American Pie Vs. British Pie

Final-Book-Cover_15Dec2011_cropped1Happy Pi(e) Day!

My first plan for today was to read Beth M. Howard’s book Making Piece and then to reflect on the roles pie has played in my own life. I am as my mother reminds me “from a long line of pie-baking women.”

I bought the book (it’s on my TBR shelf) and then I realized I’d be in London on Pi(e) Day.

I am in London in the middle of two glorious days Harry Pottering. I did scope out a shop, Pieminister, where I could try some British meat pies. Alas our schedule is so full it may not happen today. I may have to wait for Ian Leavitt’s pie in the butcher shop in Tollesbury, Essex.

CriscoI recently began watching the Great British Bake Off on Netflix. I am late to the party. I went back to watch from the early seasons and someone in there they gave the amateur bakers the challenge to bake an American pie. I was appalled by how they interpreted our pies. First they all used butter only crust. While there are Americans who use butter only crust, it is more common to use half-butter, half-shortening in the crust. Or as the women in my family do–all shortening, preferably Crisco. (I’m sure Paul Hollywood and Mary Berry are shuddering if they read this.) Second, American pie is served from it’s pie “pan” which is most commonly a ceramic dish especially for pie. The bakers did get right that it is almost always very sweet and can be a cream pie or a fruit pie or a combination.

Watching the show has also reminded me of some of the very delicious meat pies I have enjoyed in England. I hope to eat some today, perhaps at Warner Brothers Studios.

Pick up a fork and celebrate Pi(e) Day with your choice of savory or sweet!

Update: I did get some absolutely fabulous chicken pot pie from Ian the butcher in Tollesbury, Essex. He makes his with a puff pastry top.

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