Pies are present in almost all cuisines around the world, and each culture adapts them to its specific ingredients and flavors. While the first association one might make when thinking of pie is the classic American apple pie, pies are a much older dish. The ancient Egyptians and Greeks were familiar with pie-like forms of eating, where the filling was encased in dough to make it easier to store or transport food.

In the Middle Ages, pies were extremely popular in England, especially as savory pies filled with meat and vegetables. Nowadays, however, pies are made all over the world, from sweet to savory versions, and can be found in endless variations.

How to get the perfect pie dough?

The perfect dough is the basis of every good pie. If the dough does not bake evenly or is not crumbly enough, it can ruin the whole dish. Here are some tips on how to achieve that perfect, melt-in-your-mouth crispiness:

Use cold butter or margarine - the key to a crumbly pastry is to keep the butter as cold as possible. When it melts during baking, it creates air pockets that make the dough crisp and crumbly. If the butter is already warm when it is prepared, the dough will become rubbery.

Don't mix the dough too long - when you combine the ingredients for the dough, it is important to mix just enough to bring them together. Mixing for too long will develop gluten, which means the dough will be less crumbly.

Use sour cream or vinegar - many recipes include a small amount of vinegar or sour cream in the dough, as the acid prevents gluten from developing and so contributes to a more crumbly result.

Let the dough rest - after preparation, wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. This will allow the gluten to release, and the dough will be easier to roll.

Recipe for the perfect crumbly dough:

Ingredients:

- 300 g flour

- 200 g cold butter

- 1 tablespoon sugar (for sweet pies)

- 1 pinch of salt

- 2-3 tablespoons ice-cold water

Procedure:

Combine all ingredients, knead quickly, wrap in cling film, and leave to rest.

Prepare the filling: sweet or savory?

Once you've mastered the dough, it's time to turn your attention to the filling. This is where your creativity can take wing, as you can adapt the pie to your favorite flavors and seasonal ingredients.

Sweet fillings

Apple pie - perhaps the most classic dessert, where apples are mixed with cinnamon, brown sugar, and a dash of lemon juice. If you stew the apples a little beforehand, they will be even juicier and tastier.

Blueberry pie - ideal for summer when blueberries are in season. The combination of blueberries, sugar, and a little lemon zest makes a great, fresh filling.

Chocolate pie - for true chocoholics! A filling of dark chocolate, cream, and egg yolk will create a rich, creamy chocolate pie that will delight all sweet lovers.

Additional tip: For an even better taste, use the BAM Strudel & Pie Spice Blend!

Savory fillings

Pumpkin and goat's cheese pie - a savory pie that combines the sweetness of roasted pumpkin and the tangy taste of goat's cheese. A great autumn choice!

Spinach pie with feta cheese - inspired by Greece. Spinach, feta cheese, and a little nutmeg blend into a divine savory filling wrapped in a crumbly pastry.

Chicken and vegetable pie - a classic where tender meat and vegetables create a nutritious meal.

Tricks for even baking

Have you ever had a pie that's nicely browned on the outside but still raw on the inside? Here are a few tricks to prevent that from happening:

Don't grease the baking tray - the dough already contains enough fat that it won't stick to the tray. If you grease it, the dough can become too oily.

Blind baking - for pies with moist fillings, such as custard or fruit pies, it is advisable to blind-bake the dough first. This means covering the dough in the baking tray with baking paper and lining it with weights (e.g., dried beans) to pre-bake it and prevent it from becoming soggy.

Temperature control - pies are usually baked at higher temperatures (180-200°C), but it is important to monitor the oven as too strong heat can quickly burn the edges while leaving the center unbaked. If the edges of the pie darken too quickly, you can cover them with aluminum foil.

Pies around the world

Pies are not just an American specialty. Every culture has its version of this delicious dish. Here are some of the world's classics:

French tarte - a thin, elegant cake, often filled with fruit (e.g., apples, pears) or creams (tarte au citron). The dough for tarte is even more buttery and softer than classic pies.

British Shepherd''s Pie - a savory pie that uses a layer of mashed potato over minced meat instead of pastry.

Italian crostata - a rustic dessert where the pastry is in the shape of latticework and covered with homemade jam or fresh fruit.

The preparation of the pie is a combination of science and art. With a little practice and the right techniques, you'll be able to delight family and friends with homemade pies that are crispy, juicy, and just right when baked. Whether you choose a sweet classic like apple pie or try a savory version with chicken, your pies are sure to disappear from your plate in no time. Have a good run!