History of Pies

Now, onto a topic that sparks debate among many pie enthusiasts: the origin of the word ‘pie’ and its evolution as a culinary dish. Dating back to the Medieval era, the term ‘pie’ is believed to have been inspired by the magpie bird, known for collecting an assortment of objects in its nest. In medieval times, pies were crafted as a means of utilizing a diverse range of ingredients, often including various meats, and the practice of baking ingredients together in pastry can be traced back to Ancient Greek and Roman cuisines.

In medieval Britain, where ovens were not always readily accessible, pies were commonly prepared over an open flame. Those with an open top were dubbed ‘traps,’ while those with a lid were referred to as ‘coffyns,’ meaning a box. Unlike modern pies where the pastry is typically consumed, in medieval times, it primarily served as a vessel to hold the ingredients together.

The emergence of sweet pies during this period, often referred to as tarts, introduced a new dimension to pie-making, with flavours primarily derived from fruits due to the scarcity and expense of sugar. By the 13th century, mince pies became a staple of festival celebrations, blending a mixture of meats, fruits, and spices.

Today, the definition of a pie varies widely, sparking debates on whether it must be fully enclosed, made with pastry, or even savoury or sweet. The inclusion of mashed potato as a topping, as seen in dishes like fish pie or shepherd’s pie, further blurs the lines. With questions surrounding shape and the inclusion of fillings, the debate continues.