- flour. A
pie crust edge is
often crimped to
provide visual interest, and in the case of a two-
crust pie in
order to seal the top and
bottom crusts together...
-
pie crust which is then
topped with
whipped cream.
Typically ingredients include a
pastry crust which has been blind-baked or a
graham cracker crust,...
-
mixture of meat and
vegetables (pot
pie).
Pies are
defined by
their crusts. A
filled pie (also single-
crust or bottom-
crust), has
pastry lining the baking...
- hot
water crust pastry. It is
normally eaten as a
snack or with a salad.
Modern pork
pies are a
direct descendant of the
raised meat
pies of medieval...
- A pot
pie or
potpie is a type of
savory pie,
usually a meat
pie,
covered by a
pie crust consisting of
flaky pastry. Pot
pies may be made with a variety...
-
served in
pie crust was a post-Civil War innovation, when cast iron
cookware and
stoves made
pie crust more
feasible for home cooks.(p25) Shoo-fly
pie has been...
-
Tatin is
baked with the
crust on top, but
served with it on the bottom.
Originating in the 14th
century in England,
apple pie recipes are now a standard...
- tarts. It is a one-
crust pie,
where the
crust covers the
bottom and
sides but not the top. The
crust may be a
standard pastry pie crust, or made with crumbled...
-
varieties have a
flaky crust due to the
incorporation of
butter to
develop a
flaky texture when baking. The
origins of the meat
pie have been
traced back...
- Traditionally, Key lime
pie is made
using a
graham cracker crust. It may be made with or
without baking in a
pie crust or
without crust. The dish is named...
