Pies come in many varieties, both sweet and savoury. ● Open-face pies only have a bottom crust and are typically sweet. Open-face pies are known as tarts in England and France. ● Double-crust pies have a bottom crust and a top crust. ● Lattice pies have a bottom crust and decorative top crust made with strips of dough. ● Deep-dish pies do not have a bottom crust—just a single crust on the top. They’re often called pot pies when made with savoury fillings. ● Hand pies are pastry pockets baked on a baking sheet rather than in a pie dish. ● No-bake pies are made with pressed crumb crusts of pulverized graham crackers or cookies bound together with melted butter. They’re typically filled with refrigerated or frozen creams and custards.