Typically, custards and creams do not (pumpkin, banana, etc)

Pecan doesn't but mincemeat does. Lemon Meringue doesn't because it has meringue on top. Shoo Fly pie doesn't have a pastry top crust, at least the ones I'm familiar with.

Apple can have a top crust or not - could be struesel or something else. Same for other berry pies.

My Mom made all kinds of pie with only a bottom crust. Apple, rhubarb..any kind of fruit pie you can think of. Instead of the top crust she would make a crumb topping. Once in awhile she would make a lattice top but almost never used a full top crust. When she made an apple pie she would cut the apples into 8 pieces and then sort of line them up on their sides in a circular way and the pie looked beautiful. I make my pies that way also.
Joann

I like the crumble idea. I just made some pastry and wanted to try something different. Thanks.

Crust is my favorite part of a pie so I will make double crust whenever possible! LOL I've even tried putting a top crust on a banana cream pie. It was not traditional but I didn't care, I ate most of it! :-0

Al

I totally agree with Al. Give me the crust with a tiny bit of the pie any ole time. I cringe when I see people eating the pie and throwing the beautiful, flaky crust away.

Sent your unwanted pastry to me and Al please.

I grew up making pies in the Pennsylvania Dutch style so I rarely use a top crust unless it's a lattice one. My favorites are fruit pies with a crumb topping.

Ruthanna I didn't know it was a PA Dutch thing! Mom was PA Dutch too so that explains it!!! Your cherry pie looks yummy!
Joann

Now I wish I had a piece of that cherry pie for breakfast! Having pie with breakfast goes way back.....it's part of our heritage and we should fight for the right to eat pie for breakfast! LOL!

That was my breakfast today:). I ended up making my fruit pies double crust. I am going to try pecan tarts today. So, when you make a entire pastry recipe how many crusts do you get out of it. I divided it into six balls as suggested on the package but my crusts are super thin. I think I prefer a thicker crust.

Cookie, are you using a packaged mix of some kind?

Most tart recipes have directions for the dough with the recipe. Pan sizes vary and it also relates to the amount of filling the recipe is for.

Nancy

My favorite breakfast pie is a nice homemade Shoo-Fly!
Joann

Al and Beverly, you would like the little hand pies with all the crust and a little filling!

Come to think of it, that sounds real good right now... Which is always the problem with these threads. Always gettng the taste buds stirred up.

Beth

I had to look up "hand pie". We call those fried pies here in Middle Tennessee. Peach is the most common. Probably because there are some good peaches near here (Georgia!). Mmm. I agree tastebuds are now in overdrive.

Rob we grew up with the fried pies here in Georgia and they're actually on some fast food menus (usually apple). But now I like both sweet and savory and think more in terms of 'hand' pies because they aren't fried like the old days. Both are good!!

Beth

I used to really like McDonalds apple pie when it was fried.
Interesting about you crust lovers. It was't that long go that I realized why I don't like tarts very much...too much crust to filling.

I'm in Canada and when I was pregnant I tried calling a family trip because I found a McDonalds over the border that had the fried apple pies. My husband was "No Way!! I'll go buy you some chips instead (my usual weakness)" So if you google McDonald's Fried Apple Pies - they are still out there. I still have two pie shells left which I am trying to get motivated to use up. I think I will try pecan tarts.

Al and Beverly, you can have ALL of my pie crust, I don't care for it very much. Grandma used to bake the pumpkin filling in little custard cups so I didn't have to deal with the crust, LOL. Now I'll eat it, but I always leave that thick edge on my plate and like bumblebeez, I think tarts just have way too much crust.

Ruthanna, that cherry pie looks perfect, and no top crust, just the way I like it.

Joann, my Grandpa ate pie for breakfast every morning for as long as I remember, he said it wasn't really any different than toast with jam. He was right, although it's probably better for you than toast and jam...

Rob, Elery is from Tennessee and he calls them "fried pies" too. My Grandma was from Ohio and she made "fried pies" but she filled them with applesauce and then deep fried them.

So, I make pie without a top crust often, I use a crumbled topping like Ruthanna, or just don't put a top crust on at all, even things like blueberry or rhubarb. Actually, I usually like fruit crisps better than pies, they are all filling and no crust, except that crunchy topping!

Grandma always put a top crust on mincemeat, but not on any of the custard type pies or the ones filled with cold fillings like chocolate. Most fruit pies got a top crust.

Annie