Crust

For others, the overall structure, with the separate crust, the soft filling, and the absence of flour, is compelling evidence that it is a custard pie.

Blue cheese, which has distinctive smells and tastes, have blue veins running through, which is caused by piercing the cheese and its crust with stainless steel needles and copper wires, to allow air into the product.

The upper crust may be a circular or a pastry lattice woven of crosswise strips.

It wasn't until the 15th century that Dutch bakers transformed the crust-less apple pie into the lattice-style pastry we commonly see today.

Banh mi first came to Vietnam through French soldiers during the French colonization with the name 'baguette', but Vietnamese Banh mi usually has a fluffier texture and crispier crust than the French baguette due to the baking tools and techniques used.

The original French baguette had a thin and long shape, the crust was not crispy and the core was thicker.