Does a pie need a base and a top?

[Anonymousbird]

I have filling for a meat pie, but only half a pack of puff pastry, the other half was used the other day... don't think I can stretch it to do a base AND a top.

Will my pie be ridiculous? Or will it still vaguely work? Or am I really just making a stew with a pastry hat?!

Does this matter? No not really!

TIA

I only ever make mine with the top (as does my brother who is a chef so I follow his lead)

I would imagine it would be hard not to get a soggy bottom

Just a top will be fine, that's how I do most of mne.

I think it still qualifies.

No, puff pastry just goes on the top anyway IMO.

You could do shortcrust for the bottom but my pies only ever have a top as the bottom seems to go soggy.

If I'm being really honest I make little circles out of the pastry and cook them on a seperate baking tray and everyone gets their own perfectly formed pastry topping

Super, this is what I needed to hear (and so right about soggy bottoms/needing shortcrust for a bottom anyway).

Cool. If CT's brother says it's ok, it's ok..

I make tonight's dinner with my kitchen goddess halo still firmly in place.

CT - x post - now that IS flash.

Nah, it's just me and DH, so he can "make do" with non-peronalised top!

yy shortcrust on bottom, puff on top. Not a fan of a lid-only pie.

To prevent bottom going soggy, blind bake shortcrust base as normal then brush with egg white before putting back in the oven for 5 mins. Then add filling.

i do plate pies and the bottom never goes soggy, is this maybe because they are not as deep or am i just a goddess

[preens]

shallow.

I'm in the only on top camp too

I have only recently realised that double-crust means top and bottom pastry, single-crust is just top. I thought double crust meant two layers of pastry on top of each other and thought there was a whole other-weird-world of pie making out there.

Top only here too!

My dad thinks a pie without a bottom is an abomination. He actually gets really upset if he orders one and it only comes with a top!

I make 'em both ways, depending on how much pastry I feel like scoffing!

Lol, Hassled! Your double-crusted pie dilemma did make me laugh.

I'm nearly out of food and you buggers have just made me do a single crust pie for dinner.

I hate myself.

I have only ever made one double crust hot meat pie, and the bottom was not soggy. I used shortcrust in an aluminium pie dish (loose based one actually). The heat conducts much better than anything else, so cooks through better. I was able to serve it out of the dish and it looked fab.

Actually, not quite correct, I have done a cold game pie, and a cold turkey and ham pie, both of which were done in a springform cake pan. I took them out of the pans when cooked, and popped them back in the oven on a hot baking sheet for 5 minutes to crisp up the pastry.