CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Pies, Pastries, and Cookies 32

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC PIE DOUGH 1. Cutting the fat into the flour coarsely for flaky dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC PIE DOUGH 2. Cutting the fat into the flour finely for mealy dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC PIE DOUGH 3. The finished dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SWEET DOUGH 1. Mixing sweet dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SWEET DOUGH 2. The finished sweet dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 1. A typical pie crust or tart shell should be rolled to a thickness of approximately 1⁄8 inch (3 millimeters); it should also be at least 2 inches (5 centimeters) larger in diameter than the baking pan. Notes: Roll to 1/8” Roll 2” larger the pan diameter. Notes: Roll to 1/8” Roll 2” larger the pan diameter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 2. Carefully roll the dough up onto a rolling pin. Position the pin over the pie pan or tart shell and unroll the dough, easing it into the pan or shell. Notes: Use the rolling pin to gather the dough onto the pin. Wrap the dough around the pin and lift and unravel over the pan to unmold. Notes: Use the rolling pin to gather the dough onto the pin. Wrap the dough around the pin and lift and unravel over the pan to unmold.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 3. Press the dough into the pan and trim the edges as needed. Bake or fill as desired. 4. When making a double crust pie, roll the dough out as before, making the circle large enough to hang over the pan’s edge. The dough may be lifted into place by rolling it onto the rolling pin, as with the bottom crust.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 5. Seal the top crust to the bottom crust with egg wash or water. Crimp as desired. Slits or designs can be cut from the top crust to allow steam to escape. Notes: Seal double crusts with egg wash and water. Use your fingers to seal the edges, crimp if desired. Create slits in the center for steam to escape. Notes: Seal double crusts with egg wash and water. Use your fingers to seal the edges, crimp if desired. Create slits in the center for steam to escape.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR LATTICE CRUSTS 1. Roll the dough out as before. Using a ruler as a guide, cut even strips of the desired width, typically 1⁄2 inch (1.2 centimeters). 2. Using an over- under-over pattern, weave the strips together on top of the filling. Be sure the strips are evenly spaced for an attractive result. Crimp the lattice strips to the bottom crust to seal. Streusel topping is also used for some pies, particularly fruit pies. A standard recipe is given in Chapter 30, Quick Breads. Notes: Cut ½ “ strips. Use an underover pattern to create a lattice top. Crimp ends in position. Streusel can be used also. Notes: Cut ½ “ strips. Use an underover pattern to create a lattice top. Crimp ends in position. Streusel can be used also.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR TARTLET SHELLS 1. Lay out a single layer of tartlet shells. Unroll the dough over the shells, pressing the dough gently into each one.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR TARTLET SHELLS 2. Roll the rolling pin over the top of the shells. The edge of the shells will cut the dough. Be sure the dough is pressed against the sides of each shell. Bake or fill as desired.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 1. Roll the dough out to the desired thickness.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 2. Place a tart ring on a paper- lined sheet pan. Carefully roll the dough up onto a rolling pin. Position the pin over the tart ring and unroll the dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 3. Ease the dough into the tart ring, pressing to make a smooth edge.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 4. Run a rolling pin over the edge of the tart ring to remove excess dough and produce a level edge to the tart. Dock the tart dough with a fork.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 5. Cover the dough with heat- resistant plastic, parchment paper or greased aluminum foil (greased side down). Press the plastic, paper or foil against the walls of the shell, allowing a portion of it to extend above the pan. Fill the pan with baking weights or dry rice or beans.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 6. Bake the weighted crust at 350°F (180°C) for 10 to 15 minutes. Remove the weights and paper.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND BAKING UNFILLED CRUSTS (BAKED BLIND) 7. Brush the baked crust with egg wash, then return the crust to the oven. Bake until golden brown and fully cooked, approximately 10 to 15 minutes. Allow to cool, then fill as desired.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Making a crumb crust.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC CREAM PIE 1. Filling a baked pie shell with chocolate custard.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC CREAM PIE 2. Topping with Crème Chantilly.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLE-CRANBERRY PIE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BLUEBERRY PIE FILLING

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHERRY PIE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PUMPKIN PIE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Arranging fresh fruit decoratively over a filled tart shell.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PUFF PASTRY 1. Détrempe (left) and butter for puff pastry.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel LEMON MERINGUE PIE Topping the pie with meringue.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FRESH STRAWBERRY PIE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FREEFORM APPLE PIES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BLACKBERRY COBBLER

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel 1. Most starch-thickened pies, that contain starch; flour or cornstarch must be baked until the filling in the center is bubbling. 2. Unbaked pies can be frozen w/o loosing noticeable quality. 3. Fresh or frozen fruit can be used. Frozen fruits should be baked immediately before fruit thaws and makes crust soggy. P i e F i l l i n g

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel 1. Fruit is precooked on the stovetop. 2. After it is cooled, it is placed in the dough and then baked. 3. Advantage 1: Control the thickening of the fruit. 4. Advantage 2: Precooked fruit will not collapse, so more fruit is added to the pie. 5. Disadvantage: Twice cooked fruit can have the texture of baby food. C o o k e d F r u i t F i l l i n g

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel 1. Pre-thickens only the juice, sugar the spices. 2. Cooked juice is combined with the uncooked fruit and then baked in a pie shell. Juice is released by the fruit as the liquid cooks. 3. Juice must be added to this recipe, since uncooked fruit has not released its juices. C o o k e d J u i c e M e t h o d