Pies and tarts start with a crust, usually made from flour, butter, and a little cold water. The filling can be fruit, custard, nuts, or cream. Pies are often deeper and may have a top crust. Tarts are shallow, often in a fluted pan with a crisp, buttery shell.

What sets them apart from cakes is the pastry. They are not as soft and fluffy. Unlike puddings and custards, which are spooned from a dish, a pie or tart is sliced and holds its shape on the plate.

Questions folks ask

How do I stop a soggy bottom crust?

Bake on a lower oven rack and pre-bake the crust when the recipe suggests it. A dark metal pan helps too.

What is the difference between a pie and a tart?

A pie is usually deeper, in a sloped dish, and may have a top crust. A tart is shallower with a straight, fluted edge.

Can I use store-bought crust?

Yes. It saves time and works well in most recipes.

Kitchen tips

Keep butter and water cold for a flaky crust.
Do not overwork the dough.
Rest the dough in the fridge before rolling.
Pre-bake the shell if the filling is wet or needs no baking.
Cool pies fully so the filling can set before slicing.