Food Prep: Pies & Pastries - CS1(SS) Foster

Learning Objectives Discuss the different types of pies Explain the methods of preparation for pies Discuss the different types of pastries Explain the methods of preparation for pastries

Pies There are countless different varieties of pies They are all filled one of two ways: Crust is “blind baked” (unfilled) and then filled with a prepared filling Crust(s) are filled with a filling, then baked until both filling and crust are done Pies are either 1 crust or 2 crust, some one crusts are topped with streusel, meringue, etc.

Pie Dough Pie dough is known as a rubbed dough, using this method It is also commonly referred to as “3-2-1” dough, which is a ratio of: 3 parts flour 2 parts fat (flour or shortening) 1 part salt/water It can be done in a mixer, food processor, or (most commonly) by hand.

Pie Dough Make-up Fat is “rubbed” into flour until it resembles course cornmeal Cold water w/ salt dissolved is poured into fat/flour and mixed until JUST FORMED

Making Pies Pie crusts are rolled to 1/8” thick Bottom crusts should be scaled to 7.5 oz Top crusts should be scaled to 7 oz Dough should be chilled after mixing to make it easier to work with Take care not to over-work dough while rolling, gluten is NOT desirable

Making Pies Flour the counter, then flour the scaled dough. Take care not to over-do it, because you will work the flour into the dough and it will become too dry. Roll the dough starting in the center and working your way out in all directions. Flip dough and re-dust as necessary.

Use rolling pin to lift the crust into the pie pan using care to settle the crust into the pan without stretching (causes shrinkage during baking) “Blind Baking” a crust starts with docking (poking tiny holes) in the bottom crust. Then it is usually weighted with weights, or substitutes like dry beans (above)

Pie Make-Up Use rolling pin in the same manner as the bottom crust to apply the top. Run some egg wash around the rim to seal prior to putting on top. Cut vents in the top crust to allow steam to escape as the filling cooks. This prevents top seam from separating from bottom.

Washes There are several types of pie washes: Egg Wash: 2 to 1, whole eggs to water Egg/Milk Wash: sub milk for water Take great care to not let washes pool, they will burn and cause dark spots There are also some methods involving just yolks or just whites and also the addition of heavy cream. These simply affect how brown a pie becomes relative to cooking time.

Examples Lattice Work Fluting a crust Streusel Topping Venting a top crust Decorative Crust

Examples (cont’d) Pumpkin Pie Apple Pie Lemon Meringue Pie Chicken Pot Pie Turnovers

Pastries