the world of pies

what is a pie?

A pie is a baked dish with a pastry crust and a filling of sweet or savory ingredients. The word "pie" comes from Middle English and was first recorded between 1275 and 1325.

a brief history of pie

Pie goes back as far as mankind has been able to make a flaky crust. Over centuries, humans learned to stuff this dough with many combinations of meat and fruit. It turns out the humble pie is more complex than we ever imagined, so let’s grab a slice and get into it!

The holiday pies we know today – like classic holiday pumpkin and tart apple – are actually a pretty recent addition to history. So where did they come from and why are they so popular?

ancient origins

Historians trace the origin of pie to the Egyptians back in 9500 BCE. In Egypt, the first pies were made with ground grains like barley, wheat, or oats combined with water. This “dough” was shaped into an oval and filled with savory ingredients like nuts, honey, and meat. Pie was a great creation because it helped preserve food and was a portable meal for workers and travelers.

Other ancient civilizations quickly caught on to the delicious benefits of pie. The Greeks refined the Egyptian concept by making their pies with a flakier pastry shell. Then the Romans later learned about pie from the Greeks.

The wealthiest Romans made pies with many different kinds of meat and even seafood. They may have also been the first to make pies with both a top and bottom crust. As the Roman empire spread, so did their sweet and savory pie fillings.

The term “pie” eventually originated in medieval England, where they were called “pyes.” English pie was often filled with meat like beef, lamb, or duck and spiced with currants, dates, or pepper. Fruit pies emerged in the 1500s and Queen Elizabeth I was apparently a big fan of cherry pie.

By the 17th century, sweet pies and tarts had become commonplace. But like most foods in history, as the pie spread it became a versatile culinary creation that evolved with local cultures. America was no exception.

the evolution of pie in america

Contrary to popular belief, the pilgrims did not have modern-day pumpkin pie at the first Thanksgiving in 1621. These English immigrants were much more partial to the meat-based pies back home.

In their new country, the colonists eventually had more access to sweeteners like maple syrup, molasses, cane sugar, and honey. Increased access to local fruits and squashes like pear, apple, quince, pumpkin, and blueberry also helped grow the popularity of sweeter pies.

As pie spread in popularity, New England became known as America’s “pie belt.” Fruit and pumpkin pies were a staple in our region even at breakfast. Over time, different U.S. regions created their pie specialties. The Midwest made its cream and cheese pies, the Upper Plains had tart berry pies, and the Southwest made nut pies from native pecan and walnut trees. Sweet potato pie gained popularity in the South while key lime pie became Florida’s claim to fame.

By the 1800s, the pie was pretty commonplace in America. But in the late 19th and early 20th century, pie dropped in popularity when it was condemned as an “unhealthy” food. Pie-making returned with conveniences like ready-made pie crusts and the invention of refrigeration. Now, chilled pie recipes like Black Bottom and Coconut Cream were delicious options too.

videos on pie making

How to Make Pie Dough & Crust | Bake It Up a Notch with Erin McDowell

Welcome to part one of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about pie dough and crust: the equipment, ingredients, techniques, and where things could go wrong. Be sure to share what you bake from this episode using #bakeitupanotch. Happy baking!

How to Make a Custard Pie | Bake It Up a Notch with Erin McDowell

Here’s part two of our four-part “Bake It Up a Notch” pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. In this #bakingtutorial, Erin is going through everything you need to know about custard pies: different styles of custard, how to prepare your crust, determining doneness, where things could go wrong, how to store your pie, and some tips for decorating.

How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell

It's time for part three of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!

The Very Best Baking Tools (For All Levels!) | Bake It Up a Notch with Erin McDowell

You asked, and she answered! Food52’s Resident Baking BFF Erin McDowell shows us every baking tool, pan, and gadget you need to #BakeItUpaNotch. Joined by her friend Abena Anim-Somuah, Erin takes us through equipment for every level while making three of her favorite recipes: Pumpkin Streusel Bread, Jammy Pie Bars, and a Toasty Cinnamon Meringue Cake.

Erin's 3 Favorite Savory Pies | Bake It Up a Notch with Erin McDowell

Don't just make pie for dessert! Let's pie all the time! In this episode of Bake It Up a Notch, Erin is sharing 3 pie recipes worthy of the center spot on your holiday table: Meat and Potato, Hominy & Greens and Manchego Chess Pie.

How To Make Toaster Strudel | Bake It Up a Notch with Erin McDowell

Join Food52’s Resident Baking BFF Erin McDowell as she whips up pastries she’s dreamt of since childhood: toaster strudel! Learn to make 3 versions as she fills them with chocolate hazelnut spread, jam, and cream cheese with brown sugar. These are definitely not your typical frozen pastry!

“It’s delicious for dessert, but also fit for a meal in itself—even for breakfast, my personal ideal time for pie.” ---Erin jeanne mcdowell

ERIN JEANNE MCDOWELL is an author, recipe developer, and award-winning food stylist with specialized focus in baking. Her first book, The Fearless Baker, was named one of the Best Baking Books of 2017 by The New York Times. She's a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series "Bake It Up a Notch" for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey.

in conclusion

Beyond just being a dessert, pies have played a role in historical events and traditions. For example, during medieval times, pies were often used as a means to preserve meat. The crust, or 'coffyn' as it was called, was not always intended to be eaten but served more as a cooking vessel. In American culture, pies have become synonymous with comfort and homeliness, often featured in family gatherings and festive occasions. This universal appeal of pies stems from their versatility and the endless combination of flavors and textures they can offer.

The evolution of pies has also reflected changes in society and technology. Early pies were simple, using whatever ingredients were locally available. However, as global trade expanded, so did the variety of ingredients used in pies, leading to the sweet and savory pies we know today. Moreover, advancements in kitchen appliances and tools have transformed pie-making from a labor-intensive process to an accessible and enjoyable activity for bakers of all skill levels.

The role of pies in storytelling and popular culture further cements their status as a culinary icon. From the infamous 'four and twenty blackbirds baked in a pie' nursery rhyme to the classic American apple pie, pies have been a subject of literature, music, and cinema. This cultural significance makes pie-making more than just a culinary practice; it's a way to connect with history, culture, and art.

Page updated

Report abuse