Assembly and Baking

Pies may be classified into two groups based on method of assembling and baking.

• 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—that is, liquid fillings that become firm when their egg content coagulates. They are usually baked as single-crust pies.
• Unbaked Pies. Prebaked 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 whites and/or whipped cream. Gelatin or starch gives them a firm consistency.