Pie, as we now know it, was perfected by American and British bakers in the nineteenth century, and the Greeks and Romans served covered pies 2000 years ago. But today's pie bears little resemblance to these original pies. As the Colonies prospered, pies became richer and more varied. When populations began spreading Southward and then Westward, creative cooks began putting the fruits and nuts that were native to these new areas into crusts, creating original, regional pies. A pie is always served from the pan in which it is baked.
Most pies consist of a layer of pastry dough or a crumb mixture lining a pan with sloped sides.
The crust may be made from pastry dough or a type of baking powder biscuit dough. My favorite is a butter cookie dough. Designs and techniques vary almost as much as flavors and fillings. There are nut pies, fruit pies, cobblers, cream pies, custard pies, appetizer pies and main course pies. I personally love the cream and custard varieties, but my mother made the best fruit pies and cobblers.