A pie made of layers of dough, filling, and more dough on top is commonly known as a "layered pie" or a "double-crust pie." The term refers to the fact that it has both a bottom crust and a top crust. The top crust is often perforated or vented to allow steam to escape during baking.
There are several specific types of pies that fall under this category, each with its own name:
Fruit Pie: This is the most common type of layered pie, where the filling consists of various fruits, such as apple, cherry, peach, or berry, encased between two layers of dough.
Meat Pie: Also known as a savory pie, this version contains a filling made of meat, poultry, or fish, combined with vegetables and sometimes gravy or sauce. The filling is enveloped by the bottom and top crusts.
Pot Pie: Similar to a meat pie, a pot pie typically contains a mixture of meat, poultry, or vegetables in a thick sauce or gravy, covered by a layer of dough.
Quiche: While technically a type of layered pie, quiche is distinct as it features a custard-like filling made with eggs and cream, combined with various ingredients such as cheese, vegetables, and meat.
Shepherd's Pie: Although not traditionally made with a double-crust, it is worth mentioning shepherd's pie as it consists of a layer of cooked meat (usually lamb or beef) topped with a layer of mashed potatoes, which can be seen as a "crust" on top.
It's important to note that while pies typically have a bottom crust, some variations may have a crust only on the top, such as open-faced fruit tarts or tarts with lattice crusts.