View source for Pie

{{short description|Baked, filled pastry}}
{{confuse|pi}}
{{other uses|Pie (disambiguation)}}
{{use British English|date=November 2024}}
{{pp-semi-indef}}
{{pp-move-indef}}
{{Infobox food
| name             = Pie
| image            = File:Top down view of peach pie (722379748).jpg
| caption          = 
| alternate_name   = 
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = 
| served           = 
| main_ingredient  = Pie shell
| variations       = Fruit, meat, transparent, custard, cream, no-bake, vegan
| calories         = 
| other            = 
}}
A '''pie''' is a [[Baking|baked]] dish which is usually made of a [[pastry]] dough casing that contains a filling of various [[sweetness|sweet]] or [[Savoury taste|savoury]] ingredients. Sweet pies may be filled with fruit (as in an [[apple pie]]), nuts ([[pecan pie]]), [[fruit preserves]] ([[jam tart]]), brown sugar ([[sugar pie]]), sweetened vegetables ([[rhubarb pie]]), or with thicker fillings based on eggs and dairy (as in [[custard pie]] and [[cream pie]]). Savoury pies may be filled with meat (as in a [[steak pie]] or a [[Jamaican patty]]), eggs and cheese (such as [[quiche]]s or [[Flan (pie)|British flans]]) or a mixture of meat and vegetables ([[pot pie]]).

Pies are defined by their [[crust (baking)|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 [[biscuit (bread)|baking powder biscuits]], [[mashed potato]]es, and [[graham cracker crust|crumbs]].

Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings.

==Etymology==
[[File:Redressed birds - Jan Brueghel I & Peter Paul Rubens - Taste (Museo del Prado) (cropped).jpg|thumb|A detail of a painting by [[Jan Brueghel the Elder]] (1568–1625) and [[Peter Paul Rubens]] (1577–1640) depicting several bird pies. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents.<ref name="WCA" />]]

The first known use of the word 'pie' appears in 1303 in the expense accounts of the [[Bolton Priory]] in [[Yorkshire]]. However, the [[Oxford English Dictionary]] is uncertain to its origin and says 'no further related word is known outside English'.<ref name=":0">{{Cite book |last=Clarkson |first=Janet |title=Pie : a global history |date=2009 |publisher=Reaktion |isbn=978-1-86189-425-0 |location=London |oclc=302078670}}</ref> A possible origin is that the word 'pie' is connected with a word used in farming to indicate 'a collection of things made into a heap', for example a heap of potatoes covered with earth.<ref name=":0" /> 

One source of the word "pie" may be the [[magpie]], a "bird known for collecting odds and ends in its nest"; the connection could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits.<ref name="Gross" /> One 1450 recipe for "grete pyes" that might support the "magpie" etymology contained what Charles Perry called "odds and ends", including: "...beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and large birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes."<ref name="Perry" />

==History==
===Antiquity===
Early pies were in the form of flat, round or freeform crusty cakes called [[galette]]s consisting of a crust of ground [[oat]]s, [[wheat]], [[rye]], or [[barley]] containing [[honey]] inside. These galettes developed into a form of early sweet [[pastry]] or [[dessert]]s, evidence of which can be found on the tomb walls of the [[Pharaoh]] [[Ramesses II]], who ruled from 1304 to 1237 BC, located in the [[Valley of the Kings]].<ref name="WCA" /> Sometime before 2000 BC, a recipe for [[chicken pie]] was written on a tablet in [[Sumer]].<ref>[https://books.google.com/books?id=6cBSI6TioRQC&dq=Sumerian+recipes&pg=PA69 Somervill, ''Empires of Ancient Mesopotamia'', p.69]</ref>

[[File:Roberto Bompiani - A Roman Feast - 72.PA.4 - J. Paul Getty Museum.jpg|thumb|A 19th-century depiction of a Roman feast, where pastry-covered meat dishes were served]]

The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. The Roman approach of covering "...birds or hams with dough" has been called more of an attempt to prevent the meat from drying out during baking than an actual pie in the modern sense.<ref name="Perry" /> The covering was not meant to be eaten. It filled the role of what was later called puff paste. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.<ref>{{Cite web|url=http://www.foodtimeline.org/foodpies.html|title=Food Pies|publisher=FoodTimeline.org|access-date=5 July 2010}}</ref> The first written reference to a Roman pie is for a rye dough that was filled with a mixture of goat's cheese and honey.<ref name="Pix" />

The 1st-century Roman cookbook ''[[Apicius]]'' makes various mentions of recipes which involve a pie case.<ref>{{Cite book|title=Apicius: Cookery and Dining in Imperial Rome|editor=Joseph Dommers Vehling|publisher=Dover:New York|year=1977}}</ref> By 160 BC, Roman statesman [[Cato the Elder|Marcus Porcius Cato]] (234–149 BC), who wrote ''[[De Agri Cultura]]'', notes the recipe for the most popular pie/cake called ''[[Placenta (food)|placenta]]''. Also called ''libum'' by the Romans, it was more like a modern-day [[cheesecake]] on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout [[Europe]].<ref name="WCA" /> Wealthy Romans combined many types of meats in their pies, including mussels and other seafood.<ref name="Mayer" /> Roman pie makers generally used vegetable oils, such as olive oil, to make their dough.<ref name="Pix" />

===Medieval era===
In the Medieval era, pies were usually savoury meat pies made with "...beef, lamb, wild duck, magpie pigeon -- spiced with pepper, currants or dates".<ref name="Mayer" /> Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Since pies could be easily cooked over an open fire, this made pies easier for most cooks to make. At the same time, by partnering with a baker, a cook could focus on preparing the filling.

The earliest pie doughs were probably an inedible, stiff mixture of rye flour and water. The earliest pie recipes refer to ''coffyns'' (the word actually used for a [[basket]] or [[box]]), with straight sealed sides and a top; open-top pies were called ''traps''.{{sfn|Clarkson|2009|pp=18–19}} Until the mid-16th century this British pie dough known as "cofyn" was used as a baking dish.<ref>{{cite book |last1=Stavely |first1=Keith |last2=Fitzgerald |first2=Kathleen |title=Northern Hospitality: Cooking by the Book in New England |date=2011 |publisher=University of Massachusetts Press |page=246}}</ref><ref>{{Cite news| last = Golden| first = John| title = Now for a British Challenge: Hand-Raised Meat Pies| work = The New York Times| access-date = 2024-11-30| date = 1979-02-28| url = https://www.nytimes.com/1979/02/28/archives/now-for-a-british-challenge-handraised-meat-pies-making-your-own.html}}</ref> These pies were meant to be eaten with the hands. The hardened coffyn pastry was not necessarily eaten, its function being to contain the filling for baking, and to extend its shelf-life.{{sfn|Clarkson|2009|pp=18–19}} The thick crust was so sturdy it had to be cracked open to get to the filling.<ref name="Gross" /> This may also be the reason why early recipes focus on the filling over the surrounding case, with this development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.<ref>{{Cite book|title=The Medieval Kitchen: Recipes from France and Italy |author=Odile Redon |publisher=University of Chicago Press:Chicago |year=1998 |isbn=0-226-70684-2 |display-authors=etal}}</ref> Ceramic pie dishes were not used until the 16th century. Medieval pie crusts were often baked first, to create a "pot" of baked dough with a removable top crust, hence the name ''pot pie''.<ref name="Pix" />

The first unequivocal reference to pie in a written source is in the 14th century (''Oxford English Dictionary'' sb ''pie'').<ref name="WCA" /> The eating of mince pies during festive periods is a tradition that dates back to the 13th century, as the returning Crusaders brought pie recipes containing "meats, fruits and spices".<ref name="Pix" />{{better source|date=November 2024}} Some pies contained cooked rabbits, frogs,<ref name="Pix" /> crows, and pigeons.<ref name="Gross" /> 

In 1390, the English cookbook ''A Forme of Cury'' had a recipe for "tartes of flesh", which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" blended with "spices, saffron, and sugar".<ref name="Greenwood" />  The "cofyn" dough for the 14th-century apple pie recipe from ''[[The Forme of Cury]]'' was probably a simple mix of water and whatever flour was available in the [[late Middle Ages]].<ref name=Pangrace>{{cite book |last1=Pangrace |first1=Meredith |title=Midwest Pie: Recipes That Shaped a Region |date=2023 |publisher=Arcadia Publishing}}</ref> The recipe included spices,  apples, raisins pears and figs.  The 14th-century French chef Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support the meat"; one of his pies was high enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event.<ref name="Perry" />

Pies in the 15th century included birds, as [[song bird]]s at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English [[King Henry VI]] (1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked [[peacock]] mounted in its skin on a peacock-filled pie. The expressions "eat crow" and "four and 20 blackbirds" are sayings from the era when crow and blackbirds were eaten in pies.<ref name="Gross" />  Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam.<ref name="WCA" /> The apple pie was first referenced in writing in 1589, when the poet R. Green wrote "Thy breath is like the seeme of apple pies".<ref name="Mayer" />

Medieval England had an early form of sweet pies called [[tart]]s and fruit pies were unsweetened, because sugar was a rare and costly [[status symbol]].<ref name="Gross" /> In the Middle Ages, a pie could have several items as its filling, but a [[pastry]] would have only a single filling.<ref name="JIUpK" />

===15th to 17th centuries===
[[File:Pieter Claesz. - Still-life with Turkey-Pie (detail) - WGA4972.jpg|thumb|A detail from [[Pieter Claesz]]' 1627 painting of turkey pie.]]

Until the start of the 15th century, most pies were expected to contain meat or fish.<ref name="Perry" />  Fresh fruit did not become widely used until sugar dropped in price during the 16th century.<ref name="Perry" /> The first cherry pie is recorded in the late 16th century, when [[Elizabeth I|Queen Elizabeth I]] was served cherry pie.<ref name="Pix" /> Elizabeth was often given gifts of quince or pear pies for New Year.<ref name="Perry" /> 

During the [[William Shakespeare|Shakespearean]] era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once".<ref name="Perry" /> Apple pies were popular in Tudor and Stuart times. [[Pippin apple|Pippins]] were baked with [[clove]]s, [[cinnamon]], [[Date palm|dates]] and [[Candied fruit|candied orange peels]]. [[Rose water|Rosewater]] was often added to apple pies.<ref name=":1" />

During the Puritan era of [[Oliver Cromwell]], some sources claim mince pie eating was banned as a frivolous activity for 16 years, so mince pie making and eating became an underground activity; the ban was lifted in 1660, with the Restoration of the monarchy.<ref name="Pix" /> Food historian Annie Gray suggests that the myth of the Puritans "actively" banning mince pies came about "due to the defenders of Christmas" who reported Puritan vitriol "with a certain amount of exaggeration".<ref>{{Cite book |last=Gray |first=Annie |title=At Christmas We Feast: festive food through the ages. |date=2021 |publisher=Profile Books LTD |isbn=978-1-78816-819-9 |location=[S.l.] |oclc=1240493345}}</ref> 

It was in the 16th century that a puff paste began to be used to make flakier pie crusts.<ref>{{Cite web |title=Puff pastry |url=https://britishfoodhistory.com/tag/puff-pastry/ |website=British food history}}</ref><ref>{{Cite book |last=Renfrew |first=Jane |title=Food and cooking in 16th century Britain |date=1985 |publisher=English Heritage |isbn=9781850745365}}</ref><ref>{{Cite book |last=How |first=William |title=A proper New Booked of cookery |date=1575}}</ref><ref>{{Cite book |last=Dawson |first=Thomas |title=The good housewife jewel |date=1596 |publisher=Southover press |isbn=978-1870962124}}</ref> In Gervase Markham's 1615 book ''The English Huswife'', there is a recipe for puff paste  where the paste is kneaded, rolled thinly many times while layering with butter.  This made a flaky butter pastry to cover meat for pies  or for tarts.<ref>{{Cite book |last=Mcgee |first=Harold |title=On food and cooking the science and Lord of the kitchen |date=1984 |publisher=Simon and Schuster |isbn=1-4165-5637-0}}</ref>  There is  also a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel", which made a huge pie that could serve a large group.<ref name="Greenwood" /> According to Markham, crusts made with fine wheat flour required the addition of eggs to be sturdy enough for raised pies.<ref>{{cite book |last1=Stavely |first1=Keith |last2=Fitzgerald |first2=Kathleen |title=Northern Hospitality: Cooking by the Book in New England |date=2011 |publisher=University of Massachusetts Press |page=246}}</ref>

In the 17th century, [[Ben Jonson]] described a skilled pie cook by comparing the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts".<ref name="Perry" />

===18th century===
In the [[Georgian era|Georgian]] era, sweetened pies of meat and dried fruits began to become less popular. In recipe books of the period sweet veal, sweet lamb or sweet chicken pies are given alongside recipes for unsweetened alternatives with the same ingredients made for those who could "no longer stomach the sweetened flesh meats enjoyed by earlier generations".<ref name=":1">{{Cite book |last=Wilson |first=C. Anne |title=Food & drink in Britain : from the Stone Age to recent times |date=1973 |publisher=Constable |isbn=0-09-456040-4 |location=London |oclc=859209}}</ref>

[[Pumpkin pie]] was fashionable in England from the 1650s onward, then fell out of favour during the 18th century. [[Pumpkin]] was sliced, fried with sweet herbs sweetened with sugar and eggs were added. This was put into a pastry case with currants and apples. Pumpkin pie was introduced to America by early colonists where it became a national dish.<ref name=":1" />

===19th century===
During the 19th century, pies became, according to food historian Janet Clarkson, "universally esteemed" in a way that other foods were not.<ref name=":0" /> In 1806 [[Maria Rundell|Mrs Rundell]] in her Observations on Savoury Pies in [[A New System of Domestic Cookery]] stated that 'There are few articles of cookery more generally liked than relishing pies, if properly made'. [[Alexis Soyer]], a celebrity cook of the 19th century said in his book ''Shilling Cookery for the People'' (1860) "From childhood we eat pies - from girlhood to boyhood we eat pies - in fact, pies in England may be considered as one of our best companions du voyage through life. It is we who leave them behind, not they who leave us; for our children and grandchildren will be as fond of pies as we have been; therefore it is needful that we should learn how to make them, and make them well! Believe me, I am not jesting, but if all the spoilt pies made in London on one single Sunday were to be exhibited in a row beside a railway line, it would take above an hour by special train to pass in review these culinary victims".<ref name=":0" />

===United States (17th century-1980s)===
{{main|Pie in American cuisine}}

The Pilgrims brought the pie recipes they knew from their home countries with them when they arrived to the colonies. Colonists appreciated the [[food preservation]] aspect of crusty-topped pies from Britain, which were often seasoned with "dried fruit, cinnamon, pepper and nutmeg".<ref name="Mayer" /> The first pies they created in the United states were adapted pies that were based on berries and fruits pointed out to them by the [[Native Americans in the United States|Native North American]]s.<ref name="WCA" /> 

According to [[James E. McWilliams]], American cooks "embraced the rough edges of American foodways to foster a pastoral ideal that promoted the frontier values that the colonists had once downplayed".<ref name=cox>{{cite book |last=Cox |first=Robert S. |title=New England Pie: History Under a Crust |date=2015 |publisher=Arcadia |isbn=9781625852922 |url=https://books.google.com/books?id=9g3hCgAAQBAJ}}</ref> [[Apple pie]]  became popular, because apples were easy to dry and store in barrels over the winter.<ref>"Pie". ''The Oxford Companion to American Food and Drink''.Andrew F. Smith, Oxford University Press, USA, 2007.</ref>

Pie fillings could be made with very few ingredients to "stretch" their "meager provisions".<ref name="Drink. Andrew F 2007" /> These pies later came to be known as [[desperation pies]]. First originating in the 18th century they included pies like [[sugar cream pie]] and [[Kentucky transparent pie]].<ref>{{Cite web |last=Anderson |first=Jean |date=2012-03-14 |title=The South's Storied Chess Pie: Food + Cooking |url=http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/food/gourmetlive/2012/031412/the-souths-storied-chess-pie.html |access-date=2024-09-11 |website=gourmet.com |archive-date=September 14, 2024 |archive-url=https://web.archive.org/web/20240914155524/http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/food/gourmetlive/2012/031412/the-souths-storied-chess-pie.html |url-status=live }}</ref> By the 19th century pies were a staple of the American family meal and women were responsible for figuring out how to make tasty pies that fit within the family budget.<ref>{{cite book |last=Williams |first=Jacqueline |title=The Way We Ate: Pacific Northwest Cooking 1843-1900 |publisher=Washington State University Press |page=83–4}}</ref>

Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made.<ref name="Gross" /> Molasses was popular in American pies due to the rum and slave trade with the Caribbean Islands, and [[maple syrup]] was an important sweetener in Northern states, after Indigenous people taught settlers how to tap maple trees and boil down the sap.<ref name="Drink. Andrew F 2007" /> In the Midwest, cheese and cream pies were popular, due to the availability of big dairy farms.<ref name="Drink. Andrew F 2007" /> In the US south, [[African-American]]s enjoyed [[sweet potato]] pies, due to the widespread availability of this type of potato.<ref name="Drink. Andrew F 2007" />

By the 1870s, the new science of [[nutrition]] led to criticism of pies, notably by [[Sarah Tyson Rorer]], a cooking teacher and food editor who warned the public about how much energy pies take to digest.<ref name="Drink. Andrew F 2007" /> Rorer stated that all pie crusts "...are to be condemned" and her cookbook only included an apple tart, jelly and meringue-covered crackers, pâté, and a "hygienic pie" which had "apple slices or a pumpkin custard baked in biscuit dough".<ref name="Perry" /> In 1866, ''[[Harper's Magazine]]'' included an article by C.W. Gesner that stated that although we "...cry for pie when we are infants", "Pie kills us finally", as the "heavy crust" cannot be digested.<ref name="Perry" />

Another factor that decreased the popularity of pies was [[industrialisation]] and increasing movement of women into the labour market, which changed pie making from a weekly ritual to an "occasional undertaking" on special occasions.<ref name="Drink. Andrew F 2007" /> In the 1950s, after WWII, the popularity of pies rebounded in the US, especially with commercial food inventions such as instant pudding mixes, [[Cool Whip]] topping, and [[Jello]] gelatin (which could be used as fillings) ready-made crusts, which were sold frozen, and alternative crusts made with crushed potato chips.<ref name="Drink. Andrew F 2007" /> There was a pie renaissance in the 1980s, when old-fashioned pie recipes were rediscovered and a wide range of cross-cultural pies were explored.<ref name="Drink. Andrew F 2007" />

==Regional variations==
[[File:Homemade meat pie.jpg|thumb|Homemade [[meat pie]] with [[beef]] and [[vegetable]]s.]]

[[Meat pie]]s with fillings such as steak, cheese, [[steak and kidney pie|steak and kidney]], beef and ale, lamb and mint,  [[minced beef]], or [[chicken as food|chicken]] and [[edible mushroom|mushroom]] are popular in the United Kingdom,<ref>{{cite encyclopedia |title =Pie |encyclopedia=Encyclopædia Britannica |location=Chicago |url=http://www.britannica.com/EBchecked/topic/459681/pie |access-date=12 September 2008}}</ref> Australia, South Africa and New Zealand as take-away snacks. They are also served with [[French fried potatoes|chips]] as an alternative to [[fish and chips]] at British chip shops.

[[Pot pie]]s with a flaky crust and bottom are also a popular dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas).  Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice cream, a style known in North America as [[pie a la mode|pie à la mode]]. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served ''à la mode''. This combination, and possibly the name as well, is thought to have been popularised in the mid-1890s in the United States.<ref>{{cite web|url=http://www.barrypopik.com/index.php/texas/entry/remember_the_a_la_mode_pie_a_la_mode/ |title="Remember the à la mode!" (pie à la mode)|access-date=29 October 2007}}</ref> Apple pie can be made with a variety of apples; cultivars such as the [[Golden Delicious]], [[Cripps Pink|Pink Lady]], [[Granny Smith]], and [[Rome apple|Rome Beauty]] are popular for usage in pies.{{cn|date=December 2024}}

==In literature==
Cold pigeon pies and venison pasties appear in novels by [[Jane Austen]], but also more generally in writing in the 18th century.<ref>{{Cite web |title=BBC - Radio 4 Woman's Hour -Pigeon Pie |url=https://www.bbc.co.uk/radio4/womanshour/food/recipe162.shtml |access-date=2024-09-09 |website=www.bbc.co.uk}}</ref> The character Mrs Elton, from the 1815 novel ''[[Emma (novel)|Emma]]'', believes herself to be modern, but nevertheless plans to take 'pigeon-pies and cold lamb' to a country outing to Box Hill and consults [[George Turberville]]'s 1575 work ''The Noble Art of Venerie'' (1575) for advice.<ref name=":2">{{Cite book |last=Lane |first=Maggie |title=Jane Austen and food |date=1995 |publisher=Hambledon Press |isbn=978-0-8264-3025-0 |location=London |oclc=458295265}}</ref>

In the 1817 novel ''[[Persuasion (novel)|Persuasion]]'', Jane Austen includes pies in her description of an old-fashioned Christmas spread, mentioning 'tressels and trays, bending under the weight of brawn and cold pies'. In the whole of ''Persuasion'', brawn and cold pies are the only specific mention of food; they are also the only Christmas foods to be mentioned in any of Jane Austen's novels.<ref name=":2" />

==In popular culture==
In the United States, a popular idiom is "American as apple pie".<ref name="Mayer" /> There pie, especially apple pie, became intertwined to the point that in 1902, ''The New York Times'' asserted that "pie is the food of the heroic" and "no pie-eating people can ever be permanently vanquished".<ref name="Gross" />

The slang expression "to eat humble pie" comes from the [[umble pie]], which was made with chopped animal offal. "It's a piece of pie", meaning that something is easy, dates from 1889.<ref name="JIUpK" /> "Pie-eyed", meaning drunk, dates from 1904.<ref name="JIUpK" /> The expression "pie in the sky", to refer to an unlikely proposal or idea, comes from "[[The Preacher and the Slave]]", a 1911 [[Joe Hill (activist)|Joe Hill]] song.<ref name="JIUpK" />

===Pie throwing===
{{Main|Pieing}}

Cream filled or topped pies are favourite props for [[slapstick]] humour. Throwing a pie in a person's face has been a staple of film comedy since [[Ben Turpin]] received one in ''[[Mr. Flip]]'' in 1909.<ref>{{cite web | title = A Very Brief History of Slapstick | work = Splat TV | year = 2003 |url=http://splat-tv.artshtick.com/history.html | access-date = 29 January 2009}}</ref>  More recently, [[pieing]] has also become a political act; some activists throw cream pies at politicians and other public figures as a form of protest.

==Types==
{{Main|List of pies}}

===Savoury{{anchor|Savory_pies}}===
{{div col|colwidth=15em}}
*[[Bacon and egg pie]]
*[[Butter pie]]
*[[Calzone]]
*[[Cheese and onion pie]]
*[[Chicago-style pizza]]
*[[Chicken and mushroom pie]]
*[[Corned beef pie]]
*[[Curry pie]]
*[[Game pie]]
*[[Fish pie]]
*[[Flipper pie]]
*[[Homity pie]]
*[[Jamaican patty]]
*[[Kalakukko]]
*[[Meat pie]]
*[[Meat and potato pie]]
*[[Pasty]]
*[[Pork pie]]
*[[Pot pie]]
*[[Quiche]]
*[[Rabbit pie]]
*[[Scotch pie]]
*[[Shepherd's pie]]
*[[Stargazy pie]]
*[[Steak pie]]
*[[Steak and kidney pie]]
*[[Steak and kidney pudding]]
*[[Tourtière]]
{{div col end}}

<gallery mode="packed" class="center" caption="Savoury pies" widths="220px" heights="220px">
File:Lamb and chicken pie.jpg|A chicken and lamb pie
File:Cornish pasty - cut.jpeg|A traditional Cornish [[pasty]] filled with [[steak]] and vegetables
File:Chickenpie1.JPG|A chicken pie with a traditional [[pie bird]]
</gallery>

===Sweet===
Some of these pies are pies in name only, such as the [[Boston cream pie]], which is a [[cake]].  

*[[Black bottom pie]]
*[[Buko pie]]
*[[Bundevara]]
*[[Cashew pie]]
*[[Chess pie]]
*[[Chestnut pie]]
*[[Chiffon pie]]
*[[Cream pie]]
*[[Custard pie]]
*[[Egg pie]]
*[[Milk pie]]
*[[Peanut pie]]
*[[Pecan pie]]
*[[Pumpkin pie]]
*[[Shoofly pie]]
*[[Sugar pie]]
*[[Sweet potato pie]]
*[[Turtle pie]]
*[[Walnut pie]]

<gallery mode="packed" class="center" widths="220" heights="220" caption="Sweet pies">
File:Lemon chess pie for pi day, with strawberry, March 2010.jpg|A slice of [[chess pie]]
File:Pecan pie slice (cropped).jpg|A slice of [[pecan pie]]
File:Mmm...Mrs Js Perfect Pumpkin Pie (5205060347).jpg|[[Pumpkin pie]] showing texture of surface
</gallery>

=== Fruit ===
Many fruit and berry pies are very similar, varying only the fruit used in filling. Fillings for sweet or fruity are often mixed, such as [[strawberry rhubarb pie]].

*[[Apple pie]]
*[[Banoffee pie]] – named for the combination of bananas and [[toffee]]
*[[Blackberry pie]]
*[[Blueberry pie]]
*[[Cherry pie]]
*[[Key lime pie]]
*[[Lemon pie]]
*[[Lemon meringue pie]]
*[[Mince pie]] – although formerly made with finely [[minced meat]], it is now made with fruit
*[[Rhubarb pie]]
*[[Saskatoonberry pie]]
*[[Strawberry pie]]

<gallery mode="packed" class="center" widths="220px" heights="220px" caption="Sweet pies">
Image:Blackberry pie and ice cream, 2006.jpg|[[Blackberry pie]] with [[ice cream]]
File:Raisin pie with lattice crust.JPG|[[Raisin]] pie with a lattice-style crust
File:Making Pear pie with puff pastry.jpg|Pear-shaped [[pear pie]] with [[puff pastry]]
File:Tarte pruneaux 2.jpg|Jeûne Genevois [[plum]] pie
</gallery>

=== Other ===
*[[Fried pie]] – a smaller pie that is deep-fried instead of being baked; it can have any filling.
*[[Tart]] – a pie with no top crust, often filled with fruit

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[American Pie Council]]
* [[Cobbler (food)]]
* [[Crostata]]
* [[Crumble]]
* [[Dabby-Doughs]]
* [[Empanada]]
* [[List of baked goods]]
* [[List of desserts]]
* [[List of pies, tarts and flans]]
* [[Pirog]]
* [[Pirozhki]]
* [[Strudel]]
{{div col end}}

==References==
{{reflist|1=28em|refs=
<ref name="WCA">{{Cite web|url=http://whatscookingamerica.net/History/PieHistory.htm|title=History of Pie|publisher=whatscookingamerica.net|access-date=5 July 2010}}</ref>
<ref name="Gross">{{cite web |url=https://slate.com/human-interest/2015/03/history-of-pie-how-savory-meat-pies-evolved-into-americas-favorite-dessert.html |title=How Pie Got Its Sweetness: The first pies were weird crow-meat casseroles. How did they evolve into the dessert we know and love today? |last=Gross |first=Rachel |date=13 March 2015 |website=slate.com |publisher=Slate |access-date=2 September 2019}}</ref>
<ref name="Perry">{{cite web |url=https://www.latimes.com/archives/la-xpm-1993-11-18-fo-57943-story.html |title=American Pie : The Slice of History |last=Perry |first=Charles |date=18 November 1993 |website=[[Los Angeles Times]] |access-date=16 October 2019}}</ref>
<ref name="Pix">{{cite web |url=https://www.jamieoliver.com/features/the-history-of-pie/ |title=A brief history of the great British pie |last=Pix |first=Katie |date=7 March 2016 |website=jamieoliver.com |publisher=Jamie Oliver |access-date=2 September 2019}}</ref>
<ref name="Mayer">{{cite magazine |url=https://time.com/3958057/history-of-pie/ |title=A History of Pie |last=Mayer |first=Laura |date=26 November 2008 |magazine=[[Time (magazine)|Time]] |publisher=Time |access-date=2 September 2019}}</ref>
<ref name="Greenwood">{{cite web |url=http://www.bbc.com/future/story/20171208-the-strange-and-twisted-history-of-mince-pies |title=The Strange and Twisted History of Mince Pies |last=Greenwood |first=Veronique |date=8 December 2017 |website=www.bbc.com |publisher=BBC |access-date=22 September 2019}}</ref>
<ref name="Drink. Andrew F 2007">"Pie". ''The Oxford Companion to American Food and Drink''. Andrew F. Smith, Oxford University Press, USA, 2007.</ref>
<ref name="JIUpK">{{cite web |url=https://www.etymonline.com/word/pie |title=Pie (n.1)|author=<!--Not stated--> |website=etymonline.com |publisher=Online Etymological Dictionary |access-date=2 September 2019}}</ref>
}}

== Further reading ==
* Beranbaum, Rose Levy. ''The Pie and Pastry Bible''. New York: Scribner, 1998.
* Clarkson, Janet. ''Pie - A Global History''. London: Reaction Books 2009.
* Heatter, Maida. ''Maida Heatter's Pies & Tarts''. New York. Cader Books: 1997.
* Purdy, Susan S. ''The Perfect Pie''. Broadway Books. New York: 2000.
* [[Martha Stewart|Stewart, Martha]]. ''Martha Stewart's Pies & Tarts''. New York: Clarkson N. Potter, Inc., 1985.
* Walter, Carole. ''Great Pies & Tarts''. New York: Clarkson/Potter Publishers, 1998.
* Willard, Pat. ''Pie Every Day: Recipes and Slices of Life''. Chapel Hill, NC: Algonquin Books of Chapel Hill, 1997.

==External links==
*{{commons-inline|Pie}}
*{{Wiktionary-inline|pie}}
*{{Wikiquote-inline|Pies}}
*{{wikibooks-inline|Cookbook:Pie}}
*{{cite EB1911|wstitle=Pie}}
*[http://www.godecookery.com/twotarts/twotarts.html A Tale of Two Tarts by Monica Gaudio] (contains info that can be added into article with references)
*[http://www.foodtimeline.org/foodpies.html Food Timeline, History Notes: Pie & Pastry]
*[http://www.recipeforpie.com/ A Wide Variety of Pie Recipes] {{Webarchive|url=https://web.archive.org/web/20130113214003/http://www.recipeforpie.com/ |date=13 January 2013 }} at recipeforpie.com

{{Pies}}

[[Category:Pies| ]]
[[Category:Types of food]]