Pie

From the mid thirteenth to the early seventeenth century, the bird now known as the magpie was simply called the pie. English borrowed this ornithological name, pie, from the French, who derived it from the Latin name for the bird, pica, which in turn developed from an Indo-European source meaning pointed, as is the bird’s beak. At the beginning of the fourteenth century, someone in England hit upon the idea of transferring the bird’s name to a dish that had a certain resemblance to a magpie’s nest: just as the bird, a notorious thief, filled its nest with bits of string and tin, so did cooks fill their pastry shells with bits of meat or fruit. The close connection between these two pies was obscured somewhat in the early seventeenth century when the bird’s name was expanded from pie to magpie: mag—a pet form of Margaret that in the fifteenth century had become associated with idle talk—was added to emphasize the chattering nature of the bird.

A baked culinary creation containing a filling of either fruit, meat, or other ingredients, and at least one covering of pastry or dough.

Pies, both in their larger and smaller forms, bear a name that encompasses a diverse range of pastries. Typically, they are filled with delectable sweet ingredients, although they can also embrace a savory medley of meat, fish, or vegetables. When it comes to single-crust pies, the luscious filling finds its place within a deep dish or pan, meticulously covered with a layer of pastry. On the other hand, open-faced pies, commonly known as tarts or flans, boast an under crust that cradles the tantalizing mixture. It is worth noting that certain pies exhibit both an upper and lower pastry layer, while others feature solely a lower pastry shell, which receives a splendid crown of meringue or a similar embellishment. Furthermore, there exists a delightful variety of lattice-top pies, adorned with an open-top crust that entices the senses.