Does a Pie Need a Bottom? Mary Berry Has Thoughts... (2024)

FAQs

What is a pie without a base? ›

Pies that have a pastry lid - but not pastry sides and bottom - are known as 'pot pies' and many people believe they aren't actually real pies at all.

Why do you need to cut a hole in a pie lid? Always cut a small air vent in the pastry lid before cooking to allow steam to escape and stop leakage. You could use a special pie funnel if you have one.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

The term Pie is used loosely, 'Custard Pie' is custard with a pastry base, sides and no lid. Some eateries advertise pie, but it is a bowl of filling with just a lid. A Pie has pastry base, sides and most importantly - a lid. Without a lid it is a 'Flan' or a 'Tart' depending on the content being savoury or sweet.

Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot.

Poking holes allows steam to escape

If you've ever forgotten to poke the bottom of the crust, you may have noticed that your pie came out looking uneven. The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough.

When Do You Need To Blind Bake a Crust? There are two times when blind baking is necessary: When we're making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Anything other than those perfectly enclosed (the odd leaky hole is permissible) creations is in fact, a pot pie. Yes, it sounds awfully American and it's an awkward phrasing but 'pot pie' is easier than saying 'casserole with a pastry lid'. You know where you're at with a pot pie.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Should you prebake the bottom crust of blueberry pie? ›

Pre baking your pie crust is the easiest way to guarantee a crispy pie crust with no soggy bottoms. Yes, even underneath a juicy fruit or custardy cream filling!

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.

Pie is defined as a baked food in a pastry-lined pan or dish that has a fruit, meat, pudding, or other filling, and it often also has a pastry crust on top.

Cast iron skillets have been one of my preferred pie plate substitutes for many years. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust.

Simply put, after making a weekend roast, unused meat was repurposed into a pie using affordable potatoes as a crust. This frugal, albeit clever, meal suggests the name “cottage pie” referred to the consumers of the dish—poor Irish peasants (remember, they lived in cottages).