentation, use whole fresh strawberries and arrange them pointed side up in the pie crust. This is also a smart time-saver because you don't have to slice the berries.
#314 #pierecipe #happypiday #pieday

A post shared by Taste of Home (@tasteofhome) on

4. Lemon Pie by Sarah Trenalone

View this post on Instagram

It’s MEYER LEMON season! ? Do you keep seeing these pretty golden lemons at the store, and aren’t sure what to do with them? Try making this easy WHOLE LEMON PIE! ?? . Recipe ?? . Ingredients Lemon Pie: 2 Meyer lemons, cleaned + dried 1 1/2 cups sugar 1 egg, room temperature 2 egg yolks, room temperature 1 1/2 TB cornstarch 1/2 cup Greek yogurt, plain (whole milk) 4 TB butter, melted + cooled 1 graham cracker crust (homemade or store-bought) To serve: fresh whipped cream or a dusting of powdered sugar . Instructions Lemon Pie Preheat oven to 325°F. Quarter the lemons + remove any seeds. Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth. Tip: Add the lemons to the blender first and then add the sugar. If you add the sugar first, it tends to pack down and become difficult to blend. Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible. Slowly pour the mixture into the graham cracker crust. Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble. Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge. . . . #meyerlemon #meyerlemonpie #meyerlemons #meyerlemons? #lemonpie? #wholelemonpie #meyerlemonrecipe #lemonrecipes #pierecipe #flatlaylove #basically #food52gram #doriegreenspan #doriegreenspanrecipe #bonapp #pielovers #pieloversunite #williamsonoma

A post shared by Sarah Trenalone ? Food Writer (@champagne.tastes) on

5. Apple Pie by Lanie Hasquin

View this post on Instagram

Apple ? pie with currants. So much yum and vegan! I topped mine with Reddi Whip almond milk (vegan) whipped cream. Nothing had to change with my original recipe except the crust is done with Crisco now instead of lard. Want my vegan crust recipe? Let me know in the comments. Recipe… 2 Granny Smith apples peeled, cored and sliced 1/2 cup Domino sugar 1 teaspoon cinnamon 1 tablespoon all purpose flour 1/4 cup (ish) of currants Top & bottom pie crust How to make it… Combine the apples, cinnamon and flour in a mixing bowl. Gently stir (don’t break the apple pieces up) until the apple is coated with the sugar mixture. Allow it to sit for about 10 minutes until the sugar mixture looks wet. Mix in the currants. Put the bottom crust in the pie pan. Pour the apple mixture in and spread it evenly in the pan. Cover with the top crust. Seal the edges. Cut vent holes in the top of the pie. Brush a layer of melted vegan butter over the raw top crust and generously sprinkle cinnamon sugar over the butter. Bake in a 350 degree oven for 45 ish minutes. Let the pie cool for at least 30 minutes before cutting into pieces. Top with vegan whipped cream and enjoy! #vegandessert #veganpie #veganrecipe #easyveganrecipes #easyvegandessert #veganuary #govegan #foodporn #yummyfood #pierecipe #dessertrecipe #dessertrecipevideo #applepie? #currants #vegancommunity #fruitpie #idonteatanythingthatpoops #veganfoodporn #goveganfortheanimals

A post shared by Lanie Hasquin (@the_lanie_life) on

6. Vegan Pumpkin Pie by Anissa & Joey

View this post on Instagram

Our favorite #vegan pumpkin pie recipe!! ??‍???‍?Even your toughest vegan critic will be pleasantly surprised with this creation! Hope you all are having a beautiful start to 2020 ?and here’s the recipe for all those #pumpkinpie lovers: ❣️1 pie crust (we used a vegan graham cracker crust) ❣️1 15oz can of pumpkin purée (unsweetened) ❣️1/4 cup maple syrup or agave ❣️1/2 tsp salt ❣️1 tsp pumpkin pie spice ❣️3/4 cup raw cashews (soaked overnight) • ❣️1/2 fuji or red apple • ❣️1/2 tsp vanilla extract • • ?blend all ingredients (expect for pie crust ?) in a high spend blender. Fold mixture into pie crust. Bake at 425 degrees for 15 minutes, then drop the temp to 350 degrees for 45 minutes. Allow to cool for 1-2 hours, and then cover and store in the fridge for up to 5 days. • • • Enjoy and let us know what you think!! It’s the healthiest and yummiest pumpkin pie recipe we’ve created? • • • ??? #veganpumpkinpie #pumpkinpierecipe #veganpumpkinpierecipe #healthypie #healthypumpkinpie #veganuary #veganuary2020 #bakingfromscratch #bakingpie #holidaypie #easypie #pierecipe #vegandessert #vegandessertrecipes #dairyfreedessert #intuitiveeating #heresmyfoods #veganfoodshare #dairyfreepie #dairyfreerecipe #laplantavida #newyearnewfood #foodgoals #plantbasedeating #plantbasedrecipes #plantbasedrecipeshare

A post shared by Anissa & Joey ?????❤️ (@laplantavida) on

7. Turkey & Ham Pie by Anna Stanford, Anna’s Family Kitchen

View this post on Instagram

Turkey & Ham Pie. Wondering what to do with your leftover cold cuts? How about this pie? If you have both turkey and ham in the fridge then you’re sorted. If your turkey has been demolished, you could use chicken instead. And if you don’t have any cooked ham, in it’s place fry off some diced bacon. You can even use up your leftover gravy. Serves: 4-6 INGREDIENTS 1 tbsp oil 750g cooked turkey 200g diced cooked ham (or use bacon if you haven’t got any ham left!) 2 leeks sliced 2 garlic cloves crushed 1 tsp dried thyme⠀ 2 tbsp plain flour⠀ 100ml white wine⠀ 75ml milk 100ml leftover turkey gravy, or chicken stock 500g pack fresh puff pastry,⠀ 1 egg beaten Melt the butter and add the keeks. Soften for 5 minutes on a low heat. Add the garlic add sweat for 5 minutes more. Add the thyme and flour and stir then pour in the wine. Add the milk and stock. Stir or whisk so you get a smooth sauce. Add the turkey & ham and simmer for 15 minutes. Cook. ⠀ Pour the mixture into a pie dish and let it cool before adding the pastry top. ⠀ Brush the egg around the edge of the pie dish. Roll out the pastry (if use ready rolled) and lay it on top of the mixture. Press around the sides. Brush with the beaten egg and criss cross the top with a knife. Pierce the middle to let steam out. Put in an oven at 200 degrees for 30 mins or until the pastry is golden brown. Serve with mash and green veg. #annasonepots #turkeypie #leftoverrecipes #turkeyandham #pies #pierecipe #turkeyrecipes #christmasleftovers #chickenpie #onepots #happyfamily #foodphotography #winterfood #comfortfood #pielove #knackered

A post shared by Simplifying Family Meals (@annasfamilykitchen) on

8. Blueberry Pie by Courtney Rose, moodymadeyefoodie

View this post on Instagram

Beauty comes in all shapes & PIES ? But just. LOOK at this STUNNA. I am so shook right now about this slice. I know I talk about this pie all the time but honestly I’m gonna keep talking about it. The absolute one and only fruit pie that 1) I dared to make myself (from scratch this time) and 2) the only fruit pie I’ve ever became obsessed with. Made with 8 cups of wild frozen & organic fresh blueberries and I know I said I wouldn’t make a cookie crust but this unintentionally became a maple shortbread cookie crust cause it was hard for me to roll it out the dough thin enough. Regardless, bae & I are both HERE for it. Here’s what makes that thiiiickness under dat crust: For the crust, I modified the all butter perfect pie crust edition recipe from @foodnetwork. Made it a maple shortbread with @maplevalleycooperative maple sugar & @braggsacvhealth ACV. Use #vegan butter if DF. Filling started w/ 3 cups wild frozen @wymansfruit/ @naturestouch_frozenfruit blueberries and 1/4 cup @maplevalleycooperative maple syrup. I brought it to a boil then simmer until reduced. Once it cooled down, add 1 TBS fresh squeezed lemon juice, 3 TBS quick cooking organic tapioca pearls from @edwardandsons, scraped vanilla seeds from 1 vanilla bean, 1/4 tsp organic nutmeg (@frontiercoop always), 1/4 tsp ceylon cinnamon, 4 more cups of FRESH organic blueberries and ~1/2 more maple syrup. Brushed with @malkorganics pecan nog (dat new new) & baked at 400 for around 50 mins. The hardest part is waiting for it to chill in the fridge until firm. Hands down, a pie that has gone down in history in this household. Holidays or other days lol. Enjoy yourself this week friends ? #blueberrypie #bestpieever #madefromscratch #homemadepie #pierecipe #blueberrypierecipe #knowyourfood #nopreservatives #nopesticides #fruitpie #thick #thatslicetho #holidaytreats #holidayeats #dessert #healthieralternative #dairyfree #vegan #plantbased #eatyourcolors #refinedsugarfree #eatyourfruits #treatyoself #listentoyourbody #foodfreedom #intuitiveeating

A post shared by Courtney Rose, CHES ® (@moodymadeyefoodie) on

9. No Bake & Diary Free Pumpkin Pie

View this post on Instagram

No-Bake Dairy-Free Pumpkin Pie – .. Ingredients Crust: 10 dates 2 cups pecans 2 tablespoons almond butter 3 tablespoons coconut flour 1 tsp cinnamon 1 tsp pumpkin pie spice Filling: 1 block silken tofu (from the self-stable box) 2/3 cup sunbutter 2/3 cup pumpkin purée 1/4 cup + 2 tbs maple syrup 2-3 tsp pumpkin pie spice 1-2 tsp cinnamon Sprinkle of pink salt 1 1/2 teaspoons vanilla 1/2 teaspoon cornstarch Instructions 1. Make the crust. Place all crust ingredients into a food processor and blend until sticky. Take this “dough” and form into a pie or springform pan. Place in the freezer. 2. Make the filling. Place all filling ingredients into a food processor or high-speed blender and blend until smooth. Taste and adjust for sweetness or additional spices. 3. Remove the crust from the freezer, pour the filling into the crust, and place the pie back in the freezer for 2-4 hours or in the refrigerator for at least 8 hours to set. Enjoy! .. .. .. #cincy #cincygram #cincinnati #cincyusa #dairyfree #vegan #pecans #cinnamon #almondbutter #pie #ilovepie #pierecipe #holidays #cheers #holidayspirit #cleaneating #celebrate #greenfarmlife #sundayfunday

A post shared by the green farm JUICERY (@greenfarmjuicery) on

10. Pecan Pie by Kylie Ainslie

View this post on Instagram

Pecan pie with homemade crust. I promised my colleagues I'd show them a real pecan pie, well here it is! Pie recipe from @nytcooking and crust recipe from Classic Home Desserts by Richard Sax. Crust: 1 1/2 C all-purpose flour 1 tsp sugar 1/2 tsp salt 6 tbsp cold, unsalted butter 1 1/2 tbsp cold, solid veg shortening* 3 tbsp cold water *I substituted more butter for veg shortening because I didn't have any. Worked fine. 1. Combine flour, sugar, salt, and butter in food processor and pulse until crumbly (or cut in butter with knives if you don't have a good processor). 2. Add water and pulse until the mixture begins to clump together. 3. Gather dough into a ball. Flatten slightly into a disk, wrap in plastic, and chill for at least 30 min before rolling out. Pie: . . . #pecanpie #southerncooking #pecans #pie #homemade #pierecipe #piecrust #inpiewecrust #dessert #christmas #southern #delicious #fromscratch #southernfood #thanksgiving #nytcooking

A post shared by Kylie Ainslie (@goinginforthekale) on

Is your mouth-watering yet? Ours surely is! Tell us the first recipe you will be attempting in the comments below!

Also Read : Foodies on Instagram suggest the cheesiest dishes to try in Mumbai, NCR and Bangalore