I have a lot to say about pies.
In honor of National Pie Day, I wanted to write a simple post about one of my favorite topics, pie. Naturally, I had a few thoughts about pie that I wanted to share, such as what makes something a pie, my top 3 ranking of pies, and what I thought of the less traditional pies.
I briefly wondered about the public opinion on National Pie Day (January 23rd) versus Pi Day (March 14th). I do recognize the obvious difference between the two, but we cannot ignore the fact that pie has also become an integral part of Pi Day celebrations. So (from a pie perspective) what is the true difference between the two days? Since Pi Day focuses on the circular, perhaps that is the sticking point. All pies count, as long as they are circular.
In that moment, I realized that I may have more radical views on pie than most. Sure, Pi Day can focus on all the circular pies it wants to – key lime, pumpkin, pizza, whatever – but I’m not afraid to be a bit more rigid in my own National Pie Day Celebrations.
What makes something a pie?
What is a pie? What must a baked good do to earn such a distinction? In my research, I discovered that Great British Chefs had already been asking themselves that exact question.
Few would disagree with the most purist of pie definitions; a filling which sits in a pastry base and is topped with a pastry lid. The British Pie Awards, for example, limits its entries to meats and fruits ‘wholly encased in pastry’; lattice, fruit or potato-topped pies are left out in the cold, along with the likes of samosas. During our comprehensive research on all things pastry, we stumbled on some more obscure requirements from some corners of the pie world (including that pie must be made of shortcrust pastry and rules around how big any holes in the pastry can be – we take a pretty flexible view on both of those), but we’re happy to agree that, as a general starting point, anything with a pastry base and topping firmly counts as a pie.
I imagine that some of you are surprised. Insisting that a pie has a pastry base and a pastry lid might seem downright draconian. What about the pies with a pastry base but no topping? Or those with a topping but no base? I am willing to accept that many of those will be firmly defended as pies (pumpkin, key lime, pecan, pizza, shepherd’s, among others) but I am unwilling to accept the clear decrease in personal enjoyment.
Don’t misunderstand me – I still enjoy most, if not all, of the “pies” listed in the prior paragraph. I don’t begrudge you for considering them pies. But in paying homage to a beloved dessert, I can only accept the best of the best.
American vs. British Pies
In reading the Great British Chefs post, I was surprised to learn that British pies are, primarily savory. I’m not a complete stranger to British pies – I’ve watched The Great British Baking Show – and I have always deeply admired how many English foods are encased in a flaky crust. In reflecting on our own National Pie Day, I had been dreaming of blueberries and cherries and peaches and apples and had not spared a thought for the savory pie. To take a stance here, I do strongly support savory pies, granted they follow the pastry base and topping rule.
A Ranking
People often try to guess my favorite type(s) of pies and they never get it right. Here I make an official statement, for posterity’s sake.
- Blueberry
- Cherry
- Chicken Pot Pie – This may seem like an unusual pick considering my previous statement about my National Pie Day daydreams, but I feel as though a strong, savory option should be represented here.
Perhaps you noticed that the classic Apple Pie didn’t make the cut. While I can enjoy an Apple Pie, I don’t find it especially compelling. When I yearn for a pie, it’s simply not the first choice.
There is so much to say on the subject of pie. I’ve said a lot, and yet I’m certain that I haven’t said enough. Whatever your personal philosophy on pie, I wish you a lifetime of nothing but the comfort and joy that only a warm, flaky, buttery pie can bring.