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In cooking, a pie is a baked dish with a pastry shell that covers or completely contains a filling of meat, fish, vegetables or fruit. Pies can be either 'one-crust', where the filling is placed in a dish and covered with a pastry top before baking, or 'two-crust', with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts[?] or tartlets[?]. One example of a savoury bottom-crust-only pie is a quiche. If the crust of the pie requires much more cooking than the chosen filling, it may be blind-baked[?] before the filling is added and then only briefly cooked or refrigerated.

Pies can have either a sweet or a savoury filling, and they range in size from tiny bitesize party pies[?] or small tartlets[?], to single-serve pies (eg.cornish pasty) and larger pies baked in a dish and eaten by the slice. The type of pasty used is matched to the filling, but it is generally either a butter-rich flaky or puff pastry, or a sturdy shortcrust pastry.

Small pies are a popular form of takeaway food in Australia, with the most ubiquitous brand being Four'n'twenty[?]. Many bakeries and specialty stores sell gourmet pies for the most discriminating customer. A peculiarity of Adelaide cuisine is the Pie floater[?].

Savoury pie recipes include:

Sweet pies include:

In Vodun, Pie is a soldier-loa who lived at the bottoms of lakes and rivers and caused floods.

Not to be confused with the number Pi, the pie menu, or Proto-Indo-European (PIE)

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