A pastry dish or pie shell, especially one made from a thick, crispy crust that holds a filling.
From Old French crouste (Modern French croûte) meaning 'crust,' derived from Latin crusta. In cooking, it refers to the crusty pastry base or shell of a dish.
Medieval cooks invented crustades partly because they used them as edible serving vessels—the crust held hot food and you could actually eat the plate when you were done, which was both practical and impressively fancy.
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