How are crust pie classified?

Crust pies can be classified in various ways, but here are a few of the most common:

By Filling:

* Fruit pies: Featuring fruit as the main filling, like apple, blueberry, peach, or cherry.

* Cream pies: Featuring a custard-based filling, like banana cream, lemon meringue, or pumpkin.

* Meat pies: Featuring savory fillings like chicken pot pie, shepherd's pie, or steak and ale pie.

* Savory pies: Can include various fillings like vegetables, cheese, or combinations like a quiche.

By Crust Type:

* Single-crust: Has a bottom crust only.

* Double-crust: Has both a bottom and top crust.

* Lattice-top: Has a decorative top crust made of crisscrossed strips of dough.

* Hand-pie: Small, individual pies with a single crust wrapped around the filling.

By Baking Method:

* Baked: Crust and filling are baked together.

* Unbaked: The crust is pre-baked (blind-baked) before filling is added and baked.

By Size:

* Individual pies: Small pies designed for one person.

* Standard pies: Typically 9-inch in diameter, serving 6-8 people.

* Large pies: Larger than standard pies, designed for serving a crowd.

By Shape:

* Round: The most common pie shape.

* Square: Usually found in savory pies.

* Free-form: Pies baked in a variety of shapes, like heart or rectangle.

By Regional Style:

* American: Typically sweet pies with a flaky, buttery crust.

* British: Often savory pies with a rich, savory filling.

* French: Often delicate tarts with a thin, buttery crust.

By Occasion:

* Dessert pies: Sweet pies served at the end of a meal.

* Dinner pies: Savory pies served as a main course.

* Special occasion pies: Pies made for specific events like Thanksgiving or Christmas.

This classification system is not exhaustive, but it provides a good starting point for understanding the diversity of crust pies.