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A preserve used as a pie filling or tart filling, which contains minced raisins, dried currants, apples, candied fruit, sweeteners, and spices.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

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A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

The process of pressing together the side and top crusts of a pie, usually by pinching the pastry together in a fluted pattern.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

Descriptor of intense, complex wine that seems to cause a reaction of every sensory nerve of the mouth.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.