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  • Writer's pictureThe Bendy Baker

Do Pies Evolve?

The short answer is, 'yes'. We've come a long way from the early days to today.


A Brief Pie History of Pies:

Pie making can be traced back to the ancient Egyptians and Greeks. Early Egyptian pies were flat and more like what we know as galettes. Greeks very likely produced the first pie pastry, which was used more for preserving meats than offering tasty pastry treats.



It's the Romans who took the Greek concept of pastry and developed it from utilitarian to culinary enjoyment and pastry use spread along with Roman conquests and colonizations.


Early pies were meat and poultry based. It wasn't until the Renaissance that sweet pies made with fruit began to emerge. That's likely because of the increased availability of sugar, influencing the composition of pies.


Pies were brought to America by the first English settlers and began incorporating

American native ingredients such as pumpkins, pecans, maple syrup and cranberries.


Pie Crusts for Us All:

Pies are one of my absolute favorite things to make and to eat.  Even packaged and premade gluten-free pie crust can contain ingredients unsafe for many of is. With so few ingredients in a traditional pastry pie crust, and many of them common allergens, one can either avoid or dive head in and tackle the challenge.


My favorite, basic pastry crust recipe is one I adapted from King Arthur Baking and use it for all kinds of savory and sweet pies.


If you know anyone who loves pies and has reasons to avoid traditional pie crusts, share this with them and comment if you or they give it a try.


Happy Bendy Baking!




For a fun read of pie history, check out this resource;

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ann.yanchura
Apr 17
Rated 5 out of 5 stars.

I always learn something from you! I'm a bit nervous to switch to a gluten-free crust - because, like you, I LOVE pies, pies, pies (I notice you did not mention shoofly:) Do you get feedback on how this compares to a traditional crust for other pie lovers?

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The Bendy Baker
The Bendy Baker
Apr 17
Replying to

I've never done a side-by-side comparison (because I shouldn't eat gluten versions) and will say two things.


People I serve my pies to don't know they're gluten-free. That's meaningful. I'm pretty sure this is one of those items that, all things being equal, you'd get slightly better results using glutenous flours. For many of us it's not a choice, though.

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jackiemims
Apr 10
Rated 5 out of 5 stars.

Great tips! I love the idea of rolling the crust between parchment sheets. I’ve never thought of that before, but I bet it makes getting into the pie plate so much easier.

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Guest
Apr 10

I love that you tweak these recipes before you publish them for others. I know you’ve made it perfect already!

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Guest
Apr 10

Oh, Mr Bendy... this was a fun read!

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