75 Main Hurstbridge Road, Diamond Creek, Victoria
The best thing about doing this blog is how enthusiastic people are about their favourite pie shops. From when I first asked for pie-tips in 2022 when I was doing a road trip from Melbourne to Hervey Bay, people have been letting me know what I’m missing out on. And I, in turn, have been stacking on the kay-gees.
Last week a former colleague from the days when I was a young loudmouth designer (rather than the old loudmouthed whatever it is I am now) dropped me a line. There was a place, he said, out in Diamond Creek that had incredible pies and also did a cracking Banh Mi. The owner had formerly owned a patisserie in Vietnam, and literally everything there was worth writing home (or to me) about.
So I woke up this morning and jumped in the car. Best decision I’ve made all week.
This is a pie warmer is full as a goog with golden goodness, and all incredibly reasonably-priced at around the seven dollar mark. I was toying with the idea of the Steak and Hot Chilli pie — wondering how many Scoville Units I could take first thing in the morning — when the words BEEF BURGUNDY started calling to me.
The first thing you notice when you are handed the brown paper bag with the pie nestled inside is the weight of the thing; this is and incredibly dense pie. It has heft. It’s like if someone threw you a tennis ball but when you caught it it turned out to be have been craftily filled with mercury and as you grab it it wrenches your arm out. Do not drop this thing on your foot.
The pastry is soft and fluffy, yet somehow it’s able to stay together and contain the physics-defying red-wine beef and vegetable stew inside. If you think about this pie for too long, you’re probably going to start doing equations on a napkin to prove that this pie cannot exist in a world of newtonian physics. Not me though. I dropped maths in year 11 so I just went “ooooh, pie heavy” and scarfed the whole thing in about two minutes. Wasting the opportunity of private school education never paid off so well.
Couple of extra things I love about this place. First, they live the pie life. They open at 5.30 am like a proper bakery and stay open on weekdays until 4.30 so tradies can get a road pie on their way home. Second is that they don’t accept cards unless it’s over $15. Since their pies are only seven bucks, if you are paying with card you gotta get a little sweet treat with your pair of pies. Genius! Third, their pastry-case is a riot of variety from pain au chocolate the size of a football, chocolate doughnuts (also the size of a football) and the classic snot-block.
Guess how large it is.
Good Pies 
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