The free-standing shop front on Pittwater Road in Collaroy has been serving travellers up and down the Sydney coast since 1948, but sometime in the 1970s it switched from a tea house to a pie shop, and it has stayed the course for half a century and counting. They crank out thousands of pies a week here, and their efforts have not gone unacknowledged – there are more than 30 awards plastering the walls inside. They have 28 varieties in the oven, and while a chunky steak never goes out of style, they have won firm fans with a spicy Mexican beef with jalapenos and sour cream; a butter chicken; and a chicken, avocado and brie. 1003 Pittwater Rd, Collaroy; facebook.com/uppercrustpies

This isn’t your typical corner-shop pie; it’s a towering, flaky monument to what happens when deft pastry chefs turn their attention to savoury treats. Beef gets the slow-cooked treatment before being generously heaped into a deep, crisp pastry case that crunches like autumn leaves, while the Thai chicken curry pie is the sort of thing you should plan a whole day around. The crust-to-filling ratio is perfectly precise, ensuring that every single bite is satisfying, and that the pastry won’t turn into a soggy mess on the trip home… although it’s unlikely it’ll survive that long without being eaten. Parramatta Square, 404/12 Darcy St, Parramatta; threefoldpastry.com

Surfboards parked outside, golden pies inside, this beachside bolthole knows its crowd. Chunky steak is the local hero: hearty, well-seasoned, with enough gravy to comfort but not drip down your wrist and onto your swimmers. There’s bacon and cheese for the hungry, and a brisket, mac and cheese for the curious, held together by a pastry shell that holds its own on the walk to the sand. It’s unpretentious, a little sun-kissed, and built for one-handed eating with the sea breeze as a condiment. For a quick hit of warmth after a salty morning, The Pie Shack never misses its wave. Shop 3/2-6 Cronulla St, Cronulla; instagram.com/thepieshackcronulla

Stone Artisan Bakers has carved out a name as a quiet achiever. The corner shopfront hums with locals grabbing sourdough, coffee and something savoury from the counter. Their pies are sturdy in the best possible way, with deep golden crusts, hearty fillings and seasoning that is definitely more balanced than brash. Their flavour combos, from the perfectly simple classics to the expectation bending variants, like mild goat curry, are exactly what you need to nix a craving. Add to that their sausage rolls and a few classic sweets, and you’ve got a recipe for suburban cafe perfection. Sometimes all you need is a good pie baked by people who care. 500 Logan Rd, Greenslopes; @stoneartisanbakers

This pale pink shop-front on Crown Street, Surry Hills, is the designer boutique of pie shops. It’s about quality, not quantity, so there are fewer than a dozen daily pastries that sit in pride of place on a marble plinth in a display case on the counter. Come for the sweets, such as a cardamom and ginger scented bun, but stay for the star of the show: the Lode pithivier. This intricate disc of traditional French pastry comes stuffed with a pork and shiitake mushroom ragu. And given this shop is brought to you by two Lumi chefs, the littlest details count, such as the rich chicken jus and cream sauce that accompanies your pie. Prefer a more British interpretation? The wagyu and mushroom is a classic pie with upper crust swagger and house made spicy ketchup on the side. 487 Crown St, Surry Hills; lodepies.com

Bella & Tortie is the kind of secret bakery locals whisper about, then reluctantly share with their closest friends. Open just two mornings a week, Friday and Saturday, it draws a loyal crowd who line up early for a chance at owner and founder Suzi Unwin’s elegant pastries and savoury pies. The sweet treats are one thing, but the real heroes are the ever-changing pie offerings. Thick, buttery pastry envelops some truly incredible and imaginative fillings, like tonkotsu pork or chicken adobo. Unwin works tirelessly in partnership with some of the city’s top producers, suppliers and chefs. But, you’ll have to make sure you move quick, pies sell out within hours. 400 Stafford Rd, Stafford; bellatortie.com

Two pies share the stage at this 165-year-old North Shore pub, and both demand your attention. The beef and Guinness option boasts tender chunks of meat braised in rich stout gravy until it’s falling apart, enclosed under a buttery, golden crust that holds everything together but still yields with just a bite. The chicken pie might be lighter and creamier, leeks adding subtle sweetness to the juicy chook, but it’s no less satisfying. Both pies are perfect for a lazy weekday lunch, a casual dinner or a pint companion, and make a compelling argument for this long-standing pub’s enduring popularity. 199 Miller St, North Sydney; ragandfamish.com.au

Sure, some of the magic of this popular road-trip stop just north of Sydney might be the views, but it’s the pies that keep attracting the crowds on weekends. Crisp-edged pastry encases a host of both classic and inventive flavour combos, like pepper steak, Moroccan lamb and the excellent chicken, honey and mustard. Eat your chosen pie on a picnic table overlooking the valley, breathe in the fresh air and watch the swathes of weekend bikers interrupt their rides for a lunchtime refuel. Simple, old-school technique and breathtaking vistas combine to make a roadside pie pilgrimage worthy of its own journey. 1296 Pacific Hwy, Cowan; pieinthesky.com.au

It takes a wonder chef to make a Wonder Pie. Chef Ray Capaldi had his moment of enlightenment in 2018, moving his talents from fine dining to pies with integrity. The shortcrust bases with glossy puff tops are engineered to perfection, while classically inclined fillings like lamb and rosemary or beef and red wine mix it up with more outré inventions, such as the chicken parma pie and ever-popular lasagne pie. Get them family-sized, bite-sized and everything in between. You’ll also find Wonder Pies playing a starring role at Capaldi’s Baketico cafes in Heidelberg, Collingwood and Brunswick. Multiple locations; wonderpies.com.au

Chilly nights demand a pie, and this pub delivers. Though the pie of the day fillings change often, the beef and Guinness special is a must-order when it appears on the blackboard, combining tender meat, robust stout-infused sauce and a pastry top that cracks perfectly. It’s a meal that walks the line between comforting pub classic and polished bistro fare, perfect with a pint of ale or a glass of wine. The execution is consistent, satisfying and warmly familiar: proof that even a pub pie – particularly one in a pub as historic and beautiful as this – can be a masterpiece. 236 Jersey Rd, Woollahra; lorddudley.com.au

This classic British cold pork pie is part pub snack, part Sydney legend. Firm, perfectly spiced pork is set in a gently sweet, richly savoury jelly and wrapped in rich, golden pastry that cracks just the right amount with every blissful bite. It’s even more perfect when paired with a pint (and perhaps a Scotch egg) and enjoyed in the sandstone charm of one of Sydney’s oldest breweries. There are no frills and no fancy garnishes, just a side of Branston pickle and the singular comfort of traditional British pub fare done properly. 19 Kent St, The Rocks; lordnelsonbrewery.com

Who says pies need meat to hit the spot? Funky Pies’ vegan and vegetarian creations – from a lentil-filled bolognese number to the cheekily named ‘Eezy Chic’n Cheezy’ with its creamy, broccoli-flecked sauce and the ‘No Wurry Curry’ pie with organic chickpeas and lentils – prove it’s possible to create umami-packed comfort food while staying totally plant-based. They even do onion- and garlic-free options for those who don’t align with alliums. Add gluten-free choices, a sunny courtyard for that post-swim snack, and the mission-driven heart behind the brand, and you’ve got a pie shop that’s as iconically Bondi as the beach. 2/144-148 Glenayr Ave, Bondi Beach; funkypies.com.au

The siren song of Nadine Ingram’s Woolloomooloo bakery is as strong as the day it opened, for who can resist a lamington soaked in pannacotta, or rustic cakes by the slice like a gravity-defying black forest cake iced in crème fraiche and berry compote. But look past the sugar to the pie oven and you will be rewarded with a golden parcel of chicken and ribbons of soft leek, fragrant with the gentle anise from tarragon. Or if you like your pies as free rambling as your holiday destinations, why not opt for the fall-apart tender beef cooked down into a feisty rendang curry sauce. Smart players know that a tiny jar of the house-made tomato relish is the right way to go no matter which choice you make. 53 Riley St, Woolloomooloo; flourandstone.com.au

Put a lid on it: Hayden’s Pies is known for producing some of the best pies in NSW. The South Coast is blessed with great bakeries. But this Ulladulla outlet has advanced the old-school art of baking pies to new heights of brilliance. The chunky steak in rich gravy is a staple. But the pie topped with mash potato is an indulgent dream come true. While Hayden’s showcases a slew of pies, it also roams the globe for inspiration for its desserts, doling out classics such as New York cheesecakes and Portuguese tarts. Shop 2/166 Princes Hwy, Ulladulla; haydenspies.com.au

If the words ‘curry pot pie by Victor Liong’ fail to make you sit up and take notice, you don’t deserve a seat at the celebrated chef’s casual city sibling to his Lee Ho Fook fine diner. The aromatic filling of chicken curry (don’t worry, chilli-fearers – it’s light on the spice,) is a joy to inhale when you peel back the flaky roti lid. Tear it into pieces, dip and repeat. Don’t forget to throw in an order of fries to cement your carbohydrate-driven happiness. And while you’re there, it would be a shame to miss out on the house dumplings. Shop 6/500 Bourke St, Melbourne; silkspoon.com.au