 Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop.In these colder countries, butter and lard were the main fats in use, which meant that pie cooks created dough that could be rolled flat and moulded into different shapes.The Cornish pasty is an adaptation of the pie to a working man's daily food needs.