| − | '''Pies''' are a filled, baked pastry dish, distinguished from [[quiche]]s and [[tart]]s by the presence of a topcrust. | + | '''Pies''' are a filled, baked [[pastry]] dish, distinguished from [[quiche]]s and [[tart]]s by the presence of a topcrust. |
| − | Many things have been historically put into pies, such as "four-and-twenty-[[blackbird]]s", referring to the old rhyme of the same name.. Meat, fish, fruit, [[lard]], vegetables or even cheese, almost anything that is solid enough not to seep out during the baking process may be used. | + | Many things have been historically put into pies, such as "four-and-twenty-[[blackbird]]s", referring to the old rhyme of the same name.. [[Meat]], [[fish]], [[fruit]], [[lard]], [[vegetable]]s or even [[cheese]], almost anything that is solid enough not to seep out during the baking process may be used. |
| | *[[Pork]] pie is a traditional Northern English staple, generally served cold. It has a distinctively cylindrical form; most other pies are somewhat flatter. | | *[[Pork]] pie is a traditional Northern English staple, generally served cold. It has a distinctively cylindrical form; most other pies are somewhat flatter. |