For too long customers in pubs and restaurants have ordered what is described on the menu as a pie only to be served with casserole in a pot covered by a puff pastry lid. Help right this wrong by clicking below. Petition Clicky
I agree wholeheartedly, even worse when the pastry in question is stupidly flaky to the point that breaking through it with a fork incurs a 1m pastry flake splash damage zone.
I refuse to sign as where do you draw the line? Next you will be telling me a custard pie is not a pie?
Well, obviously pies are important! I think that a custard pie qualifies because it has a pastry base.
There is a butcher in Wellington, Somerset, just a few miles from home, that makes and sells excellent pork pies.
Oh don't get me started on pies. What a vice to have! The butcher local to me also makes amazing pies - the steak and kidney ones are particularly boss. I eat them cold for my breakfast at the weekend sometimes!
I was having this discussion the other day. A pie HAS to have a pastry bottom (Does that sound right to anyone?)
I would go further than that and say that anything without a pastry base AND lid is not a pie. A non-lidded 'pie' is a tart.
I was going to contend just that, and then I started thinking about lemon meringue pies and drifted off...
I suppose you could consider the meringue as a lid if you really want to be that flexible. It may be a slippery slope to think like that but I'm willing to consider it.
I think that's the key - the browned meringue acts as a lid. However, as much as I love them - shepherd's pie and cottage pie? NOT AN OUNCE OF PASTRY IN SIGHT! Discuss.
From Wiki: 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, which may also be called a cobbler, 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. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.
