From Late Latin pasta 'dough,' from Greek passein 'to sprinkle' — a sibling of pasta, paste, and pâté.
Dough of flour, fat, and water, baked and used as a base or covering for pies and tarts; also, baked goods made with such dough.
From Middle English pasterie, from Old French pastaierie, from paste 'dough, pastry,' from Late Latin pasta 'dough, pastry,' from Greek pastá 'barley porridge,' from passein 'to sprinkle.' The word arrived in English later than you might expect — medieval English used 'paste' for the dough itself. Key roots: *kwet- (Proto-Indo-European: "to shake (uncertain)").