Pies, Tarts, Galettes, and More

Here are basic differences between desserts related to the pie. For more information, read all about The Pie Family and All the Cousins.

• Pie – Dessert with a filling that has a single or double crust.
• Deep Dish Pie – pie baked in a deep dish pan.
• Tart – Dessert baked in a special tart pan; can be single or double crust.
• Flan – Tart baked in a flan ring (metal ring with rolled edges).
• Free Form Tart – Pastry dough that is rolled out, spread with a filling, and crust made by folding over the edges.
• Croustade – Similar to a free form tart.
• Galette – Can be either a free form tart made with a pastry crust or a shortbread cookie crust.
• Turnover – Individual mini desserts where pie dough is cut out, filling is placed in the middle, and it is folded over and baked.
• Fried Pies – Similar to turnovers, only they are deep fried.
• Tarte Tatin – Special dessert baked with caramelized fruit and baked with a crust on top. It is inverted before serving.
• Upside Down Pies – A simple dessert where the fruit is baked on the bottom and crust on top, and inverted before serving.
• Angel Pies – Pies with a baked meringue crust.