Lasyone's Meat Pies - Taste one of these legendary pies that have been raved about by a score of magazines Don't pay more? Buy from us - and save.

Mr. James Lasyone was a butcher at live oak grocery for 25 years. He first started working on his meat pie recipe in the 1950s. After grinding the meat for the ladies who made them in their homes for many years, James Lasyone started experimenting with a recipe of his own. In 1967, Mr. Lasyone rented out the bottom half of a building that once was the home to the Phoenix Lodge #38, built in 1859. While the masons still occupied the top portion of the building, James Lasyone started his Meat Pie Kitchen.

James got his first national break when the editor of "House Beautiful" magazine dropped in for a couple of meat pies in the early 1970s. People from all over the world have stopped in to try Lasyone's meat pies, from local towns folk to Charles Kuralt, Lorne Greene, Vanna White, Daryl Hannah, and a host of others. Lasyone's Meat Pie has been recognized and raved about by a score of magazines including Southern Living, Cooking with Paula Deen, The New Yorker, Glamour Magazine, and Gourmet Magazine. Reviews have also included book articles such as Jane & Michael Stern's Good Food, Jane & Michael Stern's Road Food, and Calvin Trillin's Third Helpings. Major newspapers such as The Houston Chronicle, Times Picayune New Orleans, The Dallas Morning News, Chicago Tribune, and The New York Times have found their way to Lasyone's Meat Pie Restaurant. It has also been featured in many other national newspapers as well as international papers from France, Italy, and Spain. It has also made its way on the national airwaves, having been featured by On the Road with Charles Kuralt and Good Morning America with Bryant Gumble, as well a many other statewide and Texas news broadcasts.

Not sure what sides to make?  View our Recipes page and let us help you find the perfect side dish.  See our recipes.

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$100 Perishable

$50 Non-perishable

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Earn One Point per pound of Live Crawfish Ordered.

Points can be redeemed as follows:

  • 150 points: T-Shirt and Hat or 5 LBS Crawfish
  • 250 points: T-Shirt, Hat, and Apron or 10 LBS Crawfish
  • 500 points: T-Shirt, Hat, Apron, and 24 Qt Stockpot or 25 LBS Crawfish