PIE

A pie is a dish consisting of a filling sealed inside a pastry crust, or topped with a crust or lattice. Pies can be sweet or savory, and may have a single bottom crust, a double crust, or no crust at all in the case of some tarts. In some regions, the term pie emphasizes a filled, enclosed dish, while tart often refers to a pastry with a firm, shallow crust and a more decorative presentation.

Crusts and doughs form the foundation of most pies. Common crusts include shortcrust (brisée) for a sturdy, crumbly base, and puff pastry for a lighter, layered texture. Crumblike or crumb crusts are used for some desserts. Pastry dough is typically made from flour, fat, and water, sometimes with salt or sugar, and may be pre-baked (blind baked) to prevent sogginess when filled.

Fillings vary widely. Sweet pies commonly use fruit fillings such as apples, berries, or peaches, often with sugar, spice, and sometimes a thickener. Custard or cream pies rely on eggs or dairy for richness, as in pumpkin or lemon meringue pies. Savory pies use meat, poultry, seafood, vegetables, or combinations, often with gravy or sauce, and may be topped with crust or finished open-faced.

History and regional varieties reflect changing tastes and available ingredients. Pies originated in medieval Europe, evolving from open tarts to the modern enclosed form. Notable types include apple, pumpkin, pecan, shepherd’s or chicken pot pie, and meat pies found in various culinary traditions. Pies are commonly served as desserts, mains, or snacks and are enjoyed worldwide in seasonal and celebratory contexts.