Pies & Pastry Pastry is the dough used to make pie crust Tarts Turnovers Appetizers Shells for main dishes

4 main types Fruit Cream Pie Custard Pie Chiffon Pie 2 crust pies canned frozen, dried or fresh fruit Cream Pie one crust pie corn starch thickened pudding mixture, may have meringue Custard Pie one crust, cooked custard (eggs, milk, sugar) Chiffon Pie one crust filled with mixture containing gelatin and beaten egg whites

ingredients Flour Fat Water Salt Structure All purpose is the most common type used Fat tenderizes & makes layers (shortening or lard is best) Water provides moisture for development of gluten and production of steam Salt contributes to flavor. If salt is not added it will NOT affect pastry.

mixing method Used Biscuit method Crumb Crusts Cut fat into sifted dry ingredients. Crumb Crusts Do not use traditional pie crust. Appealing taste and simple. Ex. Graham cracker crust

Achieving a Perfect Crust Basic Rules to Follow: Correct ingredients Measure accurately Handle dough gently and as little as possible Chilling the dough is very important when preparing pie pastry. Ingredients that help to achieve a perfect crust: Gluten helps to create & separates layers Fat Too little= tough Too much= crumbly Fat should be cut in until pea size crumbles Water Too much = tough Too little= crumbly & difficult to roll

avoid overmixing/Over working Dough By Minimally mixing when adding liquid Don’t be to vigorous with rolling pin Don’t stretch when fitting in pie pan When you begin rolling, start from the center and roll out

baking Do NOT grease pie plate Double Crust Pies One Crust Pies Fruit Pies Fruit fillings will shrink—so be generous One Crust Pies Prick bottom and sides to prevent blistering Do NOT prick if filling before baking Use pie weights or beans

Baking Pies Pan Type Dull color- increase baking time, Choose glass or dull finish pan—not shiny 9 inch most common

Edges too brown

Characteristics of high quality pie Tender Flaky Lightly and evenly browned Filling has pleasing flavor