The Best Pie Servers

We used the servers to slice single- and double-crust pies—both homemade and store-bought varieties, since these crusts can differ—as well as homemade cookie-crust pies. We also chose a variety of fillings to see how each tool handled different textures: smooth custard with an airy whipped cream topping; chunky fruit; and dense pecans. At the conclusion of testing, we had nearly 300 slices of pie and one clear winner. We found that three factors were most important: cutting ability, slice removal, and comfort.

The first job of a pie server is to cut through the filling and crust (or crusts). Here, blade material and design were key. One model with smooth, dull steel edges couldn’t easily slice into thicker crusts or the firm, nutty top of a pecan pie. Another model with a nylon blade struggled with the initial crust piercing; the blade bowed outward instead of driving straight down through the pie. The best pie servers had rigid stainless‑steel blades with serrated edges. Though the steel models had different styles of serrations—from pointy teeth to larger scallops—all were able to effortlessly bite into the crust. However, one downside to the stainless-steel models was that they all left our favorite pie plate, which is nonstick, somewhat scratched. The nylon model was gentler.

But cutting slices was only half the equation. Next we had to remove them—and it wasn’t always easy. Two of the servers’ blades, at 5 and 7 inches, respectively, were too long to deftly navigate a standard 9-inch pie plate. They couldn’t fit neatly underneath a single slice, sometimes leaving crust stranded in the bottom of the plate. One of these long models was also too narrow and had trouble during transport; slices felt unsteady on the slender 1⅞-inch-wide blade. Our top performers were shorter (approximately 4 to 4½ inches long) and wider (2½ to 3 inches across at the base); they were easier to maneuver under pies and held slices more securely.

An offset handle, which tilts up and away from the blade at an angle, was also crucial. The one model with a straight handle couldn’t get under the pie slices as cleanly and often left some crust behind. The remaining five models had offset handles, which allowed us to more easily maneuver their blades down and under pie slices for tidy removal.

Handles varied in shape and material, both of which had a big impact on comfort. One model had a thin, flat metal handle, and the hard edges pressed uncomfortably against our palms during use. The other servers had oval handles, and of these, testers liked the more bulbous options; they were easier to hold than narrower ones. Of the handle materials in our lineup, we preferred soft, rubbery grips best, though it wasn’t necessarily a deal breaker if a pie server lacked one.

After slicing nearly 40 pies, we once again named the OXO Steel Pie Server our winner. Its relatively short, wide blade perfectly cut, removed, and transported slices. It had serrations on both sides, so it worked for both right-handed and left-handed testers. It lacks the rubbery handle that previous versions had, but its rounded steel handle was otherwise comfortable to grip. However, if you're using a nonstick pie plate and are concerned about scratching it, you might want to consider the OXO Good Grips Nylon Flexible Pie Server. Its nylon blade sometimes struggled to cut through thick crusts, but it wasn't as harsh on our pie plate and its flexibility made it easy to remove intact, attractive slices.