& TARTS

1. Pies A pie is any dish consisting of a crust with a filling.

Types of Pies Fruit Pies Cream Pies Custard Pies Savory Pies

A. Fruit Pies Whole or sliced fruit is combined with sugar and a starch thickener. The sugar forms a syrup with the fruit juices. The thickener congeals the syrup to firm up the filling as it bakes. Common fruit pie thickeners include flour, cornstarch, tapioca starch

B. Cream pies The “cream” is closer to a pudding, consisting of eggs, milk, cornstarch and flavoring. The cream mixture is cooked until thick, then cooled and poured into a baked and cooled crust. Flavors include: -Pick any two Lemon Banana Coconut Butterscotch Chocolate

C. Custard pies These pies start with uncooked custard, which is baked with the crust. Examples include: Pumpkin Pecan

D. Savory Pies This is not a dessert pie. Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce. Usually served as a main course.

E. Piecrust Basics The foundation of any pie is its crust For many people, the crust makes the pie, especially a tender and flaky pastry crust.

Pastry Dough Ingredients A basic pastry dough relies on the interactions of four ingredients: flour, water, fat and salt. Flour and water form the structure Fat has tenderizing qualities Ice-cold water helps keep the fat from melting during the mixing, to ensure a flaky crust. Fat also adds flavor, which is enhanced by the salt.

Preparing the Pastry Dough Cut the fat into the flour with a pastry blender or two knives, only until the mixture resembles coarse crumbs or small peas. Add the water one tablespoon at a time, mixing lightly with a fork after each addition.

Preparing the Pastry Dough Form a ball of dough that is neither crumbly nor sticky. Piecrust dough should be mixed and handled as little as possible to keep particles of fat separated by the moistened flour. If handled too much, the fat particles melt from the heat of your hand.

Preparing the Pastry Dough Overworking the dough also overdevelops the gluten changing the texture from feathery to leathery.

E3. Rolling the Pastry Dough Prepare your surface: Piecrust can be rolled on any clean, washable surface. Sprinkle the work surface and rolling pin with flour, or place dough between two pieces of wax paper or plastic wrap. Press the ball of dough to flatten it slightly.

Rolling the Pastry Dough Gently roll the dough from the center out in all directions, given an occasional quarter-turn to maintain a circular shape.

Rolling the Pastry Dough To transfer the dough there are two methods: 1. Gently fold the dough in half or quarters. Lift it into the pan and gently unfold. OR 2. Wind the dough loosely around the rolling pin, starting with the edge nearest you and rolling away. Hold the rolling pin over the far edge of the pie pan. Unwind and let it settle into the pan.

Rolling the Pastry Dough Carefully center the dough in the pan. Push it gently onto the bottom and sides. Avoid stretching the dough, which increases its tendency to shrink while baking.

Need to patch? Patch or reshape the dough if it cracks or loses its shape by: Cutting off a piece the size needed from an area where you have extra dough. With cold water, slightly moisten the area to be repaired. Press the patch on the dough and press firmly. Sprinkle with a little flour and roll with the pin to smooth and even out the patched spot.

F. Two-Crust Pie Pies can be made with one or two crusts. Roll out the larger portion and fit into the pan With a sharp knife, trim the bottom dough even with the edge of the pan. Roll out the second ball of dough for the top crust. Cover to keep it from drying out. Prepare the filling and pour it over the bottom dough. Place the top dough over the filled pie.

Two-Crust Pie Optional: To add appeal, you can glaze the top dough before baking by brushing with milk and a light sprinkle of sugar or with beaten egg mixed with water. Cut shapes using a cookie cutter from leftover rolled-out dough and place them on the filling.

F1. Lattice Crust

Lattice Crust A lattice crust makes an eye-catching woven top on a two-crust pie, especially one with a colored filling. Steps for making a lattice crust: Lay half of the strips across the pie. Fold back alternating strips so folds are near pie edge. Add new strips in opposite direction close to folds. Unfold the folded strips. Fold back the other alternating strips as far as they will go. Add a new strip in the opposite direction. Unfold the alternating strips. Continue this pattern until all strips are woven.

H. Turnovers A turnover is a square or circle of pastry dough folded over a sweet or savory filling. Turnovers may be baked or deep-fried.

Turnovers To make a turnover: Roll out the dough and cut it into squares or circles. Add the filling and brush a little water along the edge of the dough. Fold the dough over and press the edges together with the tines of fork. Put one or two slits in the top.

II. Tarts A tart has a single pie crust, but it is always removed from the pan before serving. A full size tart, also called a flan, is made in a special pan with a removable bottom and a straight, fluted edge about 1 inch deep. Another option is a flan ring, a bottomless metal pan that is set on a cookie sheet to form a pan. A galette (gah-LEHT) is a hand shaped tart made by folding and pleating the edge of the dough to form the sides.

III. Baking Pies and Tarts Baking times and temperatures vary among recipes. Pie shells are usually baked at 425° F or 450° F for about 20 minutes. Filled pies are baked similarly to pie shells for the first 10 minutes, then at a lower temperature, around 350° F, to cook the filling. If you suspect the filling might bubble over, put a shallow pan on the oven rack below the pie. .

Baking Pies and Tarts To keep crusts flaky, add the filling just before baking, or bake the shell blind and “moisture-proof” with a light egg wash, then fill and continue baking. Color is the best indication of doneness in shells and two-crust pies. They should be golden brown and slightly blistered.