If you’ve ever driven down Watchung Plaza in Montclair, you’ve probably seen it. A modest storefront with a Union Jack and a sign that says, simply, The Pie Store. It’s not flashy. It doesn't have the neon "Instagrammable" aesthetic of the newer bakeries popping up in Bloomfield or downtown. But honestly? It doesn’t need it. While other spots are busy trying to reinvent the cupcake, The Pie Store has quietly become a North Jersey institution by sticking to things most American bakeries ignore: savory suet crusts, proper sausage rolls, and a double-crust apple pie that actually tastes like fruit instead of corn syrup.
It’s a bit of a local secret that isn’t really a secret anymore. On Saturdays, the line snakes out the door. People aren't just there for a quick snack; they’re there to stock their freezers with frozen savory pies for the week. There is something fundamentally comforting about a place that smells like baking butter and warm meat gravy the second you step inside. It’s a vibe.
The Savory Side of The Pie Store Montclair
Most people hear "pie" and think sugar. At The Pie Store Montclair, that’s only half the story. The real stars—the things that keep people coming back through snowstorms and summer humidity—are the savory British classics. We're talking about Steak and Ale. Shepherd’s Pie. Chicken Curry.
The crust is the differentiator here. They use a traditional shortcrust that is sturdy enough to hold a heavy gravy but flaky enough to shatter when your fork hits it. Unlike a lot of commercial pot pies where the bottom is a soggy mess, these hold their structural integrity. It’s impressive. You’ve got to try the Chicken Leek and Mushroom; it’s basically a hug in a tin. They don't skimp on the filling either. You won’t find a hollow pocket of air under the lid here. It's packed.
For the vegetarians, they do a Roasted Vegetable and a Spinach and Feta that actually stand up to the meat options. It’s not just an afterthought. They use real chunks of veg that still have some bite to them.
Don’t Skip the "Bits and Bobs"
Beyond the full-sized pies, the "sides" are where you find the real British soul of the shop.
- Sausage Rolls: These are addictive. Flaky puff pastry wrapped around seasoned pork. If you buy one to "save for later," you’re lying to yourself. It’ll be gone before you hit the Parkway.
- Scotch Eggs: A hard-boiled egg wrapped in sausage meat and breadcrumbs, then fried. It sounds aggressive, but for a protein-heavy breakfast on the go, it’s unbeatable.
- Cornish Pasties: A handheld meal that was originally designed for tin miners. It’s beef, potato, and turnip (swede) tucked into a pastry D-shape. It’s dense. It’s filling. It’s historical.
Why the Sweet Pies are Different
When you finally move over to the sweet side of the glass case, things get interesting. The Pie Store Montclair does the American classics—Key Lime, Pecan, Pumpkin—but they do them with a specific European restraint. The sugar levels are dialed back just enough so you can actually taste the butter in the crust and the tartness of the fruit.
Their Key Lime is a local legend. It’s remarkably tart. It isn’t that neon green stuff you see at the supermarket; it’s a pale, creamy yellow, topped with real whipped cream. It’s the kind of pie that makes you realize how much "fake" lime flavor we usually tolerate.
Then there’s the Banoffee.
If you haven’t had Banoffee pie, you haven't lived. It’s a British staple: a biscuit base (usually crushed digestive biscuits), topped with a thick layer of dulce de leche (toffee), sliced fresh bananas, and a mountain of whipped cream. It is decadent. It is messy. It is worth every single calorie. You sort of have to commit to the Banoffee experience. You can't just have a "nibble."
The "Englishness" of the Whole Operation
The shop feels authentic because it is authentic. It’s owned by Samantha "Sam" Galinn, who grew up in London and moved to the States years ago. She brought that specific British sensibility where quality matters more than quantity. You’ll notice the shelves are stocked with imported groceries you can’t easily find elsewhere in Essex County.
Need some Branston Pickle? They’ve got it. Looking for real Clotted Cream for your scones? Check the fridge. Ribena, Aero bars, Marmite (if you’re into that sort of thing), and proper English tea brands like PG Tips or Yorkshire Tea are all there. It makes the store feel like a neighborhood hub for the local expat community and the "Anglophiles" who just want a decent biscuit to go with their brew.
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The Seasonal Hustle
If you’re planning on getting a pie for Thanksgiving or Christmas, you need to be on your game. They open up pre-orders weeks in advance, and they sell out. Fast. The "Pie Store Montclair" holiday rush is a sight to behold. There’s a specific energy in the shop during the holidays—a mix of frantic logistics and cozy cheer.
Pro tip: if you missed the pre-order window, show up right when they open. They usually have a few "extras" in the grab-and-go freezer, but they disappear within the first hour.
A Few Realities to Keep in Mind
Look, it’s a small shop. It isn't a sit-down cafe with fifty tables and free Wi-Fi. It’s a "get your goods and go" kind of place. Parking in that part of Montclair can be a bit of a nightmare during peak hours, especially with the commuters coming off the train at Watchung Station.
Also, they aren't open 24/7. Their hours are somewhat traditional, usually closing up by 6:00 PM on weekdays and earlier on Sundays. If you’re craving a savory pie at 8:00 PM, you’re out of luck unless you’ve already got one in your freezer.
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The prices are also reflective of the ingredients. You’re going to pay more for a handmade pie here than you would for a frozen one at Whole Foods. But the difference in taste is massive. You're paying for the fact that someone actually hand-crimped that crust and didn't use preservatives to keep the meat shelf-stable for three years.
The Strategy for Your First Visit
If you’ve never been to The Pie Store Montclair, don't just walk in and point at the first thing you see. You need a game plan to maximize the experience.
- Check the chalkboard. They often have daily specials or seasonal savory fillings that aren't on the permanent menu.
- Buy one hot, buy two frozen. Get a sausage roll or a small savory pie heated up to eat immediately. Then, grab a couple of the frozen large pies (the 9-inch ones) for your freezer. They bake beautifully at home and make a Tuesday night dinner feel like a Sunday feast.
- Ask about the scones. Their scones are huge, dense, and not overly sweet. If they have the blueberry or the plain, grab them. And for the love of all things holy, buy the clotted cream and strawberry jam to go with them. Doing it any other way is a crime.
- Don't forget the tea. If you’re getting a sweet pie, grab a box of Yorkshire Gold. The bitterness of a strong black tea cuts through the sweetness of the Banoffee or the Key Lime perfectly.
Moving Forward with Your Pie Journey
Actually getting your hands on these pies requires a tiny bit of effort because they don't ship nationwide like the massive corporate bakeries. You have to go there.
Check their social media or their website before you head out, especially if you’re driving from further away like Jersey City or Morristown. They are pretty good about posting when they’ve sold out of specific items.
Once you get home with your haul, pay attention to the reheating instructions. Don't microwave a savory pie. You’ll ruin that glorious crust. Use the oven. Give it the 20 or 30 minutes it needs to crisp back up. It’s the difference between a soggy mess and a professional-grade meal.
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The Pie Store is a reminder that in a world of "fast casual" everything, there is still a place for slow-cooked fillings and hand-folded pastry. It’s a little slice of the UK right in the heart of New Jersey, and frankly, Montclair is lucky to have it.
Actionable Next Steps:
- Verify Hours: Check their current operating hours on their official website or Google Maps before visiting, as they can shift seasonally.
- Pre-order for Groups: If you need more than three large pies, call at least 48 hours in advance to ensure they have the stock ready for you.
- Reheating: Always use a conventional oven or toaster oven at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 15–20 minutes to revive savory pies; avoid the microwave to preserve the shortcrust texture.
- Storage: Fresh savory pies can stay in the fridge for up to 3 days, or in the freezer for up to 3 months if wrapped tightly in foil.