Definition of pie crust

pie crustnoun

vỏ bánh nướng

/ˈpaɪ krʌst//ˈpaɪ krʌst/

The origins of the term "pie crust" can be traced back to ancient Rome. In Roman meals, the dessert was often served in a thin, crispy pastry shell. The Latin word for this pastry was "crues," which literally translates to "raw." This name was given because the pastry was not fully cooked and remained slightly raw in the center. Aside from its raw texture, the pastry was also known for its crumbly texture, which resembled a crust. When the concept of pie spread to England in the Middle Ages, the word "pie" came to denote a dish made with a filling enclosed by a pastry shell. The crust of the pastry, which was likewise made of dough, became termed as the "crust" or "pie crust." Over time, the term "pie crust" has become so widely recognized that it has taken on a broad meaning. In some instances, the term refers to the entire pastry shell, while in other cases, it solely denotes the outer layer. In modern times, the term "pie crust" is used globally, and it remains a crucial component of various sweet and savory dishes. The popularity of pies has continued to grow, and today, people worldwide enjoy different variations of pie, from traditional apple pies to more inventive concoctions. In summary, the term "pie crust" derives from the Latin word "crues" and refers to the crispy, crumbly outer layer of a pastry shell used to enclose a pie's filling.

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Example:
  • After savoring the sweetness of the cherry filling, I couldn't resist the flaky, buttery goodness of the pie crust.

    Sau khi thưởng thức vị ngọt của nhân anh đào, tôi không thể cưỡng lại được vị béo ngậy, mềm mại của lớp vỏ bánh.

  • The pie crust was so delicate, it practically melted in my mouth.

    Vỏ bánh rất mềm, gần như tan chảy trong miệng tôi.

  • The savory quiche filling may have been the star of the meal, but the flaky, pastry-perfect crust could not be overlooked.

    Nhân bánh quiche mặn có thể là ngôi sao của bữa ăn, nhưng lớp vỏ bánh xốp, hoàn hảo cũng không thể bị bỏ qua.

  • With its golden-brown finish and flaky layers, the pie crust was a work of art.

    Với lớp vỏ vàng nâu và các lớp xốp, vỏ bánh là một tác phẩm nghệ thuật.

  • The pie crust was as light as air, with a generously thick layer of butter infiltrating every piece.

    Vỏ bánh nhẹ như không khí, với một lớp bơ dày phủ khắp từng miếng bánh.

  • The aroma of the pie crust wafted through the kitchen as it baked, promising a mouthwatering dessert to come.

    Mùi thơm của vỏ bánh lan tỏa khắp bếp khi nó được nướng xong, hứa hẹn một món tráng miệng hấp dẫn sắp tới.

  • The recipe called for a pie crust made of cornmeal and honey, a unique and delightful twist on the classic dish.

    Công thức này yêu cầu vỏ bánh làm từ bột ngô và mật ong, một sự thay đổi độc đáo và thú vị cho món ăn cổ điển.

  • The pie crust may have been the toughest part of the recipe to perfect, but the final result was worth the effort.

    Vỏ bánh có thể là phần khó làm nhất trong công thức, nhưng thành quả cuối cùng thì xứng đáng với công sức bỏ ra.

  • The pie crust had a tender, almost velvety texture that made it the perfect complement to the tartness of the blueberry filling.

    Vỏ bánh có kết cấu mềm, gần như nhung, tạo nên sự kết hợp hoàn hảo với vị chua của nhân việt quất.

  • As I savored the crispy, buttery bite of pie crust, I closed my eyes and breathed in the sweet pleasure of the moment.

    Khi thưởng thức lớp vỏ bánh giòn tan, béo ngậy, tôi nhắm mắt lại và hít thở khoảnh khắc ngọt ngào này.