Time and time again, I have been asked the question, "Where can I go to get some good pie?" It turns out that this seemingly simple food is hard to get just right. Flaky crusts, mile-high meringues and dense, delectable fillings are the ideal. Where does one go in the South Sound for such pie perfection? A few restaurants and burgeoning businesses are perfecting the classics and in some cases, adding a twist to old favorites.

Maybe it's nostalgia, but growing up and still today, my pie nirvana can be found at Don's Drive-In in Puyallup. Located across from the newly named Washington State Fair since 1999, and previously on River Road, owner Ken Burkhammer serves up 10 flavors of pie every day, plus a few seasonal specialties. In June and July, there's fresh strawberry and raspberry made from Puyallup fruits. The recipes come from a former employee, Ducky, who worked there until six years ago, when she was in her mid-70s. Mark Pinkerton, the cook at Don's, has a favorite in the sour-cream lemon pie, a bestseller. "It tastes like key lime, but with a unique flavor," he said, adding, "All our cream pie flavors are made in-house. We don't use pudding mixes." Get a slice for $3.25 with fresh whipped cream, a la mode for $3.60, or a whole pie for $12.50-$15.

If a freshly baked pie from your own kitchen suits your fancy, Dr. Terry's Pies, started in 2010, sells unbaked, assembled frozen pies that you bake at home. Terry McLaughlin, or Dr. Terry, known as such for his doctorate in theology, began by making pies for his church and for charity. His unique layered brown butter crunch-topped pies are a hit, as is his award-winning Almond Roca chocolate peanut butter mudslide. Bestsellers include Bartlett pear, Dr. Terry's personal favorite, and Oregon marionberry. This is his fourth year selling the pies in local farmers markets, and now 9-inch frozen pies ($15.99) are available seven days a week at the newly opened Sterino Farms, or by the slice at the Sixth Avenue, Broadway, Puyallup and soon-to-be Puyallup Sunset Farmers Market. Don't feel like baking it yourself? Baked slices will be available at the Twisted Kilt pub in downtown Puyallup in a couple of weeks.

If you need a reason to visit the newly remodeled Harbor Lights, its their "Sharon's Jar Pies," named after longtime Anthony's Restaurant recipe consultant Sharon Kramis. Offered as a three-pie sampler ($10) with coconut cream, key lime and chocolate cream mousse, or sold individually ($4); it's a fun play on the classics, and just the perfect size to satisfy your sweet tooth.

Pie should be for everyone, and Pockets Full of Pie in Olympia is baking up gluten-free, vegan and soy-free 5-inch personal pies. A handheld pie is genius. Who needs forks anyway? "Our goal is to make something not just people with food intolerances or allergies will enjoy, but something the whole family will enjoy together regardless of its ingredients," said owners Annie Miller and Ben Boylan, who started this brand new company out of their own needs for allergen-free baked goods. Flavors include Dutch apple, mixed berry, strawberry rhubarb and banana cream, to name a few, and they're available at Dino's Coffee Bar in Olympia and Olympia Local Foods, or by direct order for $4.50/each or $48/dozen.

Whether by the slice or jar, a la mode or handheld, and even unbaked, find your favorite pies at these local businesses.

HARBOR LIGHTS, 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday-Saturday, noon to 9 p.m. Sunday, 2761 N. Ruston Way, Tacoma, 253.752.8600

DON'S DRIVE-IN, 10:30 a.m. to 7:30 p.m. daily, 925 Meridian, Puyallup, 253.845.1790

POCKETS FULL OF PIE, 360.480.9770

DR. TERRY'S PIES, 253.845.0719