Realizing how narrow my definition of pies is, defined by a very narrow view and sensibility regarding crust. Especially with regard to American pies, which includes Central and South America and Native American with their cross cultural traditions of empanadas, samosas, chimichangas, baked or fried, made with corn or wheat flour, or grated yucca vs potato "crusts." Central and South American pastry doughs are much more likely to include eggs and are influenced by long cross-cultural pollination from Spain, the Middle East and Asia. Likely to be crisp, whether baked or fried.
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