A pie crust will typically rise on top of a pie filling when baked. The crust is placed on top of the filling before baking and as it cooks, it rises due to the leavening agents in the dough.
The main difference between pies and tarts is the type of crust used. Pies have a flaky crust that covers the filling, while tarts have a firmer, crumbly crust that holds the filling in a shallow, fluted pan.
There are many factors that influence the selection of a catering system. One factor is the type of food you want served.
pie or mousse pie
No, peach cobbler is not considered a type of pie. It is a dessert made with a fruit filling topped with a biscuit-like crust, while pies typically have a pastry crust on both the bottom and top.
No, quiche is not considered a type of pie. Quiche is a savory dish made with a pastry crust, eggs, cream, and various fillings such as cheese, vegetables, and meat. Pies, on the other hand, are typically sweet and have a filling enclosed in a pastry crust.
The first kinds of pies made were meat/vegetable pies and generally the crust was not meant to be eaten. The crust was a type of bowl for the filling. It was made of basically just flour and water.
Is the question about "vegetable shortening"? In apple pie filling, a small amount of butter (about 2 Tablespoons) NOT shortening, should be used to "dot" the top of the filling before the top crust is applied. For any pie crust, including crust for apple pie, butter or lard, or a combination of both, may be used instead of vegetable shortening. There are also recipes for crust made with vegetable oil, which produce a slightly different type of crust with a crumbly texture.
This type of selection is called artificial selection.
Oceanic Crust
No, cobbler is not considered a type of pie. Cobbler is a dessert made with a fruit filling topped with a biscuit-like dough, while pie is a dessert made with a pastry crust filled with various ingredients.
The majority of the crust is oceanic crust, basaltic in nature.