Finding a safe slice of pie can feel like a treasure hunt when gluten is off the table. Most bakery cases come with a long list of questions and a short list of things you can actually eat.
Down in Hendersonville, in the mountains of western North Carolina, there is a small shop where every single item on the shelves is gluten-free. That means no asking, no guessing, and no settling for a sad plain cookie.
The star that keeps people talking is a blackberry pie that fans call one of the best pies they have ever had. Keep reading to learn where this bakery sits, who runs it, what else fills the case, and the simple timing tips that will help you get there before the good stuff sells out.
A Pie Shop on Brevard Road
The address worth saving in your phone is 3632 Brevard Rd, Hendersonville, NC 28791.
That is where Pies By Di welcomes customers in Henderson County, a short drive from the heart of Hendersonville in the Blue Ridge Mountains of North Carolina.
The shop is a bakery first and foremost. It turns out pies, donuts, cinnamon rolls, muffins, breads, quiches, and cakes for a loyal crowd.
What sets it apart is simple. Everything in the store is gluten-free, and roughly 80 percent of the lineup is also dairy-free.
For people with celiac disease, a wheat allergy, or a sensitive stomach, that kind of promise is rare. Most bakeries offer one or two gluten-free options tucked into a corner of the case.
Here, the whole case is fair game. The shop sits in a charming area surrounded by plenty of little stores, which makes it easy to turn a pie run into a small afternoon outing.
One practical note from the start: the bakery has mentioned plans to move to a new address. A quick call or a look at the website before heading out can save a wasted trip.
With the map sorted, the next question is who is behind all those crusts.
The Baker Who Knows the Struggle
Di did not open a gluten-free bakery on a whim. She has celiac disease herself.
That personal history shapes everything about the shop. She understands firsthand how hard it can be to find baked goods that are both safe and actually worth eating.
Her stated goal is that no one should feel like they are missing out because of dietary restrictions. She has also said she opened Pies By Di so nobody has to second-guess what is safe to eat.
Owner Diana, as she is also known, is described again and again as kind, funny, and deeply knowledgeable. Many people mention that she takes time to chat about celiac life, share ideas, and swap experiences.
She will walk through the ingredients in each item when asked. That kind of patience matters a great deal to anyone who has been burned by vague answers at other counters.
Plenty of folks say the trip is worth it just to meet her. Conversations at the counter tend to feel less like a transaction and more like catching up with an old friend.
It is a small detail with a big payoff, and it explains why so many first-time customers quickly become regulars.
Blackberry Pie Worth the Drive
Here is the slice that put this bakery on so many road trip lists.
The blackberry pie at Pies By Di has been called fresh, flavorful, and one of the best pies some people have ever eaten. That is high praise for any pie, and it lands even harder when the crust is completely gluten-free.
One popular way to enjoy it is with a scoop of vanilla ice cream on the side. Di herself has called that pairing absolutely perfect.
Fruit pies here are known for letting the filling do the talking. The pies keep the fruit front and center without piling on so much sugar that it takes over.
That balance is part of the house philosophy. Di has said she would rather let real flavors shine than simply add more sweetness.
For gluten-free eaters, a fruit pie can be a tough find. The crust is often the first thing to get skipped or replaced with something crumbly and disappointing.
This one earns its fans precisely because it does not feel like a compromise. Grab a whole pie for the family table, or call ahead to ask about availability so your blackberry dreams do not end in an empty slot.
More Pies in the Lineup
Blackberry may grab the headline, but the pie case runs deep.
Key lime pie is one of the most talked-about items in the shop. More than a few people have called it the best key lime pie they have ever had, and it pops up in conversation as often as anything else on the menu.
The lineup has also included:
Strawberry rhubarb pie, chocolate pie, coconut cream pie, lemon cream pie, and Mississippi mud pie. Di has named the Mississippi mud as one of her personal favorites.
Cheesecake slices and a little apple pie have made appearances too. Selection can shift, so the case on any given day may look a little different.
That variety is a big deal for the gluten-free crowd. Being able to choose between several pies, instead of grabbing the only safe option, is a small luxury that many celiac diners rarely get.
Repeat customers often make a game out of working their way through the case one visit at a time. A chocolate pie on the first trip, a strawberry rhubarb on the second, and so on.
Pace yourself, or bring a cooler. Either strategy works.
Donuts That Steal the Spotlight
Funny enough, the most-mentioned item at this pie shop is not a pie at all.
Donuts come up constantly. The shop bakes them, so they lean light and fluffy, closer to a soft cake shape than a fried ring.
Fruity flavors such as blueberry and raspberry are crowd favorites. Strawberry cream and chocolate glazed have their followers as well.
Then there is the Boston cream. Some people have tried their very first Boston cream donut here, which says a lot about how long gluten-free eaters can go without a proper bakery treat.
Even folks who have no trouble with gluten rave about it. The common thread is that it is sweet enough to satisfy without tipping into overload.
A half dozen is a smart move for groups or families. It lets everyone try a different flavor and settle the great debate over which one wins.
Donuts are an easy add-on to a pie order, and they travel well for the drive home. Just do not count on all of them making it home.
Cinnamon Rolls and Morning Bakes
Early birds tend to aim straight for the cinnamon rolls.
Finding a good gluten-free cinnamon roll is tough. Finding one that is also dairy-free is even tougher, and that is exactly what makes these such a big draw.
Some customers eat a warm roll right there while they browse the rest of the case. It is a practical approach to shopping, and nobody is judging.
Muffins have a fan club of their own. The honey lavender muffin and honey lemon lavender muffin are frequent picks, often tucked into a bag for later.
Breads round out the morning menu. Lemon blueberry bread has been served warmed in a cast iron skillet with butter, a simple touch that left a lasting impression.
There is also a blueberry biscuit and chocolate cake for anyone building a mixed box. The muffins earn compliments even from people who eat gluten without any issue.
Since the bakery opens at 8 AM, a morning stop gives the best shot at a full case. Coffee-and-a-roll mornings in Hendersonville just got a lot more inclusive.
Hand Pies and Banana Pudding
Some treats are built for eating on the go, and the apple hand pie is the champion of that category.
These little pies feature crisp, flaky layers in a filo-style dough. They are among the most popular items in the shop, and regulars often come back specifically for another one.
The hand pies are praised for good portion sizes and that satisfying flake. They make an easy companion for a walk around the nearby shops.
Banana pudding is another fan favorite. It gets mentioned often enough that Di herself calls it a favorite for a reason.
Some people eat their pudding right at the shop before heading out. Others pair it with a slice of something savory to take home, which is a pretty smart way to cover both bases.
Neither of these is fussy or formal. They are classic Southern-style treats made safe for people who usually have to skip them at potlucks and family reunions.
Pick up a few hand pies for the road. Future you will be grateful.
Savory Bites Beyond Dessert
Sweet tooth or not, the savory side of the case deserves attention.
Mini quiches are a regular feature, including a bacon and cheese version. The puff pastry crust gets real credit, and Di has noted how much effort it takes to get gluten-free pastry texture right.
Tomato pie is another standout. Some people take a slice home and warm it up later, sometimes adding their own leftovers for a homemade twist.
Sourdough bread is on the shelf as well. For anyone with a wheat allergy, a real loaf of sourdough can feel like a long-lost friend.
Having savory options matters more than it might seem. Many gluten-free bakeries stick to sweets, leaving celiac customers with no safe lunch or dinner pick-up.
Here, someone can walk in and leave with dessert, bread, and a quiche for a quick meal. That kind of one-stop shopping is part of why people describe the place as having all the things.
Grab a loaf for the week ahead. Sandwiches at home will thank you.
Saturday Means Biscuits and Gravy
Plan your week around this one if you can.
On Saturdays, Pies By Di serves biscuits and gravy along with biscuit sandwiches. The bacon, egg, and cheese biscuit smothered in sausage gravy is a frequent order.
Gluten-free biscuits and gravy are a rare sight in North Carolina, or anywhere really. Plenty of celiac Southerners have gone years without this breakfast staple.
People are often surprised by how good it is. Di has said the biscuits and gravy are something the team is especially proud of.
Some customers visit midweek for pie and then return on Saturday just for breakfast. That kind of double trip says plenty.
A breakfast sandwich can also be paired with a muffin or donut for a full morning spread. It is a hearty start before exploring Hendersonville or heading into the mountains.
Since Saturday is the last open day of the week, it can be a busy one. Arriving closer to the 8 AM opening is a solid strategy.
Gravy waits for no one.
Custom Cakes for Big Days
Birthdays and weddings bring their own kind of stress for anyone with food restrictions.
Pies By Di takes on custom orders that ease that worry. The bakery has made wedding cakes, sweetheart cakes, birthday cakes, and pastries for wedding welcome dinners.
Di takes time to understand both dietary concerns and design wishes. One birthday cake was even themed around the recipient’s love of running and photography.
Celebration cakes like these mean the guest of honor gets to eat their own cake. That sounds obvious, but it is not always the case for people who avoid gluten.
Some folks who are not diagnosed with celiac simply feel better eating gluten-free. Being able to enjoy a birthday treat without an upset stomach afterward is a real win.
For western North Carolina weddings, a local option like this can simplify planning. Families can serve one dessert that works for everyone instead of juggling separate plates.
Reach out well ahead of your event to talk through details. Good cakes, like good plans, take a little time.
Friendly Counter, Generous Samples
First impressions at this counter tend to stick.
The staff is known for being sincere, helpful, and genuinely warm. Customers often walk in curious and leave feeling like they have known the team for years.
Samples are part of the experience. They are handed out generously, which makes choosing between a dozen tempting options a little easier.
Team members know every product in the case. Ask about an ingredient, and you will get a real answer instead of a shrug.
The overall vibe has been described as small-town magic. That reputation is reflected in a perfect five-star standing across more than 200 Google listings of feedback.
The shop works for many types of guests. Celiac diners finally get to relax, wheat-allergy families get a safe stop, and gluten-eating friends tag along and find plenty to love.
Couples, friends, and solo snackers all fit right in. One customer even plans to drive four hours from Charleston, South Carolina, to return.
Bring an appetite and a few questions. Both will be welcomed.
When to Go and What to Know
Timing is everything with a bakery this popular.
Pies By Di is open Wednesday through Saturday from 8 AM to 4 PM. It is closed Sunday, Monday, and Tuesday.
That short four-day week means a little planning goes a long way. Morning visits offer the widest choice before favorites start selling out.
Saturday is the day for biscuits and gravy and biscuit sandwiches. Midweek mornings may be calmer for browsing.
Prices are described as very reasonable, especially for specialty gluten-free and dairy-free baking. Portions are known to be generous too.
Remember the possible relocation. The bakery has mentioned moving to a new address, so checking piesbydi.com or calling before the drive is wise.
The current spot on Brevard Road sits in an area with lots of little stores. Leave time to wander, and consider bringing a cooler if a long drive home is ahead.
A little homework now saves a lot of pie heartbreak later.
A Sweet Verdict for the Mountains
Some bakeries sell treats. This one sells relief.
For gluten-free North Carolinians, Pies By Di offers something hard to find: a full case where nothing is off-limits. The blackberry pie is the headliner, but key lime, donuts, cinnamon rolls, hand pies, quiches, and Saturday biscuits keep the encore going.
Behind it all is a baker who lives with celiac disease and builds every recipe around the idea that no one should feel left out. That mission shows up in the ingredients, the conversations, and the samples.
Even people who eat gluten without a second thought find plenty to love. Good baking is simply good baking.
A stop fits neatly into a Hendersonville day trip or a mountain drive through western North Carolina. Just remember the Wednesday through Saturday schedule and check the location before setting out.
Bring a friend who has been skipping dessert for years. Watching them choose freely from the whole case might be the sweetest part of the trip.
And yes, get the blackberry pie.
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