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posted by [identity profile] daisho.livejournal.com at 06:25pm on 14/04/2010
Absolutely agree with the 'top crust isn't enough' standpoint -- as my wife has just observed, "It's just a casserole with a lid on it." It's only because so many pubs and restaurants (and Fray Bentos) disagree that I've grudgingly come to include top-crust-only pies in my, well, pie chart. ;)
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(no subject)

posted by [identity profile] easterbunny.livejournal.com at 07:17pm on 14/04/2010
The pie-off arbitration committee grudgingly compromised on a 60% pastry coverage rule to differentiate true pies from false pies to avoid splitting on national lines while still recognizing the validity of the lattice.

I'm a bottom cruster, myself. Key lime pie? HELL YES.
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(no subject)

posted by [identity profile] daisho.livejournal.com at 07:57pm on 14/04/2010
I think 60 per cent is a reasonable compromise. Not sure about your preference, though -- I might damage my teeth on the keys.
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posted by [identity profile] billyabbott.livejournal.com at 12:47am on 17/04/2010
I once went to a pub who offered on their menu an 'Individual boeuf bourgignon with puff pastry crouton' which was a beefy casserole served in a dish with a layer of puff pastry rolled over the top and baked until puffy. I liked that pub.

Just bottom crust - tart.
Top and bottom crust - pie.
Just top crust - see above crouton based description...
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