Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See Raw, and cf. Custard.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called dumpling.
Th' impenetrable crust thy teeth defies.
--Dryden.
He that keeps nor crust nor crumb. --Shak.
They . . . made the crust for the venison pasty.
--Macaulay.
3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
4. (Zo["o]l.) The shell of crabs, lobsters, etc.
5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See Beeswing.
Source: Webster's Revised Unabridged Dictionary (1913)
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