singlecrust

Singlecrust refers to a pie or tart that uses only a bottom crust lining the pan, with no top pastry layer. This contrasts with double-crust pies, which have both a bottom and a top crust that encloses the filling. In a singlecrust pie, the crust provides the structure and flavor barrier, while the filling remains exposed on top or partially visible through latticework.

Common crusts for singlecrust pies are variations of shortcrust pastry, such as pâte brisée for savory or plain pies and pâte sucrée for sweet fillings. In some cases a flaky puff pastry may be used for a crisper bottom. The crust is typically rolled, fitted into the pan, and trimmed or crimped at the edges. To reduce the risk of a soggy bottom, many recipes call for blind baking or par-baking the crust before adding the filling, sometimes after docking the dough to prevent air pockets.

Filled pies with a single crust include classic custard and fruit pies where the topping is the filling itself or a lattice is placed over the center. Pumpkin and lemon meringue pies are common examples, as are many fruit pies that are open-topped. Quiche is another category often baked in a single crust, with the custard filling occupying the shell and the top left bare.

Advantages of the singlecrust approach include shorter preparation time, lower material cost, and a lighter crust-to-filling balance. Disadvantages can include a greater tendency for the crust to become soggy or underbaked if moisture is high or the baking temperature is insufficient.