Pies have a storied history dating back to ancient civilizations like Egypt, Rome, and Greece. While the pie shell refers to the unfilled uncooked casing, the pie crust is the exterior of the cooked filled pie. Basic pie dough, made from flour, fat, and cold water, is pivotal in pie-making, with various types of dough catering to different pies. Flaky pastry is ideal for savory pies, while puff pastry offers versatility for both sweet and savory dishes, showcasing the endless possibilities of pie creations.
Pies have evolved over centuries, originating in ancient Egypt, Rome, and Greece, adapting through cultures, resulting in thousands of diverse varieties worldwide.
The distinction between pie shell and pie crust lies in preparation; pie shell is raw and unfilled, while pie crust refers to the cooked filled pie.
Basic pie dough consists of flour, fat, and ice cold water, with fats cut into the flour, creating a moist dough that forms the pie shell.
Flaky and puff pastry are two primary pie dough types; flaky is rich and layered while puff is lighter and requires more folding for an airy texture.
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