A raised pie is one where the pastry sides are raised up to enclose deep contents. Early pie makers had to raise their pies entirely by hand. Easily moulded hot water pie-crust had been used since medieval times by the best "pastillers" or pastry chefs.
But it was the invention of the sprung metal pie form or mould, which later came to give the pastry sides of the pie support. This allowed a finer pastry to be used and elaborate decoration incorporated.
Back to the Bake-Off and one contestant, fire fighter Matt, had even managed to source an authentic pie tin dating from 1850. He made a good game pie, but this did not prevent him from going out that very week.
|1:12 scale Victorian dollshouse raised game pie by MedievalMorsels|
|Victorian dollhouse 12th scale game pie, historic miniature food|
MedievalMorsels makes quite a few raised table and smaller pies. But, inspired by Bake-Off, it has added a Victorian raised game pie to its range too!
|MedievalMorsels one inch dollhouse scale ornate pies|
|Dollshouse dining! 1:12 ornate pie crust with leaves|
In Medieval Northern Europe the usual cooking fats were lard and butter. Lard made a stiff pastry and allowed a solid, upright case or pastry coffin to be formed. Et voila! the “raised” pie-crust container, ready for its filling!
|A simple individual meat pie, one inch scale dollhouse miniature food|
MedievalMorsels' 12th scale medieval or Tudor meat pies or chewitts
No medieval cookery books gave detailed instructions on pastry making, this knowledge was assumed to be passed on by Medieval cooks.
|Gilt fleur-de-lys decorated table pie, dollshouse miniature food|
|Medieval, Tudor heraldic decoration in gilt on 12th scale table pies|