PieIn cooking, a pie is a baked dish with a pastry shell that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards or any other sweet or savoury ingredient you can think to put inside. Pies can be either 'one-crust', where the filling is placed in a dish and covered with a pastry top before baking, or 'two-crust', with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. One example of a savoury bottom-crust-only pie is a quiche.
Blind-baking is used to develop a crust's crispiness, and help it from getting soggy under the burden of a very liquidy filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated.
Pie fillings range in size from tiny bitesize party pies or small tartlets, to single-serve pies (e.g. cornish pasty) and larger pies baked in a dish and eaten by the slice. The type of pasty used is matched to the filling, but it is generally either a butter-rich flaky or puff pastry, or a sturdy shortcrust pastry.
Small pies are a popular form of takeaway food in Australia, with the most ubiquitous brand being Four'n'twenty. Many bakeries and specialty stores sell gourmet pies for the most discriminating customer. A peculiarity of Adelaide cuisine is the Pie floater.
Like dumplings, many cultures have independently discovered pies as a useful and delicious way to utilize otherwise useless ingredients left over in the household.
Savoury pie recipes include:
- Apple pie
- Lemon meringue pie
- Key lime pie
- Strawberry-rhubarb pie
- Blackberry pie
- Blueberry pie
- Cherry pie
- Pumpkin pie
- Pickle pie
- All-purpose pie crust
tarte tatin occasionally is miscategorized as a form of pie. It is actually a sweet upside-down cake.