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Fruit: There are like 21 Different types of just fruit pies alone in the world!  My top favorites are Apple, raspberry and pumpkin pie. With most pies you would fill them with nice fresh fruit.
cream: Cream pies are filled with rich and soft pudding or a custard. There are many different flavors including vanilla, lime, chocolate an many more. I would recommend lime. Most if not all cream pies are topped with some nice soft whipped cream.
soft: One soft filling for a pie would be French silk. This pie is one that does not contain any raw eggs. There is an Oreo cookie crust, smooth chocolate filling, topped with home made whipped cream.
chiffon:  These pies contain an air filling type crust.  You get this texture by mixing unflavored gelatin and a fruit curd like lemon together. Then lighting fold whip cream. All this makes your pie have an airy type texture.
meringues: A meringue pie usually consists of  stiffy beaten egg whites only combined with sugar. lastly a shell filled with either fruit or ice-cream.

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There are different ways to bake the pie in the oven. If you have a fruit pie you must preheat your oven to 350 degrees F. Other pies you must preheat the oven at 450 but later on turn it down to 350 degrees F.    https://www.allrecipes.com/article/how-to-bake-fruit-pies/

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Flour: The main function of flour is that it is the structure of pies- or any baked good in general. It has gluten and protein.
Fat: The main function of fat is it helps the pie gain texture. Also depending on the type of fat you use, your pie might have a specific flavor. Butter is considered a fat.
liquid: The function of liquids you use helps develop or weaken the gluten in your pie. Water helps develop the gluten while vinegar weakens it so it is easier to roll the pie crust.
salt: This function helps with the bitterness and dimensions of a pie. Your pie might come out really flat and not sweet if you add salt to your dough.
sugar: A sugar function helps with the sweetness to a pie and it thickens the pie up just a little.  Your pie will taste bland without sugar.
thickening agents: This function helps thicken the pie by adding either a gelatin, sticky or starch agent.

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The very nature of most pastries is to be light, airy, flaky, and buttery. All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and baking techniques.

In puff pastry, a certain amount of gluten formation is essential, but all of the gluten strands must lie in one plane to give strength to the horizontal sheets. Here, the folding and rolling technique is used.

WHEAT FLOUR
Pastry depends heavily on the types of flour used, its amount and how it is handled. When moistened and stirred, wheat flour develops strands of gluten, which are what give an elastic structure to the baked good that stretches and rises. Too much flour results in a tough, dry and flavorless recipe, and too little results in a flat, tough and flavorless baked good.

Gluten strands make it tough to roll out for flaky pie crust dough, to stretch it for phyllo or strudel dough, or to make more layers for puff pastry, but on the other hand, gluten strands make it possible to stretch a pastry recipe for flakiness and texture. Gluten is like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough relax for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.

FATS
In the case of a pastry, you add large amounts of fat to coat and separate the flour particles from each other, but you then add just enough water to make dough. Since much of the starch in the flour is not in contact with any of the water, the resulting cooked dough is crumbly and flaky. The role of the fat in making a pastry is to give texture to the final product. Depending on the kind of fat used, the pastry will also have a certain flavor. Pastry chefs use various types of fats, like vegetable shortening, butter, or lard. Though they are all are fats, they have major differences.

Vegetable shortening, such as Crisco®, is a blend of partially hydrogenated cottonseed and soybean oil, fully hydrogenated cottonseed oil, and soybean oil. The result of hydrogenation is oil that is solid at room temperature. The "working" temperature range of vegetable shortening is 53 degrees to 85 degrees F. This means that it can be worked (kneaded or mixed) without getting too soft within this temperature range. The working range for butter, an animal-based dairy product, is 58 degrees to 68 degrees F. The working range for lard (which comes from the fat of a pig), is 58 degrees to 75 degrees F. Outside of the working range, the fat doesn't hold its shape, leaks oil, and just sticks to the dough.

The differences in textures of many pastries have to do with the type of fats and how it's introduced. Fats contribute to the tenderness (shortness) and especially flakiness of pastry. Pure fats, such as shortening and lard, produce flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the best qualities of each, but I prefer to use all butter because of its better taste.

Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces. When placed in the oven, the flour starches set around the fat, leaving a layer or space when the fat melts which is reabsorbed back into the dough. The longer the fats take to melt in the oven, the more well defined the air cells. The melting point of shortening is higher than that of butter, and it stays solid longer. As a result, it forms better flaky pastry, but without the butter's wonderful flavor.

Cold butter or fats and the flakiness of the pastry are intricately connected. Because butter has such a low melting point, it must be well-chilled to ensure that it can withstand being rolled and handled without melting to produce flakiness. Butter that is too soft surrounds the flour particles rather than forming spaces, and the final texture of the pastry is flat and greasy.

Don't use low-fat or reduced-fat products in your pastry recipe. Their water content is too high for pastry making.

LEAVENERS
Steam acts as the raising agent in puff and flaky pastries. In choux pastry the raising agents are eggs plus steam. Baking powder and baking soda can be used to leaven. The yeast in Croissants and Danish depend upon the thin layers of butter to "help" the yeast; the fat particles produce steam from the water in the butter (butter is 81 % fat and 19 % water) when baked, and that from yeast, gives them their light and flaky texture.

WATER OR LIQUIDS
A minimum amount of cold water or liquids, such as milk, should be used. However, too little water in pastry causes the pastry to be crumbly and dry; too much, plus overmixing, develops too much gluten which causes a tough pastry.

SALT
Salt improves and enhances the flavor of all the foods; don't leave it out.

OTHER INGREDIENTS MAY BE USED
Eggs: Use only fresh, large eggs in baking recipes. The yolks emulsify the dough, and which all add fat, giving the crust a tenderness, richness and browning. Fat found in egg yolks also tenderizes by coating the flour proteins and then preventing them from becoming moistened when water is added, hence preventing long, interconnecting gluten strands from forming.

If the recipe is simply written with the word "eggs", use large which have a volume of about 1/4 cup each. Check the expiration date printed on the side of the carton and discard if the date has passed. Store eggs in the coolest part of the refrigerator which is the back of the middle shelf.

Sugar: Either referred to as crystalline or table sugar or liquid sugar contributes to leavening, depending upon how it is introduced and the type used, browning, flavor, tenderizes, keeps the crust moist and of course, sweetens. When a recipes calls for "sugar" it means white "table" sugar.

Acidic ingredients: Cider Vinegar/Lemon Juice as well as buttermilk, sour cream or other acidic ingredient can be found in pie crust recipes.
They tenderize the flour's gluten, formed in the dough when wheat flour is moistened and stirred, as well as when rolling and handling the dough. Gluten is a toughener and acidic ingredients weaken the gluten that forms, making the crust tender and less likely to shrink. (Keeping well chilled ingredients and dough also helps with preventing shrinkage).

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Pastry - Ingredients | CraftyBaking | Formerly Baking911

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Pastry is essentially a type of bread and so many different types exist that there is no one way to classify them. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour.

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Mealy and Flaky crust: To prepare a Mealy or flaky crust you need small amounts of fat mixed with some flour. This is to make the pie crust more dense. Usually you would make this crust if you are going to add liquid fillings because the dense dough resists the urge to absorb the liquid mixture.
Crumb crust: To prepare a crumb crust pie you would need melted butter, cookie crumbs and sugar. You must be careful not to add to much butter or else your crumbs will be very crumby and hard. Add cold water at the start to make sure your crust isn't crumbly.
specialty:  I am not really sure what this means so I searched it up and the best pie crusts are gluten free. and don't overwork your crust. My aunt makes great apple pies and she uses a fork for the edges of a pie.

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How to Prep Pie Crust

Let refrigerated crusts stand at room temperature for 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unfolding. Remove frozen crusts from box and let stand at room temperature 60 to 90 minutes before unfolding.

Expert tip: If you thaw a frozen pie crust, don't refreeze it. Bake the crust, let it cool completely, then tightly wrap and freeze it. Use it later for a filled one-crust baked shell recipe.

Step 2: Choose the Right Pan

Pillsbury™ refrigerated pie crusts are designed for 8-inch or 9-inch pie pans and 10-inch tart pans, but can be cut into other shapes (or doubled for use in our crowd-sized slab pies!).

A few do's and don't's:

Don't stretch the crust larger in the pan or it may shrink while baking.

For the best baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans that reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.

Avoid pans with holes in the bottom.

Step 3: Mend the Cracks

Wet your fingers with cold water and press edges together. Repairing cracks before baking will reduce the chance of cracks reappearing while baking.

Step 4: Keep the Crust in Place

To keep the crust from pulling away from the pan during baking, ease the dough into the pan without stretching it. Press it quite firmly against the sides and bottom of the pan. If you stretch the dough, it always wants to go back to its original shape, so it "slumps" down the side of the pan. Pressing the crust against the bottom and sides of the pan helps to anchor the crust to the pan.

Expert tip: For extra insurance against the dreaded slump with an unfilled crust, once you've pressed the dough into the pan and fluted the edges, pop the pie pan in the freezer for a few minutes to "lock" it in place. Then, just before baking, line the inner edges with a few pieces of heavy-duty aluminum foil to prop up the edges while the crust bakes. Bake the crust 10 minutes with foil, then remove foil and bake an additional 2 minutes until golden brown.

Step 5: Prevent Bubbles in the Crust

To prevent bubbles in an unfilled crust, generously prick the sides and bottom of the crust with a fork before baking.

How to Make Pie Filling

From savory chicken to creamy chocolate, fluffy eggs to fresh blueberries, there's no one right way to fill a pie. Pie fillings vary so extensively that we couldn't possibly show you all of them, so we're going to show you how to make the classic apple pie filling from our Perfect Apple Pie recipe.

What You'll Need:

Large mixing bowl

Mixing spoon

Ingredients:

6 cups thinly sliced, peeled apples (about 6 medium apples)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon nutmeg

1 tablespoon lemon juice

Step 1: Prep the Apples

Peel 6 medium apples and slice them thinly until you have 6 cups. We often bake with Granny Smith and Gala apples, but use whatever variety of apples you like best!

Step 2: Combine Ingredients

In a large bowl, combine all the filling ingredients and toss with a spoon or spatula to coat thoroughly.

How to Bake a Pie

Now that you have your crust and filling basics down, it's time to actually bake this apple pie!

What You'll Need:

9-inch glass pie plate

Sharp knife

Aluminum foil

Ingredients:

1 box Pillsbury™ refrigerated pie crusts

Step 1: Preheat and Prep

Heat the oven to 425°F. If you haven't prepped your pie crust, now's the time to do so.

Step 2: Fill the Pie

Mix your filling, then spoon into the crust-lined pie plate.

Step 3: Decorate

Top pie with second pie crust. Wrap the excess top crust under the edge of the bottom crust and press the edges together to seal. Flute the edges, then cut slits in the top to vent (or, make a lattice top!).

Step 4: Bake!

In the center of the oven on the middle rack, bake the pie 40 to 45 minutes or until apples are tender and the crust is golden brown. Cool on a cooling rack for at least 2 hours before serving to allow the filling and crust to set.

Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Or, you can just cut 4-inch strips and place them around the outside if you don't feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful-the pie will be hot!

Best Savory Pie Recipes

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How to Make Pie: Pie Crust, Pie Filling and Baking

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Now is the perfect time to become the pie master you've always aspired to be. If you've ever wondered how to make pie crust, how to make pie filling, or how to bake a pie, this is your one-stop-shop. Learn everything you need to know about making sweet and savory pies with this handy guide.

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Mealy: Most bakers will use a mealy dough for the bottom crust of a pie because it does not absorb liquids.
liquids: You would use a lot of water with flour to make this elastic and sticky dough.  This liquidly dough dissolves and activates the yeast you use.
Flaky:  Making a flaky dough/pie is an unleavened pastry and it is made in a quick short amount of time.
short: This dough/pie is very rich and has a tender taste with butter. There is also more fat than flour used to make this dough.
long: If you have a long dough it is too chewy since you over kneaded the dough. Because of this it is harder to stretch. http://www.thebakerynetwork.com/baking-science-pies-doughs-and-fillings