Pies are filled baked goods. It is the filling that distinguishes pies from other dough products and makes them so diverse. The filling for pies is made sweet (berries, fruits, cottage cheese, poppy seeds) and unsweetened (vegetables, meat, fish).
The dough for pies can be yeast (butter or regular), puff, shortbread. Pies can be closed (kulebyaka, kurnik), open (cheesecake, charlotte), half-open (pie, echpochmak), in the form of a roll (strudel).
There is a pie recipe in almost every national cuisine. One can recall more than a hundred names! The French - croissant, quiche, tart, the British - shefferds-pie, cheesecake, the Italians - pizza and calzone, the Bretons - kun-aman, the Tunisians - brik, the Georgians - khachapuri and achma, the Ossetians - pies with national names ending in - djyn, for Chechens - khingalsh, for Tatars - balish, peremyach, echpochmak, bekken, gubadya, for Crimean Tatars - cheburek, for Russians - kurnik, cheesecake, rasstegai, kulebyaka, gate, shanga, nakrepok, juices. ..