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Pie or pie?

visibility93163 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
Pie or pie?
Can we give free rein to our preference or is there an established rule to finally know what to say about this crusty charcuterie that is part of the savory pastry?
We was already struggling to find out whether to say pain au chocolat or chocolatine. As that was not enough for us, another debate arose. That of the pie (in) crust. What should be said and, above all, why choose one name rather than another?
As there is not one pie recipe but several, there are also several names. For the majority of French people, it will be "a slice of pâté-en-crust, please".
But opinions are not unanimous. For the Lyonnais and the Rémois, there is no doubt: it's pie or nothing. In this region of France, some irreducible Gauls still use the expression "pie crust" with affront and a hint of provocation.
We really want to tell you that the majority wins and that pâté en croute emerges victorious from this duel, but in reality... there is nothing to debate.
These preparations that some call "pâté en croute" are actually cold pâtés. Moreover, "crusted patế" is a pleonasm, when it is wanted (but why, basically?), and a perissology, therefore an error, when it is involuntary, when it has not been thought of, when we act mechanically, without reflection.
Originally, “pâté” referred to the dough and not the stuffing. Then, from the 16th century, the pâté is a charcuterie wrapped in a crust. Crust that acted as a mold and kept the stuffing in, but it was far too thick to eat. What a waste, you say! But that is not the question. In theory, we should therefore speak of pâté for this charcuterie surrounded by pastry. This is also what is done in many regions to talk about the local specialty. The so-called Lorrain pâté, Chartres pâté, Bourbonnais pâté and so on are pointed out.
Finally, wouldn't the main thing be to enjoy yourself, whatever name you give to the preparation?
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