Types of Pies

Baked pies.

Raw pie shells are filled and then baked. Fruit pies contain fruit fillings and usually have a top crust. Soft pies are those with custard-type fillings or, in other words, liquid fillings that become firm when their egg content coagulates. They are usually baked as single-crust pies.

Unbaked pies.

Baked pie shells are filled with a prepared filling, chilled, and served when the filling is firm enough to slice. Cream pies are made with pudding or boiled custard-type fillings. Chiffon pies are made with fillings that are lightened by the addition of beaten egg white.

Baking a pie or tart shell without a filling is called baking blind.