piebaking

Pie baking is the culinary art of preparing a pie, a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients. The pastry used for pies is typically made from flour, fat, and water. Common fats include butter, lard, or shortening, each contributing distinct textures and flavors to the crust.

The process begins with preparing the dough, which is often chilled to make it easier to handle and to ensure a flaky texture. The dough is then rolled out and pressed into a pie dish. One or more layers of pastry can be used; a single crust pie has pastry on the bottom only, while a double crust pie has pastry on both the bottom and top. A lattice top, where strips of dough are woven over the filling, is another popular variation.

Pie fillings are incredibly diverse. Sweet fillings often consist of fruits such as apples, berries, cherries, or peaches, sometimes thickened with sugar and a starch like cornstarch or flour. Custard pies, like pumpkin or pecan pie, feature a creamy filling baked until set. Savory pies, also known as pot pies, typically contain meat, poultry, or vegetables in a gravy or sauce.

Once assembled, the pie is baked in an oven. Baking temperatures and times vary depending on the type of pie and the oven, but the goal is to cook the filling thoroughly and achieve a golden-brown, cooked pastry crust. Some pies are best served warm, while others are preferred chilled.