What are they and why do you need one?
Well, you don’t really need one, but once you use one, you may think, “why didn’t I know about these before?” Mostly these days, they are fun kitchen collectibles...like we all need another collection to dust, right?!
For years, I would see these little ceramic figurines (or what I thought were just figurines) in vintage markets, but had no idea what they were. I knew they had to have a purpose because why would they be open at the bottom and have a hole somewhere in the top. Fortunately, an older and wiser friend finally clued me in to the story and I became fascinated! I love adorable items with a functional purpose, so I researched them a bit, and then had a vague recollection of one in my grandmother’s kitchen.
A Little History
Because I love learning the history of items (guess that’s why I’m in the “junk” business), I just can’t resist passing what I’ve learned on to others.
A pie bird, also known as a pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device, that originated in Europe around the 1700s. It can be shaped like a funnel, chimney, or an up-stretched bird with open beak or many other animals, characters, etc. The pie bird is an fun, quirky and practical device used for supporting or venting a pie. It's quaint and charming, and making a come-back in the world of pie baking.
Funnel-style steam vents have been placed in the center of fruit and meat pies during cooking since Victorian times. Because older ovens had problems with uniform heating, pie filling would often boil over and create a not-so-lovely pie. And of course, the filling burning on the bottom of the oven created a stinky and time-consuming mess. Chefs found that by venting the built-up steam during baking, the pie's contents didn't boil over and seep between the two crusts. The appearance of the pie was more pleasing, and there was less or no clean-up on the bottom of the oven after baking. Soon, every cook and chef was using a pie vent.
Though English bakers started using workmanlike ceramic funnels for this purpose in the early 1800s, this useful baking tool didn't take on fanciful bird form until migrating to the United States in the 1930s. Who doesn’t remember that old nursery rhyme, “Sing a Song of Sixpence?” Four and twenty blackbirds, baked in a pie. When the pie was opened, the birds began to sing … Could this be the inspiration for the bird form? Many historians think so and why else would the first “character” pie vent be in the form of a bird?
Earlier in time, more often than not, pies were baked with some sort of meat filling. Sometimes a local butcher or baker would offer pie birds to customers buying their goods. They might have had a mark of some sort or the merchant’s name on them. In those cases, pie birds were promotional items and an early form of advertising.
By the early to mid 1900s, there were several companies in the United States turning out the bird- and animal-shaped pie vents. The Morton Pottery company opened its doors in 1922 in Morton, Illinois, and was created out of the remains of two earlier potteries. A California company, Cleminson Pottery, opened its doors in 1941. George and Betty Cleminson began their pottery business in their garage. Along with pie birds, they also made other kitchenware items. Betty’s pie birds were folksy and mostly a rooster in soft colors. The company grew, but ceased operations in 1963 due to the influx of cheaper items from Japan. Vintage Cleminson pie birds run in the neighborhood of $25 - $30. Vintage Morton pie birds from the ’40s or ’50s usually bring from $20 to $75. Shawnee Potteries, another American potter, was located in Zanesville, Ohio, and known for their collaboration with Pillsbury Company. Today you can find vintage pie birds Shawnee produced as premiums for the flour company. The Morton and Shawnee pie birds appear to be soft pastel colors, whereas the English creations seem to have a bit more color and detailing to them.
Over the years, pie birds and vents were made by several English potters. Babbacombe Potteries in England produced a number of vintage pie birds starting in the early 1950s and continued making them for several years. Today, there are a number of contemporary English potters that have produced these funnels including Stuart Bass, who has created several series of collectible pie birds. Aside from birds, his characters include dogs, cats, and farm animals, as well as wizards and a unique winged dragon. Each of his pie funnels are created individually. They are modern originals, not reproductions, and are painted by hand. Prices for a Stuart Bass run from $50 and up. The English pottery, Nutbrown, produced several vintage pie birds. Today, examples of their pagoda and elephant pieces made in the 1930s and 1940s can be found from $100 to $150.
Pie birds were mostly made as inexpensive little items and as such, they were offered for sale in dime stores such as Woolworths and Kresge’s. They were also found in the houseware section of stores like Sears and Roebuck. Bakers are rediscovering their usefulness and now due to their increasing popularity as gifts and collectors' items (rather than simply utilitarian kitchen tools) they're being manufactured again. Pyrex even got into the act, making clear glass versions. But they didn't sell as well as their more charming bird and figure-shaped counterparts.
As with any ceramic, condition reflects in the price, and therefore, chips and cracks will detract from the appearance of the piece. True to their name, the ones in the form of birds seem to be more popular than other categories. There are reproductions of vintage pie birds, and should be sold as such, but many times, they’re not. Some manufacturers have their pottery mark, which helps identify the maker. Some do not. On many of the older authentic ones, the arches are cut deeper in order to allow the steam to enter the base of the funnel, while on a number of the purely decorative birds, the arches are much shallower. Standard colors and designs used by certain pottery companies can also help in verification.
Functionality and Application
This cute and handy device was also used to support the pastry crust in the center of the pie, so that it did not sag in the middle. As a result of this use, pie birds were occasionally known as "crust-holders."
To use a pie bird, simply roll out the bottom layer of pastry for a pie, press it into the pie pan, and then gently place the pie bird (vent) in the middle of the crust. Pie filling is then placed around the pie bird. The top layer of crust is rolled out and an X, slightly smaller than the girth of the bird, is cut into the crust. Then the crust is carefully lowered over the device and the filling. The top of the pie bird projects from the pie, allowing steam to escape, while the rest of the body remains buried in the filling.
When a pie has a bird (vent) inserted, the upper crust doesn't need any other treatment for steam-escape, such as the piercing usually done. Some people prefer this unbroken, smooth look, as it looks neater when presented. Some cooks also like the look of a whole pie served with a pie bird—its old-fashioned look creates a warm ambiance to a meal. Frankly, it’s a sweet conversation starter and wouldn’t it make a wonderful hostess gift? Bring a pie and gift the pie plate and pie bird to the hostess!
Are you curious about pie birds now? Or, do you already collect them? If not, but you want to start a collection, go search your grandmother’s cabinets. You might find one and I’m sure she’s happy to gift it to you. If you’re looking for a new challenging collection, the vintage ones are difficult to find, but what a fun challenge and beautiful collection to start!
If you have a collection of these wonderful pie birds, send me a picture of your collection at freakinantiquinjunk@gmail.com I would love to see it! If you have one and wish to sell it, I’m pretty sure I’m in the market for a few* (insert eye-roll and a sigh)!
* updated...the ladies at my market bought me several for Christmas so I officially have a new collection!
by: Melissa Sharples (owner, Freakin’ Antiquin’ Vintage Market, Springfield, MO)
Credit for research goes to:
Alice Osborne at Cook’n
David McCormick Antique Trader
Kate Ellsworth Taste of Home
Katy McColl Country Living
