Pies & Tarts

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Savour our collection of sweet pie and tart recipes.  We've got something for everyone from a no-fuss, no-bake chocolate tart to free-form fruit pies or the much-loved lemon meringue.  Granny also has plenty of tips to guarantee your success.