PIES Mrs. Anthony

Types of Pies Fruit Pies: Whole or sliced fruit is combined with sugar and a starch thickener (flour, cornstarch, tapioca) Fruits juices and thickener form a syrup Usually a 2 crust pie, most have lattice top or other decorated top Filling can be canned, frozen, dried, and or fresh Cream Pies: Usually a pudding, has eggs, milk, cornstarch, and flavoring Cooked until thick, then cooled and poured into a baked crust Lemon, banana, chocolate, coconut Usually a one crust pie, often have meringue top or whipped cream on top

Types of Pies cont… Custard: similar in texture to cream pies Made by baking uncooked custard along with the crust Pumpkin, and pecan pie Usually a 1 crust pies Custard is made from milk, eggs, and sugar Chiffon Pies: One crust pie with gelatin and egg whites and sometimes whipped cream Strawberry Chiffon, Lemon Chiffon Light and airy Chilled until set Savory Pies: contains cooked meat, poultry, seafood, or vegetables in a thickened sauce Usually 2 crusted Chicken Pot Pie Served as a main course

Pie Crust Four ingredients Flour, salt, water, fat Fat: tenderizes and adds flavor, determines the quality of the crust, and too little of it will make crust tough Shortening, Lard, butter Ice cold water: helps keep fat from melting, which ensures flaky texture, and provides moisture to help gluten develop, too little water will make crust crumbly and dry Flour: forms the structure of the pie crust Salt: adds flavor

* Handle dough as little as possible* Preparing the dough * Handle dough as little as possible* 1. Cut the fat into the flour using a pastry blender, until you have coarse crumbs in small pea size shape 2. Add water 1 T. at a time, mixing lightly with a fork each time 3. Form a ball of dough that is neither crumbly or sticky 4. Let dough relax after mixing 5. Cover dough to keep moist 6. Roll the dough! Sprinkle surface and rolling pin ,or between 2 pieces of wax paper

Preparing the dough cont… Slightly flatten ball of dough, then gently roll out from the center in all directions, occasionally giving it a ¼ turn. Roll out 1/8” and 1-2 inches larger than pie pan 7. Move the dough to the pan Fold dough in quarters to transfer, and then unfold once in pan Press dough, do not stretch it 8. Decorate the edges To fix cracked dough add a little water to slightly moisten and repair the area

Decorated edges Fluted Edge: Ridged edge made with the tines of fork or with your thumbs and index fingers Lattice Crust: Crust that is woven on top that creates a eye-catching top on a two-crust pie

Pies Cont… Pie Shell: a bottom crust baked before filling (done in a one crust pie) Crumb Crust: pie crust made of crushed cookies or crackers instead of pastry dough Graham cracker crusts are traditional for cheesecakes, creams pies and frozen pies Crumb crusts from gingersnaps, sandwich cookies, shortbread, vanilla wafers, etc. Streusel: a crumbly mixture made by cutting flour, sugar, and sometimes spices Used as a sweet topping on fruit pies, scattered on top