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Jun 16, 2013 12:34 PM

Pie(d) and prejudice.

Reading the excellent hot dog thread i wondered if there was anything i was that passionate about? I realised that the only thing was pies.
So here is my totally subjective and perhaps unreasonable law of pi(e).

1). Pies have a top, a bottom and sides.
Sticking a puff pastry lid on a watery stew in a ceramic bowl, does not a pie make.
All you pubs ,you know who you are.

2). Jus. Do not serve a jus with my pie.
All pies should have enough sauce/gravy to not need this. If you need to serve extra sauce, call it gravy and make sure its come from making the pie. The only exception is pie mash and liquor in London

3). Pies are made from shortcrust pastry, the crumbly the better.see point 1.

4). Chips should never be served with a pie. Mashed potato is acceptable, especially to soak up gravy and in London with pie, mash and liquor( see point 3).

5). Garden peas are only acceptable for fish pies or maybe chicken. All meat pies should be served with mushy peas.

6). Thai green chicken curry or chicken tikka massala are not acceptable fillings for pies. Yes we've been influenced by many cuisines and it's great but If i want a pie I'll go for pie. If i want a curry i'll go for a curry. There's a reason why no-one has made a black pudding dosa.

7). If you specailise in pies and don't have steak and kidney then you are not a pie shop.S&K pie is the gold standard , the touchstone of pies.

8).I am prepared to make some exceptions - if someone develops a tonkotsu pie with scotch egg filling.

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    1. #4 - messing with the pie and mash formula is just so wrong.
      Love your thread title:)

      1. Fully agree on 1, 2 & 3

        Disagree completely with 4 - but then I am northern and the need for chips is hard-wired into my genetic makeup.

        I suspect you are right about 5 but am ambivalent on the subject

        Completely agree with 6. These fillings are also inappropriate as pizza toppings.

        With regard to 7, S & K is indeed the gold standard. Frankly, there is no need for other pies. Being northern I also recognise that a specialist pie shop should also sell S & K puddings as well as pies.

        I do not understand 8 - not least as I have no idea what tonkotsu is - but I feel that I would not want it near my digestive system.

          1. If ever I opened a specialist pie shop, I'd only sell them in multiples of 3.14 pies.

            I may then open a second branch specialising in black pudding dosas. Unless I opened in Scotland, when I would also go with the haggis dosa.

            By the by, neither haggis nor black pudding are appropriate pizza toppings.

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