croustade
{{Short description|Culinary term for a crust or pie-crust of any type}}
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{{Infobox prepared food
| name = Croustade
| image = Making Pear pie with puff pastry.jpg
| caption = Pear-shaped croustade
| image_alt = Pear-shaped croustade
| alternate_name =
| country = France
| region =
| creator =
| course =
| type =
| served =
| main_ingredient = Flaky pastry or puff pastry
| variations =
| calories =
| other =
}}
A croustade is a French culinary term meaning a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
The term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.Skeat: 1911. Page 125.
Notes
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References
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- {{cite book|title=Le Guide Culinaire|last=Escoffier|first=Auguste|author-link=Auguste Escoffier|location=Paris|publisher=Flammarion|year=1903|ref=Escoffier}}
- {{cite book|title=Larousse Gastronomique|others=Translated from the French, Librairie Larousse, Paris (1938)|publisher=Crown Publishers|year=1961|ref=Larousse}}
- {{cite book|url=https://archive.org/stream/cu31924008779690#page/n145/mode/2up|title=A Concise Etymological Dictionary of the English Language|last=Skeat|first=Walter William|location=New York|publisher=American Book Company|year=1911|ref=Skeat}}
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{{commons category|Croustades}}
{{pastries}}
{{france-dessert-stub}}