Firstly, pies are baked normally in sloped pie pan, with a top crust or crimped edges. In contrast, galettes are freeform which a baked on a baking sheet. A distinctive galette has the edges folded over the centre filling, which leaves a wide opening where the delicious toppings can be seen. Alternatively, tarts are baked in which can be unmolded before serving, usually within a pan with a removable bottom, to showcase the beautiful bottom crust.