Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Dough or paste consisting primarily of flour, water, and shortening that is baked and often used as a crust for foods such as pies and tarts.
  • n. Baked sweet foods made with pastry: Viennese pastry.
  • n. One of these baked foods.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, Napoleons, puff pastries, etc.
  • n. The type of light flour-based dough used in pastries

from the GNU version of the Collaborative International Dictionary of English

  • n. The place where pastry is made.
  • n. Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.

from The Century Dictionary and Cyclopedia

  • n. A place where pies, tarts, etc., are made.
  • n. Viands made of paste, or of which paste constitutes a principal ingredient; particularly, the crust or cover of a pie, tart, or the like.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a dough of flour and water and shortening
  • n. any of various baked foods made of dough or batter

Etymologies

Middle English pastree, from paste, paste, dough; see paste1.
(American Heritage® Dictionary of the English Language, Fourth Edition)
paste +‎ -ry, or Old French pastaierie. (Wiktionary)

Examples

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