to think a stew with a pastry lid is not a pie?

[mousmous]

such a dissapointment!

YANBU

Very upsetting

It was always just that in our house, a casserole/stew with a pastry lid.
I know from working in the local that that is what they do too, a giant tub of stew in fridge, a frozen lid shape of puff-pastry to bake on top.

No real construction involved.

I pie's not a pie, for me, unless it's encased completely in pastry.

Definitely NBU. It is NOT a pie!

YANBU - always a disappointment!

Suits me. Much rather that than loads of pastry and a measly amount of filling. A lot of pastry makes me feel a bit bloaty so the 'hat' pie is a winner for me.

May we take it that you have been disappointed this lunchtime OP?!

It's a pot pie. YABU.

The pastry is the only reason to have pie, especially if its buttery. Mmmmm

YANBU

Was it served in an individual pot with the lid baked on?
If so, it will pass as a pie for me.

Served in a pot with a lid placed on, I'd let it go but would be unhappy.

Slapped on a plate with a lid just chucked on any old how? I'd send it back!!

I agree with you OP. Needs pastry sides and a bottom too.

yep. local cafe had goulash 'pie' on offer.

it's. just. not. right.
I was expecting something I could hold in my hand and eat.
made my feelings known...

Pies have to have bottoms and sides as well as tops. And nice thick gravy/sauce. I hate the pseudo pies served in many pubs and the like.

slapped on a plate with a cheffy disk of pastry.

Its a pot pie...

the goulash was delicious, though.
was tempted to offload a pile of my ramekins so they have no! excuse! next time.

Pies should have tops, bottoms and sides so the yummy filling can soak in. Shouldn't be too thick though, nor at the expense of lots of yummy filling.

That's what I make as a pie - home made slow cooked stew, into pie tin, home made pastry lid. My kids wouldn't eat more pastry than that, DH and I wouldn't want more pastry than the lid, and I cba to blind bake a pie case... Its better with just the pastry lid.

For sweet pies I do the pastry base.

In a cafe or restaurant... it depends on the type of place I guess... would you really pick a pie up in your hand in a knife and fork place? Should it not come with gravey?

Pie from a bakery or butchers to be eaten as take away or for a picnic should be pick-upable so should have the case, and could be eaten cold.

Different pies for different circumstances, all still pies, IMO

I can just about live with a pie that doesn't have a bottom - so long as it comes in it's own dish and there is a really thick bit of crust where the lid is attached to the dish.

But I do object to the sort of place that gives you a ladle of stew and a separate rectangle of puff pastry, which have obviously never met before being plonked on my plate.

Shepherds pie is not a pie but still called pie... much to my 6 year old's disgust

And a pasty is filling entirely cased in pastry but isn't a pie

I would still call that a pie, as it does actually have a pastry lid.

However I have had stews with little pastry dumpling things sold to me as "pies", when they are clearly not pies.

A pie is only a pie if filling and topping are cooked together, in an oven. That is my the rule.

My granny made lovely stews. Next day the leftover stew would appear in a pie with top, bottom and sides in delicious shortcrust pastry (pastry always made with lard).

Now THAT was a real pie, none of your cheffy disc of flaky nonsense.

yANBU the "faux pie" is one of my pet hates. A pie is cooked in a pie dish and has top and bottom pastry. I particularly like bottom pastry as it is a bit soggy with pie gravy. A stew with a puff lid is not a pie at all.

no blind baking required here. Buy packet of shortcrust pastry, roll out, assemble pie, in the oven. Works fine for me.

Yes! All hail the soggy bottom!