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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, nuts, or other sweet or savoury ingredient. 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 tartlet s. One example of a savoury bottom-crust-only pie is a quiche. Tarte TatinTarte Tatin is an upside down apple tart characterised by its layer of caramelized sugar. The Tarte was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1889. The hotel was run by two sisters Stephanie Tatin and Caroline Tatin. is a one-crust fruit pie that is served upside down, with the crust underneath.
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 pie s or small tartlet s, to single-serve pies (e.g. cornish pastyA Cornish pasty or Cornish pastie is a type of pie, originating in Cornwall, United Kingdom. It is an oven-cooked pastry case traditionally filled with diced meat—nowadays beef mince (ground beef) or steak—potato, onion and swede (rutabaga). It has a semi) 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 pastryIn baking, a puff pastry pate feuillet is a light, flaky pastry made from dough of the same name. The dough, which is also called puff paste contains several layers of butter. Croissants are formed puff pastry. Puff pastry shells used to be filled with cr, a sturdy shortcrust pastryShortcrust pastry is a type of pastry often used for the base of a tart or a pie. It does not puff up during baking because it contains no raising agent. From the 1881 Household Cyclopedia Put 6 ounces of butter to 8 ounces of flour, and work them well to, or, in the case of savoury pies, a hot water crust pastryHot water crust is a type of pastry used for savoury pies, such as pork pies and steak and kidney pies. As it contains lard, it is unsuitable for vegetarian. Vegetable fat/ shortening can be substituted in equal measure, but the texture will be slightly d.
Sweet pies are often served with a scoop of ice cream, in a style known as à la mode .
Small pies are a popular form of takeaway food in Australia (and New Zealand), with the most widespread brand being Four'n'twenty . Many bakeries and specialty stores sell gourmet pies for the most discriminating customer. A peculiarity of AdelaideAdelaide is the capital city of the Australian state of South Australia. It is a coastal city on the Southern Ocean and was named in honour of Queen Adelaide, the consort of King William IV. It is situated on the Fleurieu Peninsula overlooking the Gulf St cuisine is the Pie floater.
Pies with fillings such as such as steak and kidney, mince and onion, or chicken and mushroom are popular in the UK as takeaway snacks. They are also served with chips as an alternative to fish and chips at British chip shops
Like dumplings, many cultures have independently discovered pies as a useful and delicious way to utilize otherwise useless ingredients left over in the household.
Pies are favorite props for humor, particularly when aimed at the pompous. They have been a staple of film comedy since the early days of the medium and real life pranksters have taken to targeting celebrities with their pies.
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