TIP OF THE DAY: Polka Dot Pie & The Pie-Tart Difference
A few days ago we featured the lattice pie crust, a beautiful top crust for fruit pies (and optionally, to decorate tarts, which typically don’t have top crusts). Some home bakers may be wary, not knowing if they have the patience to evenly cut and weave the strips of dough (fear not—it’s really easy). But You don’t need much extra time or skill to turn a conventional pie crust into a polka-dot pie, an inspiration of one of our baking heroes, Audra, The Baker Chick. As beguiling as a homemade pie is when you bring it to the table, this peekaboo pie is even more so (and even more so when there’s a bright-colored fruit peeking through). How simple is it? When you make your pie recipe, simply use a small cookie cutter to cut polka dots in the top crust. (You can sprinkle the cut-out circles of dough with cinnamon sugar or grated cheese and bake them.) Here’s the recipe for Audra’s succulent peach pie. Take the time to peruse The Baker Chick website for many wonderful recipes. Do you know the difference between a pie and a tart? Many people use the terms interchangeably, but that’s incorrect. Would you call a muffin a cupcake? There are some similarities, but more differences. Here’s the scoop: |
Showcase your fruit pie. Peach pie photo courtesy The Baker Chick. |
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![]() A pie has a thin crust, generally un-sweetened. A tart has a thick crust, typically sweetened and almost cookie-like. The sides stand up straight, without the need of support from a baking dish. Blueberry tart photo courtesy Chilean Blueberry Committee. |
PIES VS. TARTS: THE DIFFERENCE The terms aren’t interchangeable, even if the products are equally delicious for dessert (or a savory versions—think vegetable tart and chicken pot pie—for lunch or dinner). Here, the differences between pies and tarts. First… Pies & Tarts: The Similarities |
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> Pie crusts are thin, soft, flaky pastry that can be made with different types of shortening. Typically, vegetable shortening or lard is used. The pie is served from the pie pan. > Tart crusts are traditionally made with butter to achieve a buttery pastry flavor. The tart crust is firm such that the tart can stand independently when removed from the tart pan. A tart is meant to be unmolded before serving. While it can be served from the pan, the idea is to enjoy the beauty of the standing tart without the pan. This is especially true with a beautiful fluted crust. |