How to cut a pie in 12 pieces

This easy method promises picture-perfect slices every time.

Cutting perfect slices of pie can be tricky. Crusts can crumble, bottoms can buckle and fillings can spill over, but there are a lot of tricks for a good slice. Learning how to cut pie with style is as much about having the right tools as it is learning the right method.

You’re going to need a pie to practice on! Try one of these decadent recipes.

What Tools Do I Need to Cut a Pie?

You don’t need to go out and buy that special four-in-one pie-slicing gadget in order to get perfect pieces. You likely already have all the tools you need in your kitchen.

A Serrated Knife

Your bread knife can cut through dense fillings like nobody’s business, whether you’re working with a curd or cobbler. The jagged edges catch on denser fillings and produce that first deep cut. Score the top with the serrated knife, then cut your slices deeply. And while you’re using your serrated knife, make sure you’re not committing one of these cardinal knife sins.

A Paring Knife

After you’ve sliced with your serrated knife, use a short, sharp paring knife to really dig into the crust. Make sure you’ve cut clear, defined lines that are separated from each other. Using a sharp and powerful knife is the best way to ensure the pieces are clean cut, preventing you from taking a chunk of the next piece while removing the first. Keep your paring knife sharp with our Test Kitchen’s favorite knife sharpener.

An Offset Spatula

There’s a reason offset spatulas made the list of our best-loved kitchen gadgets. You can use them for just about any baking-related task. They can do wonders for cake decorating, but they’re ideal for removing pie slices from tins. The thin, sleek spatula can get under just about any surface with ease, while the flat edge is ideal for supporting pieces while they’re being removed.

How Can I Get that Perfect Slice?

You’ve got your knives ready, but before you dig in, adjust your method. Achieving that perfect cut will take patience and practice, so don’t get upset with yourself if your first slice doesn’t go as planned. Keep trying!

Adjust to Your Pan

Not all pie dishes are made equal. If you’re making a deep-dish pie, like our favorite farm apple pan pie, you’ll need to prepare for cutting way more slices—and far messier sides on center pieces. Fatter spatulas will be better than offset, but the serrated and paring knives will still be important. More conventional pie plates, like the ones in this collection, will benefit from the use of skinnier spatulas.

Keep the Pie Cool

Regardless of the pie’s filling, tin or topping, you’ll have a much easier time slicing it when it has cooled down. Cutting a pie fresh out of the oven is a huge no-no; your filling will melt over the sides while your favorite buttery crust will collapse. If you can refrigerate or freeze the pie, you’ll have the most success while cutting. But even letting the pie come down to room temperature will make a significant improvement in your cutting method.

Clean Your Knife

Between slices, wipe down both your serrated and paring knives with a clean dish towel. This will keep the pie looking fresh, as it prevents the crust from making its way to the filling.

How Many Slices in a Pie?

If you’re slicing a pie in a conventional 9-inch pie pan, you should aim to cut between 6-8 slices. When you make your first cut with the serrated knife, slice the entire pie in half. Cut the remaining pieces at one time—this ensures all your pieces remain the same size, while also making slice-removal much easier. If the pie is heftier or filled with dense filling, you may want to go for eight pieces. Otherwise, six slices is standard for most 9-inch pies.

For pan pies, like our favorite sweet and savory slab pies, you can get 12 pieces per dish. These are great pies for potlucks and parties, as you can get a lot of pieces from a single baking tray.

50 of Our Best Pie Recipes, from Classics to New Favorites

Dar's Coconut Cream Pie

When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota

Lemony Sweet Potato Pie

For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware

Old-Fashioned Peanut Butter Pie

My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan

Irresistible Coconut Cream Pie

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

Deep-Dish Apple Pie

This deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts

Easy Confetti Pie

Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. —Gina Nistico, Taste of Home Food Editor

Banana Cream Pie

Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri

Sour Cream Peach Pecan Pie

Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas

County Fair Cherry Pie

This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia

Bake success right into your pies with these essential pie baking tools

Peanut Butter Cream Pie

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia

Easy Fresh Strawberry Pie

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama

Cape Cod Blueberry Pie

We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine

Ginger-Streusel Pumpkin Pie

I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York

Citrus Cranberry Pie

To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

New to baking pies? Check out our complete pie baking guide for all the tips and tricks you need for a perfect pie!

Marshmallow-Almond Key Lime Pie

Summer is peak season for Key limes, a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow top layer that makes it stand out as a dessert crowd favorite. —Judy Castranova, New Bern, North Carolina

Frosty Peanut Butter Pie

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma

Strawberry/Rhubarb Crumb Pie

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine

Pecan Pie Bars

These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. This Kentucky Derby dessert is perfect for the races. —Carolyn Custer, Clifton Park, New York

Apple Crumble Pie

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa

Check out how this soft pretzel pie crust transforms apple pie!

Juicy Peach & Strawberry Crumb Pie

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. —Lindsay Sprunk, Noblesville, Indiana

Chocolate Raspberry Pie

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba

Sugar Cream Pie

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Rhubarb Cheese Pie

This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin

Spiced Plum Pie

The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York

Contest-Winning German Chocolate Pie

Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico

Chocolate Cheesecake Pie

Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. —Sandy Schwartz, Brooklyn, NY

Tart Cherry Lattice Pie

Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio

Get that homemade taste in a fraction of the time. Learn how to make canned cherry pie filling taste better with a handful of not-so-secret tricks.

Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania

Sugar and Spice Pear Pie

My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. —Kristina Pontier, Hillsboro, Oregon

Sweet Potato Coconut Pie with Marshmallow Meringue

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland

Raspberry Pie Squares

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen

Lemon Chess Pie with Berry Sauce

This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri

Try this lemon chess pie recipe next!

Chocolate Silk Pie

This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York

Frozen Grasshopper Pie

When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario

Candy Apple Pie

This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado

Red, White and Blue Berry Pie

To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a holiday party without this tasty treat! —Cindy Zarnstorff, Anchorage, Alaska

Creamy Banana Pecan Pie

You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska

Grits Pie

Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina

Maple Sugar Pumpkin Pie

We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont

Fluffy Key Lime Pie

For a taste of paradise, try this no-bake pie. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan

Mocha Java Pie with Kahlua Cream

I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma

Florida Citrus Meringue Pie

Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida

Double-Crust Strawberry Pie

The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois

Silky Chocolate Pie

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island

Toffee Ice Cream Pie

“This is my sister’s recipe, but I modified it to save time in the kitchen. No doubt about it, you’ll want a second serving.” Janell Greisen - San Dimas, California

Rhu-berry Pie

I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois

Easy Crunch Berry Pie

This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen

Apple Pie

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington

Honey Pecan Pie

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio

Cranberry-Almond Apple Pie

My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire

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