Pies

Uses for Pastry ______ – is the dough used to make piecrusts. Can use pastries Main dishes such as ______ and quiche Small dish and fill with ___________ for a pot pie Tarts with pudding or ice cream Fold pastry squares in half over ____ for turnovers Pastry, meat, chicken, fruit

Kinds of Pies 5 basic kinds _______ Cream _________ Chiffon Savory Fruit, custard

Fruit Pies May have a solid top crust, or a _________, or other decorative top. May use commercially prepared ________ or make filling from canned, frozen, dried, or _______ fruit. Lattice, filling, fresh

Cream Pies One crust pies. Use a __________-thickened ________ mixture to make a cream filling. Cream pies often have a meringue ________. Cornstarch, pudding, topping

Custard Pies One-crust pies filled with custard made from _______, eggs, and ________. The custard may or may not contain other ______________. ____________ pie is a popular custard pie. Milk, sugar, ingredients, pumpkin

Chiffon Pies Light and _______. One-crust pies filled with a mixture containing _________ and cooked beaten egg whites. Some fillings contain ___________ ________. _______ all chiffon pies until the filling sets. Airy, gelatin, whipped cream, chill

Savory Pies Contains cooked: Has a ________ sauce Meat, _______, _______ or Vegetables Has a ________ sauce Usually served as a ______ _______. Poultry, Seafood, Thickened, Main Course

Ingredients for Pastry Four basic ingredients _________ Fat salt Flour, water

Ingredients for Pastry Flour gives _____________ to pastry Fat makes pastry ________ by inhibiting the development of gluten contributes to _________ by separating the layer of gluten. Vegetable shortening or oil. Water provides the ___________ needed for the development of the gluten and production of steam. Only need a small amount, for each cup of flour, 2t. Is ample. Salt contributes ________to the pastry. If you eliminate the salt it will not affect the pastry in any way. Structure, tender, flakiness, moisture, flavor

Preparing Pastry The ____________ method is the most popular. Produces a pastry that is ________ and tender. _________ the bottom and sides of the piecrust with a fork to prevent ____________. DO NOT prick the bottom or sides if you will fill before baking. Should prepare in a _________ plate. Pies are baked at higher temps than cakes. 375 to 425. Biscuit, flaky, prick, blistering, glass

Rolling Out the Dough Use any _____, ________surface Sprinkle both the _______ and ______ ____with flour Or place the dough between 2 layers of wax paper Press the ball dough to _______ it slightly Roll from the center out Brush any excess flour off Transfer to pie pan by: Folding in half or quarters, set in and unfold OR Loosely wind around rolling pin, roll of rolling pin working away from you. Clean, Washable, Surface, Rolling Pin, Flatten,

One-Crust Pies Some are baked at the same time as ______, where as, others are baked ______the filling. Let the dough _____ in the pan a few minutes Trim dough ½” beyond the edge of pan Tuck overhanging dough _____ to form a double-thick edge. Bake blind (without filling) or as directed Filling, Before, Rest, Under

Two-Crust Pies Divide the dough into two portions One slightly larger than the other Roll out larger portion and fit to pan Trim even with the pan Roll out smaller portion of dough and cover it to keep it from drying out Prepare filling and add to pie pan Place top dough on and trim ½” larger Moisten bottom and tuck top dough under the bottom Cut several slits in the top near the center to allow steam to escape.

Crumb Crusts Made of crushed crackers or cookies Graham cracker crusts are traditional for _____. Crumbs should be _____. Stir in melted _____ or margarine and press the mixture into the pan. Cheesecakes, Fine, Butter

Turnovers Square or circle pastry folded over a sweet or savory filling. Can be served as an __________ or snack. Maybe _____ or _____ _____ Roll out dough and cut into either a circle or square. Add filling Fold dough over and press edges together with a ________ Cut one or two slits on the top Appetizer, Baked or Deep Fried, Fork

Baking Times and Temperatures will vary Pie shells are usually baked at 425 or 450 for 20 minutes. Filled pies are 425 or 450 for 10 minutes then lowered to 350 to cook the filling. Color is the best indication of doneness Should be golden brown

Convenience You can purchase Pie Crust Mixes Crumb Crusts Pastry Crusts Canned Fruit Pudding Mixes

Crust Crust- One (9in. Pan) Two (9in. Pans) ___ c. all purpose flour ½ t. salt ______ c. plus 1T. Shortening 2 to 3t. Cold water Two (9in. Pans) ____c. Flour 1t. Salt _____c. Plus ____T. Shortening 4 to 6T. Cold water 1, 1/3, 2, 2/3,2

Crust In med. bowl, mix flour an salt. Cut in shortening, using pastry ___________, until particles are the size of small _______. Sprinkle with cold water, 1t. At a time. Tossing with fork until all flour is moistened an pastry almost leaves side of bowl. Gather pastry into a ________. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry on lightly floured surface, using floured rolling pin, into circle ____ inches larger than the upside down 9 inch glass pan. Fold pastry into fourths an place in the pie plate; or roll pastry loosely around the rolling pin an transfer to pie plate. Press _________ against bottom and side being careful not to stretch. Blender, peas, leaves, ball, 2, firmly

Pumpkin Pie Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk

Pumpkin Pie Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.