Free template · Last updated October 28, 2026

Free pie order form template for Thanksgiving and holiday pies

Pie orders do not trickle in. They arrive in one rush before Thanksgiving and the December holidays, all for the same two pickup days. The pie order form below asks for everything that changes the bake: flavor, size, crust and pickup window. It also puts the deposit on paper before the oven is full. Print it, copy it, or download it as a CSV.

Key takeaways

A printable pie order form with flavor, size, crust, baked or take-and-bake, pickup window and deposit.
A pie fundraiser order sheet for school, team and church pie drives.
A holiday pickup list, so Wednesday’s handoffs run off one page.
How many slices an 8, 9 or 10‑inch pie gives, and a Thanksgiving week worked backwards.

The pie order form

One customer per sheet. The pie lines carry flavor, size and quantity with the price beside each one, so the total builds in front of the customer instead of surprising them at pickup.

Customer name

Phone or emailthe one they answer during holiday week

Order date

Pickup day and windowone of your set windows, like Wednesday 10 am to noon

Piesone line each: flavor, size, quantity, price, line total

Crust or topdouble crust, lattice or crumb

Baked, take-and-bake or frozencircle one; baking instructions go on the box

Whole or pre-sliced

Pie tindisposable, or returnable with a tin deposit

Subtotal

Deposit paidamount and date

Balance dueamount, due at pickup

Payment methodcash, card or bank transfer

Allergiesnuts, dairy, wheat, egg; pecan shares the bench

Notes

Print your order cutoff and your pie limit at the top of the sheet. Forty pies is a plan; sixty pies is two nights without sleep.

Set the holiday rules before you post the form

The form works only if the rules are decided first. Posting a pie menu without a cutoff means taking orders on Tuesday night while the dough is still resting.

Thanksgiving 2026 is Thursday, November 26. Here is Thanksgiving week worked backwards from the last pickup, with a day for every step.

Cutoff: a date and an hour, like “orders close Friday, November 20 at 8 pm”.
Limit: the number of pies your oven can bake in the days you have, not the number you hope to sell.
Pickup windows: two or three set windows beat twenty separate “what time works?” threads.
Deposit: half up front for holiday orders, the balance at pickup. A deposit turns a maybe into an order.
Menu: three to five flavors. Every extra flavor is another filling, another label and another line on the bake list.

Day	What to do
Fri, Nov 13	Post the menu, the cutoff and the order form.
Fri, Nov 20, 8 pm	Orders close. Count pies by flavor and order the butter and flour.
Sun, Nov 22	Make and freeze the dough; label boxes from the order sheets.
Mon, Nov 23	Make fillings. Confirm every pickup window by text.
Tue, Nov 24	Bake the fruit pies. First pickup window in the evening.
Wed, Nov 25	Bake pumpkin and pecan. Main pickup windows, balance collected at the door.
Thu, Nov 26	Thanksgiving. The kitchen is closed.

How many slices in a pie

The usual cut for a standard pie, drawn to scale. Put the sizes you bake on the form so nobody orders a 10‑inch pie you do not have a tin for.

1 to 2 slicesmini pie

6 slicessmall table

8 slicesthe standard pie

10 slicesdeep or wide

A holiday table with more than one dessert usually needs one 9‑inch pie for every 6 to 8 guests.

Which pies you can sell from a home kitchen

Check this before the menu goes up. In most US states, cottage food rules allow fruit pies, like apple, cherry and berry, but not pies that need the fridge: pumpkin, sweet potato, custard, cream, meringue and cheesecake are usually out. A few states allow them, and some have a separate home bakery license that covers them.

Pecan is a common gray area because of its egg filling, so look it up for your state. The cottage food laws by state page lists what each state allows, and the label maker prints the label your state asks for.

Pie fundraiser order form

A pie drive for a school, team or church has many sellers and one bake day. Each seller carries one sheet, one buyer per row, one column per flavor. Write the flavors, the price per pie and the delivery date at the top before you copy it.

Buyer	Phone	Apple	Pumpkin	Pecan	Total pies	Paid
Linda K.	555‑0142	1	2		3	yes, cash
The Ortiz family	555‑0187		1	1	2	at delivery

Collect the money when the order is written, or at least mark who still owes. Chasing forty small balances after delivery day is the part nobody volunteers for.

Holiday pickup list

On pickup day you do not want to dig through forty order forms. Copy each order onto one line, sorted by window, and tick it off as the pies leave.

Window	Customer	Pies	Balance due
Wed 10 to 12	Maria R.	1 apple 9 in, 1 pumpkin 9 in	$24
Wed 10 to 12	Tom B.	2 pecan 9 in	$0

Box each order with the customer’s name on the lid, in the order of this list.

Or run pie week as a drop

Paper works at the market table. Online, a form still makes the customer write everything down and leaves you adding up totals. A drop does the counting for you.

In Confita, a holiday pie drop gets its own date, cutoff, pickup windows and a limit on each pie, so the 41st pumpkin pie simply cannot be ordered. Customers pick a window and see the total before they send the order. It is US$9.99/month after a 7-day free trial, and your regular menu keeps selling beside the drop.

Marigold Oven drop editor showing a published drop with its cutoff, pickup window, products and reservations — Seller view of a drop: cutoff, pickup windows, product count and reservations.

Questions, answered

Frequently asked questions

What should a pie order form include?

The customer’s name and phone, the pickup day and window, one line per pie with flavor, size, quantity and price, the crust, whether it is baked or take-and-bake, the pie tin, the subtotal, the deposit and the balance due, the payment method, and an allergy line. The form at the top of this page has all of it.

Is there a free printable pie order form?

Yes, it is on this page with no signup. Print it, copy it as text or download it as a CSV. For a PDF, open your browser’s print option (Ctrl + P or Cmd + P on a computer, or Share and then Print on a phone) and choose “Save as PDF”. The page prints only the forms, one per sheet.

When should I stop taking Thanksgiving pie orders?

Most home bakers close orders four to six days before Thanksgiving, so the weekend is left for shopping and dough. For Thanksgiving 2026, on Thursday, November 26, a cutoff of Friday, November 20 works. Close sooner if you reach your pie limit.

How many people does a 9‑inch pie feed?

Eight slices is the usual cut for a standard 9‑inch pie. An 8‑inch pie gives about 6 slices and a 10‑inch pie about 10. When there is more than one dessert, plan one 9‑inch pie for every 6 to 8 guests.

Is there a pie fundraiser order form?

Yes. The pie fundraiser order sheet on this page has one buyer per row and one column per flavor, with the total pies and whether they paid. Write the flavors, the price per pie and the delivery date at the top, then give each seller a copy.

Should I take a deposit on pie orders?

For holiday pies, yes. Half up front with the balance at pickup is common, and it keeps no-shows from leaving you with pies on the counter on Thanksgiving morning. Write the deposit and the balance on the form so both sides know what is still owed.

Can I sell pumpkin pie from home?

It depends on your state. Pumpkin, custard, cream and meringue pies need refrigeration, and most cottage food laws leave them out, while fruit pies are usually allowed. Check your state on the cottage food laws page before you add pumpkin to the menu.

Pairs well with