Introduction: Is the Pie Britain's Best Dish?

The pie is quite literally the taste of Britain; it represents all that is British. From the pastry which is delicately made to the various fillings which are put inside; the pie really is a national dish. I've decided to focus on the history of the pie because to me the burnt upper crust of a pie is the warming taste of home. Having grown up in South East London, almost every Saturday throughout my childhood was spent in the traditional Pie, Mash and Liquor shop. Pie and mash has been a family favourite of ours for generations, it is the glue that holds our family together. No matter where we end up, we always return home for the comfort food that we so strongly desire. Similarly to how side pastry of the pie keeps the filling in, pie and mash is the glue that holds our family together and reminds us of the taste of London. This blog will look through the history of the pie and why some might say that it is Britain’s best dish. What I aim to question throughout this blog is the divide in tastes which separate us nationally. Despite having family completely spread out our love for traditional cockney food still exists. Nationally, there are big differences in the way in which pies are enjoyed. For example, there's the Cornish pasty, the pudding pie, Sheppard's pie and the rich taste of the mince and onion pie.  I’ll be looking at medieval pies and the use of currents and sugar in pie recipe’s and then question how the pie has evolved. Should a pie be called a pie if it has mashed potato on top? Is an apple pie really the same as rich meat pie with gravy? Now the story of the pie can begin…