In an age without fridges or freezers, medieval cooks devised a clever solution: making pies with ultra-thick crusts strong enough to act like a jar, sealing in juicy meats for days.

These crusts, called coffins, were tough and several inches thick.

They baked for hours in open hearths or clay ovens.

The sturdy pastry protected the fillings from spoilage, allowing storage without refrigeration.

Upper classes filled theirs with expensive meats and spices.

Lower classes used root vegetables and cheaper cuts.

Often, the hard crust was discarded or repurposed, not eaten.

This method showed practical ingenuity in medieval Europe, starting from the 14th century AD.#MedievalCooking #CulinaryHistory #FoodPreservation