Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
An apple pie is a fruit pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream, custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Pirozhki are foremost, Russian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe.
A pork pie is a traditional English meat pie, usually served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad.
Baking blind is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling, in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch—in and around Lancaster County, Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.
A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust.
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. It is popular in New Zealand. However, bacon and egg pie originated during the Middle Ages in Cornwall and is still a popular pie cooked in Cornish homes today. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
Strawberry pie is a dessert food consisting mainly of strawberries and sugar in a pie crust, sometimes with gelatin. It is often served with whipped cream.
A pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide.
A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling.
Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Bottom crust
Filled crust
Starting latticework
Latticing
Latticing continues in a herringbone pattern
Latticing finished
Crimped crust, ready for baking
Baked herringbone lattice piecrust
