Australia's best supermarket meat pie has been named

Australia's best supermarket meat pie has been named.

Shaun Pyne of Pyney's Reviews says when it comes to supermarket pies, he can't go past Vili's. Sadly, they are only sold in South Australia.

"Out of all the mass-produced ones, they're probably the best," the pie expert, 49, tells nine.com.au.

Vili's pies are stocked in South Australian supermarkets including Woolworths, Coles, Drakes, Foodland and IGA, as well as independent supermarkets.

The price of a single Vili's meat pie starts at $4.50 each.

For those who live outside of South Australia, Pyne has also given a nod to Herbert Adams, available across the country.

"I don't mind Herbert Adams, they're done all down in Victoria, same factory as Patties factory in Bairnsdale."

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Herbert Adam's pies currently sell in packs of two for $10.

Pyne has spent the past almost five years travelling the country sampling the best meat pies bakeries and cafes have to offer, feeding them all onto a 'pie map' on his website where he chronicles his adventures.

Just this morning he tried a beef rendang pie at Stoneground Bakery in Hunters Hill in Sydney.

"It was really, really, really good. And then I had a chicken and sage, which was incredible. And then I had their steak and peppercorn, which was beautiful."

That one will set you back though, costing $9.20, but Pyne says it is a decent size and definitely good value for money.

He has also tried pies in 48 of the 55 bakeries in Tasmania.

Pyne used to work as a mortgage broker. After selling the business he turned his hand to sports management, and pie tasting.

His love of meat pies began when his grandfather, a shearer, used to take him down to a local bakery every morning for one.

When judging a pie, Pyne bases it on five criteria: Meat/fill ratio, flavour, pastry, serving temperature and value for money.

For a plain mince pie, Pyne is happy to pay between $5.50 and $7.

When it comes to serving temperature, a pie should still warm, but not so hot you burn your tongue.

"I think that is the most underrated category because it's too hot, it burns your mouth and then all of a sudden the whole experience is gone."

The pastry should also be sturdy enough to hold the filling, without any spills.

"I've been taught how to judge as well ... you have be able to tip it upside down, give it a light little squeeze and it doesn't fall out," he says.

"Your pastry's got to be not so thick, top and bottom.

"It's got to be cooked right, baked right through, and it's got to have flavour, it's got to have nice texture."

Pyne doesn't mind what shape pies come in, although he acknowledges others have strong feelings.

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"There's a debate around square pies, round pies, oval pie. I love a square pie."

He has given six perfect scores so far, and looks forward to finding more perfect pies to add to his list.

And Pyne rarely adds tomato sauce.

"The only time I have sauce on my pies is when I'm at the cricket or the football and I've had too much to drink and the pies are terrible."

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