Pie birds are ceramic devices shaped like birds that are inserted into pies before baking to allow steam to escape and prevent the pie from becoming too juicy. They also help support the top crust of the pie. Cake birds come in various shapes and serve the same purpose for cakes. They can be decorative and collectible.
A pie bird is a device that is inserted into a pie prior to baking for the purpose of ventilating the pie during baking. Using a cake bird prevents steam from building up and breaking down the cake, and it also helps the cake release juices that can build up during baking, reducing the risk of an unpleasant mess and a smoky oven. Besides being functional, cake birds are also decorative and some people like to collect them, whether or not they use them in cakes.
The original pie bird design appears to date back to the 1700s. A traditional pie bird is made of ceramic, a material that can handle the heat of the kiln, and is shaped like a bird with its mouth wide open. At the bottom of the bird, small arches allow steam and juices to penetrate the hollow body of the pie bird, while the vent allows steam to escape. The shape of the bird is not required; Cake birds can come in all sorts of shapes, ranging from decorative veggies to miniature chefs.
To use a birdie, a cook rolls out the bottom layer of dough for a pie, presses it into the pie pan, and places the bird in the middle. Next, the pie is stuffed around the pie bird and the top layer of crust is carefully lowered onto the device and filling. The top of the pie bird protrudes from the pie, allowing steam to escape, while the rest of the body remains buried in the filling; for the more gruesome, it looks like a bird is trapped in the cake.
In addition to venting steam, a pie bird also helps support the top crust of the pie. As a cake bakes, the middle has a tendency to collapse, especially if the cake is very juicy and this can feel unpalatable. The pie bird acts as a pillar in the middle of the pie, lifting the top crust to ensure crispy, even baking. For this reason, some people refer to pie birds as “crusaders.” Pie birds are also known as pie funnels, pie vents, and pie chimneys, all references to the vent function.
When a pie bird is used, it is not necessary to pierce the top crust of a pie to allow steam to escape. Some people prefer this uninterrupted, smooth look, as it looks neater when presented on the plate. Some cooks even like the look of a whole cake served with a bird, as it looks old-fashioned.
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