Portal:Pies
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The Pie Portal
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Selected general articles
Derby pie is a chocolate and pecan tart in a pie shell with a pastry dough crust. It is made with pecana and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents. It is often associated with the Kentucky Derby. Read more...
Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used.
Cherry pie is associated with Europe, North America and is mentioned in the lyrics of American folk songs such as Billy Boy. Due to the cherry harvest in midsummer coinciding with Canada Day on July 1 and America's Independence Day on July 4, cherry pie is often served on these holidays. It is also associated with the celebration of Washington's Birthday because of the legend of young Washington’s honesty regarding the felling of a cherry tree. Read more...
Rabbit pie is a game pie consisting of rabbit meat in a gravy with other ingredients (typically onions, celery and carrots) enclosed in a pastry crust. Rabbit pie is part of traditional American and English cuisine. It has recently found renewed popularity. Read more...
Custard tarts or flans pâtissier are a pastry consisting of an outer pastry crust filled with egg custard and baked. Read more...
Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients. It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes. Read more...- Woolton pie, at first known as Lord Woolton pie, is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet to be maintained despite shortages and rationing of many types of food, especially meat. It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularised the recipe after he became Minister of Food in 1940. Read more...
Apple crisp (name used in the United States) or apple crumble (name preferred in the United Kingdom, Canada Australia and New Zealand) is a dessert consisting of baked chopped apples, topped with a crisp streusel crust.
Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples. Read more...
Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. Read more...
Apple pie with lattice upper crust
An apple pie is a pie or a tart, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, (which is known as apple pie a la mode), or with cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the baker's preference, the bottom of the double-crust may be baked first (before baking the whole pie) to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin. Apple pie is an unofficial symbol of the United States and one of its signature comfort foods. Read more...
Börek (Turkish pronunciation: [bøˈɾec]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds. Read more...- Qutab is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj. Read more...
Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Read more...
Spanakopita (/ˌspænəˈkɒpɪtə,-ˈkoʊ-/; Greek: σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίτα, píta, pie) or spinach pie is a Greek savory pastry.
The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also be mixed with, or substituted for, the feta cheese. Read more...- Devizes Pie is a dish closely associated with the town of Devizes, Wiltshire, England. It is a pie which consists of offal within a huff paste casing. It was thought to originate from the 15th century, but fell out of fashion several times. It was first rediscovered in the 1950s and 60s, and again in 2006. Some modern recipes have replaced the majority of the offal with other proteins. Read more...
- Woolton pie, at first known as Lord Woolton pie, is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet to be maintained despite shortages and rationing of many types of food, especially meat. It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularised the recipe after he became Minister of Food in 1940. Read more...
A pork pie is a traditional British meat pie, usually served 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. Read more...
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish. The dish is mentioned in the Hank Williams song "Jambalaya (On the Bayou)", along with other common Cajun dishes such as the eponymous jambalaya and gumbo. Read more...
A still life by Adriaen van Utrecht (1599–1652) showing some of the types of game used in traditional cookery. Note the variety of small birds
Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game. Read more...- Cantiq (Turkish: Cantık) is a traditional Tatar recipe for a dish of pizza dough filled with ground meat (usually beef) and cooked in a yoghurt-based sauce. Read more...
A pasty or pastie (/ˈpɑːsti/ or /ˈpæsti/, Cornish: Pasti) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.
The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall. It is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and some shops specialise in selling all sorts of pasties. Read more...
A cream pie or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. One feature of almost all cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the bottoms and sides but not the top. The crust may be a standard pie crust made with flour and lard, butter, or shortening; or it may be made from crumbled cookies or graham crackers. Read more...
Pizza cake is a Canadian multiple-layer pizza baked in a pot or cake pan. First invented by Boston Pizza, recipes were posted online as early as April 2014, though they did not become viral until the Pillsbury Company posted an example in September 2014. It has since become popular in the United States. Reviews have been mixed, with praise aimed at its taste and criticism leveled at its complexity and unhealthiness. Read more...
A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Belize Zimbabwe and South Africa. Read more...
Quiche (/ˈkiːʃ/ KEESH) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. Read more...- Imeretian closed khachapuri
Khachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpʼuri] (
listen) from ხაჭო xach'o "curds" + პური p'uri "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is Georgia's national dish.
It is more popular among men and older people. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University. Read more...
Çiğ börek and ayran at Turkish chain "Anadolu Mantı"
Chebureki, sometimes spelled chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek), is a deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food throughout Transcaucasia, Central Asia, Russia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania. Read more...
Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are often eaten in the summertime because that is when blueberries are in season. Read more...
Kurnik (Russian: курник; "chicken pirog"), also known as wedding pirog or tsar pirog, a dome-shaped savoury Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. Sometimes, pirog was filled with boiled rooster combs. This pirog originated in Southern Russia, especially in Cossacks communities, and was used as "wedding pirog" in the rest of the country. It is dome-shaped, unlike any other non-sweet pirog. In special cases, it was served to tsar himself. Even today, this pirog is served on special occasions in most of Russia. Read more...
Kalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region. Kuopio is home to many kalakukko bakeries. The city also hosts an annual kalakukko baking contest. Read more...
An empanada (Spanish pronunciation: [empaˈnaða]) is a type of pastry baked or fried in many countries of the Americas and in Spain. The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread.
Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients. Read more...
Did you know...
- ... that while Maine nutrition educator Katherine O. Musgrave criticized the Fit for Life diet plan, she praised the nutritional benefits of the whoopie pie, Maine's official state treat?
- ... that an early predecessor of the pop out cake was a pie from which a dwarf emerged for Charles I of England in 1626?
- ... that Katy Perry first teased the release of her song "Bon Appétit" with a cherry pie recipe?
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Selected images
Jeûne Genevois plum pie
Homemade meat pie with beef and vegetables.
A slice of pecan pie
A chicken pie with a traditional pie bird
A 19th-century pie crimper made of ivory, in the collection of The Children's Museum of Indianapolis
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