The first pies, called “coffins” or “coffyns” (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as “traps.” These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). These crust were often made several inches thick to withstand many hours of baking.