Crust refers to the firm, outer layer of baked goods such as pies, pastries, and pizzas. Pastry and pie crusts are commonly made using a mixture of flour, fat, and water, resulting in a "short" texture due to minimal gluten development. Pizza crust is typically made from a yeasted, elastic dough, distinguishing it from the more tender, crumbly pastry crust.
The concept of a crust traces back to the medieval "coffyn" — a thick, inedible case of pastry used to encase savory or sweet fillings, primarily as a cooking vessel rather than for eating. Over time, the crust evolved into an integral, consumable part of the dish, with techniques and recipes diverging to produce distinct styles adapted for pies, tarts, and flatbreads in different culinary traditions. Today, "crust" is most commonly associated with shortcrust pastry, but it can also refer to bread- or dough-based exteriors in flatbreads and pizzas.
