# Pot pie crust **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [March 5, 2022, 10:48pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538 "2022-03-05T22:48:37Z")\ **Posts on this page:** 14\ **Page:** 2
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [March 7, 2022, 9:08pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/21 "2022-03-07T21:08:34Z")
I’d call that a crumble. A cobbler has a (non-pastry) cohesive topping, like scone dough or batter. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [March 7, 2022, 10:47pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/22 "2022-03-07T22:47:27Z")
Yes! Great pie! ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 7, 2022, 11:13pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/23 "2022-03-07T23:13:39Z")
Of course I like soggy crust, when what it’s soggy with is pot pie. And a cobbler doesn’t have a distinct crust at all: It has the breadstuff and the fillingstuff all just mixed together. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [March 8, 2022, 12:35am UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/24 "2022-03-08T00:35:50Z")
> [@Chronos](#): > > And a cobbler doesn’t have a distinct crust at all: It has the breadstuff and the fillingstuff all just mixed together. No, it has dough/batter baked on top. Bottom layer is another variation. > **[Cobbler (food)](https://en.m.wikipedia.org/wiki/Cobbler_(food))** > > Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. > Cobblers originated in the British American colonies. ... ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 8, 2022, 2:44am UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/25 "2022-03-08T02:44:44Z")
perhaps not definitive, but clear: > **[r/coolguides - Dessert identification](https://www.reddit.com/r/coolguides/comments/7sxyat/dessert_identification/)** > > 8,757 votes and 141 comments so far on Reddit ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 8, 2022, 12:57pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/26 "2022-03-08T12:57:39Z")
> [@Chronos](#): > > Of course I like soggy crust, when what it’s soggy with is pot pie. > > And a cobbler doesn’t have a distinct crust at all: It has the breadstuff and the fillingstuff all just mixed together. Huh. I prefer my pot pie to not have a bottom crust, because it always ends up soggy. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [March 8, 2022, 3:06pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/27 "2022-03-08T15:06:48Z")
I find that an extra layer of fat helps prevent soggification, generally a heavy brushing of olive oil (for savory) or melted butter (for sweet). Not completely, but enough for my hand pies to not fall apart when picked up. And it also depends on how ‘liquid’ your pot pie filling is. As stated upthread, I thicken considerably so it’s almost gooey - sog happens much more easily if the filling is lower on binders. ---
**Author:** ![hogarth](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hogarth/32/1773_2.png) [@hogarth](https://boards.straightdope.com/u/hogarth)\ **Post date:** [March 8, 2022, 3:11pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/28 "2022-03-08T15:11:25Z")
> [@Chronos](#): > > Of course I like soggy crust, when what it’s soggy with is pot pie. I agree. I mean, I like a bowl of stew with a piece of bread on the side as much as the next person, but I wouldn’t call that a pie. I also like mopping up gravy with bread. I even like gravy on french fries. Soggy and delicious! ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [March 8, 2022, 3:43pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/29 "2022-03-08T15:43:21Z")
I buy Marie Callender Chicken pot pies. The broccoli cheddar & potato pot pie is very good. One calorie tip. Buy the 6 pack of pies from Walmart or Sams Club. They’re 10 oz pies and less calories. IIRC the restaurant bulk pack at Sams Club has 8oz pies. The single pies are 15 or 16 oz. My wife and I split one and have a salad too. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 8, 2022, 7:29pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/30 "2022-03-08T19:29:53Z")
> [@hogarth](#): > > I agree. I mean, I like a bowl of stew with a piece of bread on the side as much as the next person, but I wouldn’t call that a pie. No because it’s just bread, not crispy delicate delicious pie crust. > [@hogarth](#): > > I also like mopping up gravy with bread. I even like gravy on french fries. Soggy and delicious! I do mop up gravy with bread, because it’s a way to consume gravy, that’s more socially acceptable than spooning it up. But I really don’t get the enjoyment of soggy fries. Yeah, I know that poutine is a popular dish. But I don’t get it. Two delicious foods that are each diminished by being combined. There’s no accounting for tastes. ---
**Author:** ![Elmer\_J.Fudd](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/elmer_j.fudd/32/1211_2.png) [@Elmer\_J.Fudd](https://boards.straightdope.com/u/Elmer_J.Fudd)\ **Post date:** [March 8, 2022, 7:46pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/31 "2022-03-08T19:46:31Z")
There is a big difference between the dense, soggy crust that’s been sitting under the gravy for hours and a nice, delicate, flakey crust dipped into the gravy mere seconds before consuming. I like milk on my cereal, but that doesn’t mean I like my cereal soaking in it for an hour before I eat it. ---
**Author:** ![griffin1977](https://avatars.discourse-cdn.com/v4/letter/g/977dab/32.png) [@griffin1977](https://boards.straightdope.com/u/griffin1977)\ **Post date:** [March 8, 2022, 8:02pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/32 "2022-03-08T20:02:44Z")
100% this. This is also my personal bugbear. You can’t just put little disk of pastry on top of some meat stew and call it a pie. A pie must be fully enclosed in pastry or its a non-pie abomination! ---
**Author:** ![Seanette](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/seanette/32/9139_2.png) [@Seanette](https://boards.straightdope.com/u/Seanette)\ **Post date:** [March 8, 2022, 8:07pm UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/33 "2022-03-08T20:07:11Z")
> [@griffin1977](#): > > A pie must be fully enclosed in pastry or its a non-pie abomination! Even dessert pies like lemon meringue? 🙂 ---
**Author:** ![Lucas\_Jackson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lucas_jackson/32/303_2.png) [@Lucas\_Jackson](https://boards.straightdope.com/u/Lucas_Jackson)\ **Post date:** [March 9, 2022, 12:22am UTC](https://boards.straightdope.com/t/pot-pie-crust/960538/34 "2022-03-09T00:22:30Z")
Can’t handle them or Marie Callender’s. I like crust as much as the next guy but there’s not enough “pie” in them. My favorite frozen PP Trader Joes. [Previous page](https://boards.straightdope.com/t/pot-pie-crust/960538.md?page=1)