: In colonial America, these crusts were often not eaten. They served as durable containers for fillings, keeping food fresh in an era before refrigeration.
Today, American bakers use several types of wheat-based flours to achieve different textures and nutritional profiles: Bread Flour Wheat Pie Crust America
The Evolution of the American Wheat Pie Crust The history of pie in America is inseparable from the history of wheat. From the "coffins" of early settlers to the modern artisanal whole-grain movement, the wheat-based crust has evolved from a functional vessel into a celebrated culinary art form. A History Forged in Wheat : In colonial America, these crusts were often not eaten
: Because wheat flour was a common and easily found commodity, creating a crust became one of the nation's earliest culinary traditions. Varieties of American Wheat Crusts From the "coffins" of early settlers to the
Pie-making traditions arrived in the New World with English settlers, who used wheat flour to create "coffins"—thick, sturdy crusts intended to preserve meat juices and withstand long journeys.
: During the American Revolution, the term "coffin" was replaced by "crust," signaling a shift in perception toward the pastry as a part of the meal itself.