Pastries and Pie Crusts

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Presentation transcript:

Pastries and Pie Crusts

Pie Vocabulary Single Shell: Bottom crust only Double Shell: Bottom and top crust Venting: Opening top crust for release of steam, prevents soggy crust Docking: Piercing bottom pie crust to prevent shrinkage and bubbles

Pie Crust Ingredients and Functions FLOUR STRUCTURE FAT TENDERNESS, FLAKYNESS SALT FLAVOR WATER TEXTURE, BINDER + + + =

CRUSTS Cookie Cracker Nut Pretzel Pastry

Savory (meat/vegetable) FILLINGS Fruit Cream Custard Eggs Savory (meat/vegetable)

Toppings Pie & Pastry Toppings Egg Wash (double) Sugar (double) Cinnamon (double) Meringue (single) Cream (single) Crumbs (single) Pie & Pastry Toppings

Characteristics of Quality Crust… Flaky Tender Golden Crisp HINTS!!!!! To create flakiness cut in flour and fat well and use cold liquid To prevent toughness handle as little as possible

Storage of Pies Cream or custard pies Savory pies Refrigerator Savory pies Fruit Pies Counter Top