Pastries and Pie Crusts. CRUSTS Cookie Cracker Nut Pretzel Pastry.

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Presentation transcript:

Pastries and Pie Crusts

CRUSTS Cookie Cracker Nut Pretzel Pastry

FILLINGS Fruit Cream Custard Eggs Savory (meat/vegetable)

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

+ ++ = Pie Crust Ingredients and Functions INGREDIENTFUNCTION FLOURSTRUCTURE FATTENDERNESS, FLAKYNESS SALTFLAVOR WATERTEXTURE, BINDER

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

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 Refrigerator Savory pies Fruit PiesCounter Top

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