Definition of the word pie crust

The origins of the term "pie crust" can be traced back to ancient Rome. In Roman meals, the dessert was often served in a thin, crispy pastry shell. The Latin word for this pastry was "crues," which literally translates to "raw." This name was given because the pastry was not fully cooked and remained slightly raw in the center. Aside from its raw texture, the pastry was also known for its crumbly texture, which resembled a crust. When the concept of pie spread to England in the Middle Ages, the word "pie" came to denote a dish made with a filling enclosed by a pastry shell. The crust of the pastry, which was likewise made of dough, became termed as the "crust" or "pie crust." Over time, the term "pie crust" has become so widely recognized that it has taken on a broad meaning. In some instances, the term refers to the entire pastry shell, while in other cases, it solely denotes the outer layer. In modern times, the term "pie crust" is used globally, and it remains a crucial component of various sweet and savory dishes. The popularity of pies has continued to grow, and today, people worldwide enjoy different variations of pie, from traditional apple pies to more inventive concoctions. In summary, the term "pie crust" derives from the Latin word "crues" and refers to the crispy, crumbly outer layer of a pastry shell used to enclose a pie's filling.