Blind-baking is used to develop a crust's crispiness, and help it from getting soggy under the burden of a very liquidy filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated.
Pie fillings range in size from tiny bitesize party pies or small tartlets, to single-serve pies (e.g. cornish pasty) and larger pies baked in a dish and eaten by the slice. The type of pasty used is matched to the filling, but it is generally either a butter-rich flaky or puff pastry, or a sturdy shortcrust pastry.
Small pies are a popular form of takeaway food in Australia, with the most ubiquitous brand being Four'n'twenty. Many bakeries and specialty stores sell gourmet pies for the most discriminating customer. A peculiarity of Adelaide cuisine is the Pie floater.
Like dumplings, many cultures have independently discovered pies as a useful and delicious way to utilize otherwise useless ingredients left over in the household.
Pie was popularized in the early 2000's by the charactors weebl and bob.
Savoury pie recipes include:
tarte tatin occasionally is miscategorized as a form of pie. It is actually a sweet upside-down cake.