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top down view of a mushroom pie fresh from the oven

Mushroom Pie

A classic savory pie made with a luscious mushroom filling made easy using ready made pie crust. Make this hearty pastry dish fresh off the oven on a cold day to instantly warm you up!
Course Side Dish
Cuisine American
Keyword mushroom pie, thanksgiving side dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 332kcal
Author Maike


  • 4 tablespoons butter unsalted
  • 1 medium yellow onion diced
  • 16 ounces mushrooms white or button mushrooms, sliced
  • 1 tablespoon flour
  • ½ cup heavy cream
  • ¼ cup sherry
  • Salt and pepper to taste
  • 2 8-inch pie crusts Pillsbury



  • Preheat oven to 450º Fahrenheit.

First Bake

  • Line a pie plate with the defrosted pie crust. Prick with a fork and bake for 10 minutes.

Mushroom Filling

  • Heat butter in a large skillet. Add onions and sauté until translucent. Add the mushrooms and simmer until the mushrooms are tender, stirring occasionally. About 5 minutes.
  • Stir in flour and add in half-and-half. Bring to a rapid boil, stirring frequently. Reduce heat to a simmer and add sherry. Season with salt and pepper.
  • Transfer mushroom filling into the prebaked pie crust. Use the second pie crust place on top of the filling.
    Cut 4 half-inch slits in the center and fold the dough over. Use a pastry brush to lightly brush the dough with an egg yolk, milk, or water.
  • Bake the mushroom pie for 20 minutes or until the crust is golden brown.


Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 242mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg