What type of pie is characterized by having a top and bottom crust?

A double crust pie is defined by its structure, which consists of both a top and a bottom crust. This type of pie typically encases a filling completely, contributing to a richer texture and flavor profile. The top crust can either be fully covered or have slits cut into it to allow steam to escape during baking, while the bottom crust supports the filling and helps to contain it. Common examples of double crust pies include classic fruit pies like apple or cherry, where the filling is sandwiched between the crusts.

In contrast, a single crust pie has only a bottom crust and is often used for custard-style pies or tarts where the filling is poured directly into the crust and baked without a top layer. An open-faced pie lacks a traditional crust on top and usually features a filling that is exposed. Mini pies are smaller versions of pies and can have either one or two crusts, depending on their design, but they do not specifically imply the presence of both a top and bottom crust. Therefore, the distinction of having both crusts characterizes a double crust pie.