dang.. my first attempt to post gone... like a good pie.

if you look for pies in the US, they are generally sweet pies & found in the bakery sections.

fillings: cream, custard, fruit and berries thickened with tapioca or cornstarch

crusts: pastry dough or cookie/graham cracker crumbs on bottom
top crust either full top or woven strips of pastry dough. crumb bottoms don't get tops except for whipped meringue.

we just polished off a blackberry pie... the Amish family down the hill from us just re-opened their Saturday bake shop for the season... there goes the diet.

I happen to enjoy a nice savory pie... but it's rare to find one other than Shepard's pie when eating out. Pot pies were easy to freeze and became a standard frozen food item, along with the so called TV dinners and fish sticks.

I think that the need to prepare the pastry dough is main reason for the demise of savory pies... it was easier to prepare a casserole for dinner... and you could reheat a frozen pie for dessert. In spite of all the cook shows and books/magazines... the number of Americans who can actually cook from scratch has been falling for decades.