Whereas before mid-17thC the pastrycooks seldom revealed the trade secrets of the paste [pastry], the pastissier Fran?ois reveals them all: including the fine paste which is used for pies and the tarts. However, the medieval pie of the can type [raised] remains, even if its decline starts. Darioles are of this raised pie type.Raised pies usually used a heavy crust formed around a mold which was removed, allowing the pie crust to stand in the shape desired. It was filled and brushed with an...