Real Butter, Real Fruit — Pies in Nashville
Flaky butter-crust fruit pies, old-fashioned cream pies, and pecan & chess baked from scratch the slow, honest way — the pie your grandmother wishes she'd made.
Pie, the Slow and Honest Way
Golden Lattice started eleven years ago with my grandmother's crust recipe and a stubborn refusal to take shortcuts. Real butter, cold hands, fruit at its peak — that's the whole secret, and it's also the whole job. There's no machine for a good pie. There's just doing it right.
We cut our butter into the flour by hand, roll and crimp every crust ourselves, and fill our pies with fruit that's actually in season — sour cherries in June, peaches in July, apples in the fall. Our cream pies use real custard and real whipped cream, full stop. It's slower and fussier than it needs to be, and every single slice is better for it.
- ✓Grandmother's real-butter crust
- ✓Fruit at its seasonal peak
- ✓Rolled & crimped by hand
- ✓Real custard, real whipped cream
What's Cooling on the Rack
The everyday lineup — plus whatever fruit is at its best that week, baked into a butter crust.
A Slice of the Good Stuff
Do not read this section hungry. We cannot be held responsible.
The Whole Secret Is No Secret
Great pie isn't complicated. It's just butter, fruit, and refusing to cut a single corner.
A Real Butter Crust
We cut cold butter into the flour by hand for a crust that shatters and flakes — never a shortening, never a store-bought shell.
Fruit in Its Season
We bake with fruit at its peak, not whatever's cheapest year-round — which is why our summer cherry tastes like summer.
Made From Scratch, Daily
Every pie is rolled, filled, and baked fresh in our own kitchen. No freezer trucks, no par-baked crusts, no exceptions.
Old-Fashioned on Purpose
Real custard, real whipped cream, recipes handed down not focus-grouped. Pie the way it was before it got complicated.
The Table's Most Requested Guest
Some things you just don't hand off to a grocery store, and the holiday pie is one of them. Every fall we take whole-pie orders for Thanksgiving, Christmas, and every gathering worth marking — and they go fast, so the early birds get the pecan.
Whether it's four pies for the family table or a whole dessert spread for a wedding or event, we bake them fresh for your date and box them ready to travel. Tell us what you're celebrating and how many you'll be feeding, and we'll make you the person everyone thanks after dinner. Order early — the holidays sell out.
- ✓Whole pies for every holiday
- ✓Wedding & event dessert tables
- ✓Baked fresh for your date
- ✓Order early — they sell out
The Little Things We Sweat
Because a pie is all little things, done right.
Crust From Scratch
Cut and rolled by hand every morning for that shattering, buttery flake.
Peak-Season Fruit
We bake what's ripe and local, so every pie tastes like the moment it's from.
Baked Fresh Daily
Out of the oven that morning — never frozen, never from a truck.
Recipes With History
Handed down, tested for years, and made the same honest way every time.
Nashville Saves Room for Dessert
Golden Lattice makes the best pie in Nashville and it's not close. That crust — flaky, buttery, shattering — is worth the drive alone, and the sour cherry in summer is a genuine event. I order two every holiday: one for the table, one that I hide. No shame.
I ordered four whole pies for Thanksgiving and every single one disappeared. The pecan is dangerously good and the buttermilk chess pie made my grandmother go quiet, which never happens. This is real, old-fashioned, made-with-love pie. We're customers for life.
The banana cream pie is a spiritual experience — real custard, real whipped cream, none of that gluey nonsense. A slice and a cup of coffee at the counter is my favorite hour of the week. Warm, welcoming, and absurdly delicious every single time.
Your Next Slice Is Waiting
Stop in for a warm slice and a good coffee, or order a whole pie ahead so the best seat at the table is taken care of.
Frequently Asked Questions
How far ahead should I order a whole pie?
For an everyday whole pie, a couple of days' notice is usually plenty. For holidays — especially Thanksgiving and Christmas — order as early as you can, because we sell out every year. Weddings and big events should reach out a few weeks ahead so we can plan the whole spread with you.
What fruit pies do you have right now?
It depends entirely on the season, which is the whole point. Sour cherry and berries in summer, peach in high summer, apple and pumpkin come fall. Call or check in and we'll tell you exactly what's ripe and on the rack that day — it's always something good.
Do you cater weddings and events?
We love a pie table — it's one of our favorite things to do. Whole pies, dessert spreads, and mini hand pies for weddings, showers, and gatherings of any size, baked fresh for your date. Tell us your headcount and what you're dreaming of and we'll build something memorable.
Do you have gluten-free or vegan pies?
We keep a rotating gluten-friendly and vegan option or two, and can sometimes make one to order with notice — though as a flour-and-butter shop we can't promise an allergen-free kitchen. Call ahead and we'll tell you what's available and take good care of you.
Can I get pies by the slice?
Absolutely — the counter always has slices of whatever we baked that morning, plus coffee to go with. It's the best way to try something new before you commit to a whole one. Slices go fast on weekends, so come earlier for the fullest case.
Where are you, and is there parking?
We're on Fatherland Street in East Nashville, with street parking around and an easy walk from the neighborhood. Follow the smell of butter and baking fruit — it tends to give us away. We can't wait to feed you a slice.
Let's Get You a Pie
Ordering a whole pie, planning a holiday, or catering an event? Tell us what you need and we'll get right back to you — usually the same day.