Whistling Through History: The Curious Tale of the Ceramic Pie Funnel

Before smart ovens, convection settings, and pie weights, there was the humble pie funnel - a small, hollow, ceramic object placed in the centre of a pie to do a deceptively important job: let off steam. Often shaped like a bird (but not always), these tools helped bakers perfect their pies long before digital timers and Instagram-worthy crimping took over the kitchen.

They’re also known as pie birds, vents, or chimneys, and they blend a practical baking tool with a whimsical history that’s charmed collectors and bakers alike.

The pie funnel emerged in Victorian England during the mid-to-late 19th century, an era that prized both decorative domestic ware and elaborate meat pies. Their pies were hearty affairs, often filled with game, offal, or stewed meats, and required long baking times. Sealing everything under a thick crust trapped steam, and if that wasn’t released, it would crack the pastry and result in a soggy, collapsing mess.

Enter the pie funnel: a small ceramic chimney placed in the centre of a pie dish before the pastry lid was added (with a small hole cut to allow the head of the pie funnel to stick out). It allowed steam to escape while supporting the crust from within - a simple, clever fix that became a must-have for home cooks and professional kitchens alike.

The most iconic version of the pie funnel is the blackbird, inspired by the nursery rhyme Sing a Song of Sixpence: “Four and twenty blackbirds baked in a pie…” Manufacturers leaned into the rhyme, producing small ceramic blackbirds with open beaks through which steam could “sing.” These birds weren’t just functional; they added a whimsical touch to a kitchen tool. By the early 20th century, they were popular across the UK, and their use spread to the US, Canada, and Australia through the Commonwealth’s culinary and ceramic traditions.

But while the blackbird remains the archetype, a whole zoo of pie funnel designs emerged during the 20th century. British potteries, particularly in Staffordshire, led the charge, crafting funnels shaped like:

• Cows, for beef pies

• Pigs, for pork pies

• Fish, for seafood or salmon en croûte

• Cockerels and hens, especially for chicken pies

• Cats and dogs, just for fun - not for pie-filling purposes

• Clowns, chefs, pixies, and even chimney pots, especially in mid-century novelty styles

• Elephants, which, when not in use in a pie, also doubled as a cook’s ring-holder

Naturally, the pie funnel you used didn’t have to be based on the filling of the pie. It’s reasonable to guess that few elephant pies have ever been baked. Or clown pies.

In Australia, imported pie funnels from the UK were widely used, especially in the mid-20th century, when home baking was popular and British culinary influence remained strong. But there were also Australian-made examples during the wartime and postwar years, when domestic ceramics flourished. Pottery companies like Premier Pottery in Preston and Bendigo Pottery produced kitchenware including simple venting tools, though animal-shaped funnels were more often imported.

Even in modern kitchens, pie funnels are more than quaint curios. They solve a practical problem:

1. Steam Ventilation: They channel steam away from the crust, preventing puffing or tearing.

2. Crisper Pastry: Steam is the cook’s nemesis - the Number 1 Enemy of crisp pastry. Vents help keep the bottom crust firmer and the top golden.

3. Structural Support: Unlike cutting slits in the crust (which weakens it), funnels can help the pastry dome around the filling, especially for deep-dish or domed pies.

4. Reusable and Non-Toxic: pie funnels are ceramic, so impart nothing harmful into your food, and they're reusable for decades.

Home bakers who take their pastry seriously still use them, especially when baking traditional meat pies, fruit pies with juicy fillings, or heritage-style dishes like game pies.

Vintage and novelty pie funnels are a collecting category where utility meets whimsy. Their appeal lies in their charming design, functionality, and rarity (for some animal designs in particular). They also enjoy a cross-appeal, because they're sought-after by lovers of kitchenalia - and baking collectables in particular, ceramics, animal figurines, and even nursery rhyme memorabilia. Prices range from a few dollars for vintage but common blackbirds (and jump on that, if you find one) to hundreds for rare figurative or early examples.

Today, ceramic pie funnels are enjoying a quiet revival. As more cooks embrace slow food, homemade pies, and heritage recipes, tools like these are finding their way back into the kitchen, not just as décor, but in active service. Still charming and still effective - vintage ceramic pie funnels have, against all odds, stood the test of time.

At the time of writing, I have only one vintage ceramic pie funnel available, but it’s a super rare Nutbrown (British firm) elephant. For a closer look, visit: https://www.frenchandvintage.biz/kitchen.

And while you’re there, you’ll also find other lovely vintage kitchenalia, all beautiful and functional, which is exactly what we want from our kitchenware. More pieces - especially vintage and antique French copper - will be coming very soon, and because you subscribe to my Newsletter, you’ll get to see it all first.