Beyond mere preference, howevers, there was a practical reason for making pies, especially in the harsh and primitive conditions endured by the first colonists. A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking. 2" -Apicius, Book VII, IX, Apicius: Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, facsimile 1936 edition Dover Publications:Mineola NY 1977 (p. 169) NOTES (appended to this recipe: 1 Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened. But those were flat affairs, since olive oil was used as the fat in the pastry and will not produce upstanding pies; pastry made with olive oil is 'weak' and readily slumps." - Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor Oxford University Press:Oxford 2006 (p. How old is "pie?" The Oxford English Dictionary traces the first use of the word "pie" as it relates to food to 1303, noting the word was well-known and popular by 1362.
Kaufman Greenwood Press:Westport CT 2006 (p. 31) NOTE : Modernized recipe follows (p. 31-32). Finished product wraps dough around filling, free form, not in a pie dish. Medieval European pies There is some controversy whether the pastry crust used in Medieval times was meant for eating or as a cooking receptacle.