Air Fryer Cherry Pie
Air fryer cherry pie with lemon and cornflour-thickened filling.
What makes a pie a pie
A pie is a filled bake where pastry forms a base, a lid, or a casing that contains the filling. The filling can be savoury, such as meat and vegetables in gravy, or sweet, such as fruit or custard. Some pies are deep and substantial; others are shallow tarts that still rely on pastry for their defining contrast.
Pie does not automatically mean a double crust. Open pies and lattice-topped pies are common, and the choice affects how the filling reduces and sets. It also does not guarantee a particular pastry: shortcrust, puff pastry and other doughs each bring different textures and baking behaviour.
Top picks in Pie
Seafood Pastilla (Moroccan Filo Pie with Prawns and White Fish)
Crisp Moroccan filo pie filled with prawns and white fish
Air Fryer Blueberry Pie
Air fryer blueberry pie with lemon and cornflour-thickened filling.
Classic Chicken Pot Pie
Chicken and vegetable pie with shortcrust pastry
Lemon Icebox Pie
No-bake lemon pie with a crisp biscuit crumb base
Appeltaart (Dutch Apple Pie with Cinnamon Apples)
Buttery Dutch appeltaart filled with cinnamon apples and a touch of lemon
Choose by moisture level and how you want the crust to eat
For a crisp base, look for recipes that either pre-bake the shell or use a filling that is already thickened before it goes in. Wet fillings can soak pastry before it has time to set, especially in deep pies.
If you want a pie that slices neatly, fillings that set as they cool, such as those thickened with starch or enriched with eggs, are often more predictable than very juicy fillings. Lattice or vented tops help steam escape, which can keep the pastry from turning soft.
For make-ahead ease, many pies benefit from separating tasks: prepare the filling in advance, then assemble and bake when you have oven time. Some pies also settle and slice more cleanly after a short rest, once the filling has stopped bubbling.
All recipes in Pie
Chicken Pastilla (Moroccan Filo Pie with Almonds)
Moroccan filo pie filled with spiced chicken, onions and toasted almonds, finished sweetly
Chicken Pot Pie
Creamy chicken, leek and pea filling baked under a crisp puff pastry lid
Game Pie
Classic game pie with mushrooms and shallots under golden shortcrust pastry
Empanada Gallega (Tuna and Pepper Pie)
Baked empanada filled with tuna, onion, red pepper and tomato
Mississippi Mud Pie
Mississippi mud pie with a chocolate biscuit crust, baked chocolate filling and whipped cream
Pastel de Choclo (Corn and Minced Beef Pie)
Baked pastel de choclo topped with sweetcorn and filled with cumin-spiced minced beef
Banoffee Pie with Dulce de Leche and Cream
Biscuit-base pie layered with dulce de leche, bananas and softly whipped cream
Chicken and Mushroom Pie with Shortcrust Pastry
Creamy chicken, mushroom and leek pie baked with crisp shortcrust pastry
Moroccan Seafood Bastilla (Filo Pie with Squid, Prawns and Fish)
Moroccan seafood bastilla baked in crisp filo layers with saffron, garlic, herbs and egg
Smoked Haddock Fish Pie
Poached smoked haddock in parsley sauce, topped with mash and baked golden
Chicken Pot Pie with Flaky Pastry Crust
Creamy chicken, leek and pea filling baked under golden, flaky pastry
Light Chicken and Leek Pie
Chicken and leek pie in a creamy mustard sauce with puff pastry
Serving pie: balance richness and texture
Savoury pies are often rich from pastry and gravy, so a crisp, acidic side can bring balance. Think of lightly dressed greens, pickled vegetables, or a sharp relish that cuts through the fat.
Sweet pies tend to benefit from a creamy counterpoint that softens the edges of acidity or spice. A spoonful of cream, custard or ice cream changes the way the filling reads on the palate and highlights the contrast between flaky crust and soft centre.
If the pie has a particularly crisp top, serve it soon after baking to keep that texture. If the filling is very hot and loose, a brief rest helps it settle so the first slice holds together.
Where to look next
Cooking method is a useful next step for pie, because blind-baking, lattice tops and deep-dish bakes each change how heat and moisture move through the crust. Cuisine can also guide you towards familiar pie traditions, from savoury pastry-topped pies to fruit and custard styles.
Simmer
Tom Kha Gai (Thai Coconut Chicken Soup)
Thai coconut chicken soup with galangal, lemongrass and mushrooms
Boil
Latin-Style Chicken Rice Bowl with Black Beans and Avocado
Chicken rice bowl with black beans, avocado and lime
Simmer
Hong Shao Rou (Red-Braised Pork Belly)
Red-braised pork belly simmered until tender and glossy
Pan fry
Japanese Salmon Rice Bowl with Soy and Mirin
Salmon rice bowl with soy, mirin, cucumber and avocado
Latin American
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Italian
Crema Catalana all’Italiana (Baked Vanilla Custard with Caramel)
Chilled baked vanilla custard with a crisp caramel crust
Italian
Struffoli (Neapolitan Honey Fritters)
Tiny fried dough balls coated in warm honey and hazelnuts
Mexican
Ensalada de Nopales (Cactus Paddle Salad)
Nopales salad with tomato, lime and queso fresco
Frequently asked questions
What’s the difference between a pie and a tart?
The line can be blurry, but pies are typically defined by a filling contained by pastry, often with a top crust or deeper sides. Tarts are often shallower and usually open-topped, with the filling visible.
Why does my pie base turn soggy?
Moisture from the filling can soak into pastry before it sets. Recipes may prevent this by blind-baking, using a thicker filling, or baking on a hot tray to set the base quickly.
Should I cook the filling before baking a savoury pie?
Often, yes, especially for fillings with meat or vegetables in gravy. Pre-cooking helps ensure the filling is properly cooked and thickened, so the pastry isn’t asked to do all the work.
Why do pies need vents or a lattice top?
Vents let steam escape, which helps the filling reduce and can keep the top crust crisper. Without a vent, steam can build up and soften the pastry.
When should I slice a pie?
It depends on the filling. Many pies slice more cleanly after a short rest, when bubbling stops and the filling thickens slightly as it cools.
Let the filling dictate the method
When you match the pastry and baking approach to the filling’s moisture and thickness, pie becomes far more predictable. Start by deciding whether you want a crisp base, a flaky lid, or both, then choose a recipe that manages steam and setting accordingly.
