Guest Posted July 31, 2011 Share Posted July 31, 2011 Is there a rule about which kinds of pie are supposed to have a single crust vs. a double crust? I've been making a lot of fruit pies and it just "seems" like they need to have a double crust. Calorie-wise, I'd love to just make a single crusted blueberry or peach pie, though. Is that just wrong? Wondering if there's any rules about this stuff. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted July 31, 2011 Share Posted July 31, 2011 There are rules about this! You need to make it double crusted, with sprinkled sugar, and bring it over to my house. Thanks! :) Quote Link to comment Share on other sites More sharing options...
abbeyej Posted July 31, 2011 Share Posted July 31, 2011 For fruit pies, a single crust is a *little* wrong (unless you call it a "tart" instead). But really, WHO is going to complain?!?! You might not give them any more! Quote Link to comment Share on other sites More sharing options...
wapiti Posted July 31, 2011 Share Posted July 31, 2011 I say, your kitchen, your rules (though you might want to figure out how to keep blueberry from exploding all over your oven). In our house, we prefer a top "crust" in the form of a crumb topping (butter/flour/sugar). It's not low-cal though :D If the crust is too high-cal, why not just cook the fruit in a pot and serve in bowls with some whipped cream. Maybe you can request recipes for low-carb fruit crisp with oatmeal topping :bigear: (no bottom crust) Quote Link to comment Share on other sites More sharing options...
Photo Ninja Posted July 31, 2011 Share Posted July 31, 2011 I don't know of any rule about this. Make it the way you like it best and enjoy eating it. Or you could compromise and do a lattice top - not single crust, but not quite double crust, either. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted August 1, 2011 Share Posted August 1, 2011 If you eat the evidence you can make it any way you'd like :001_smile: how about a cobbler if you want fruit and a single crust? Quote Link to comment Share on other sites More sharing options...
Cinder Posted August 1, 2011 Share Posted August 1, 2011 Is there a rule about which kinds of pie are supposed to have a single crust vs. a double crust? I've been making a lot of fruit pies and it just "seems" like they need to have a double crust. Calorie-wise, I'd love to just make a single crusted blueberry or peach pie, though. Is that just wrong? Wondering if there's any rules about this stuff. My sil makes the best blueberry pie--single crust! She got tired of making a double crust pie so she just quit. And the pie tastes just as good, if not better, because it's more fruity now rather than more bready. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted August 1, 2011 Share Posted August 1, 2011 I've always thought the double crust was for gooey/runny pies to help hold them together. So if you want to make a single crust fruit pie, you would make the filling thicker so it wouldn't be insanely messy. Although now that I think about it, I have never heard of any rule regarding pie crusts, so I may just be talking out my...er, making that up. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
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