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The recipe for the castle-shaped pie, often termed tourtes Parmierienne, is an excellent example of how cooking aimed to impress. Filled with meats seasoned with spices, nuts, and fruits, and topped with ornamental flags to honor guests, the dish embodied the essence of medieval culinary artistry.

Preparing the Grand Pie

The most critical and intricate aspect of the castle pie was its crust—typically a hot water dough, known historically as a "coffin." Intended for structural support rather than consumption, this thick crust required specific ingredients: bread flour, salt, water infused with saffron for color, and lard. Bakers had to roll out this dough thick enough to withstand the filling.