1. Pies and Candy

2. Types of Pie Dough Two basic types of pie dough are double and single crust. An example of single crust is pumpkin and an example of double is apple. Pie dough is made primarily of flour and fat, but can differ on how the two are mixed together and in the amount of liquid added to the dough.

3. Making Pie Dough The ingredients in pie dough are rubbed (cut- in) with the palm of the hands until the proper consistency is reached. After a pie dough is made it is best to keep from touching it so the oil from your hands does not ruin it. Mixing machines are often used for making large quantities of dough but can easily over mix the dough. It also creates more heat, which can cause the fat to breakdown.

4. Pie Dough Classifications Mealy and Flaky Dough. The basic difference between the two types of dough is how the fat is combined with the flour. The type of filling will determine which type of dough is used.

5. Mealy Pie Dough Absorbs the least amount of liquid because the flour and fat are rubbed together until the flour is completely covered with shortening and the mixture resembles fine cornmeal. Mealy pie dough is used most often for bottom-crust pies, especially fruit or custard pies, because it has high resistance to moisture and is less likely to become soggy.

6. Flaky Pie Dough Referred to as Pate Brisee… Is a pie dough prepared by cutting fat into flour until pea-or hazelnut-size particles of fat are formed. The flour is not completely mixed in or blended with the fat as in mealy dough. The two types of flaky pie dough are short-flake and long-flake.

7. Short Flake Crust Is the most common. Absorbs a slightly larger amount of liquid than mealy dough because the flour and fat are only rubbed together until no flour spots are evident. Most commonly used for lattice tops (strips of dough arranged in a crisscross pattern), and bottom crust of a pre-baked pie shell.

8. Long-Flake Crust Absorbs the greatest amount of liquid because the flour and fat are rubbed together less than in mealy or short-flake. The fat and flour are rubbed together very lightly, leaving the fat in chunks about the size of a walnut. Best used for pie top crust as well as pre- baked pie shells.

9. Pie Dough Ingredients Flour – Contains the ideal gluten content for pie dough and produces the best results. Flour that contains too much or too little gluten results in a tough or stick pie dough. If pastry flour is not available, a blend of 60% cake and 40% bread flour can be used. Pastry flour needs to be sifted before being used for better liquid absorption. Pie dough should be refrigerated to keep the pie dough below 70°F.

10. Pie Dough Ingredients Cont. Liquid – Usually water or milk, depending on the recipe being used. It is very important that the liquid is very cold, at least 40°F. This keeps the fat particles hard preventing the dough from becoming to soft. Milk produces a richer dough and a better colored crust. Salt – Used to enhance the flavor. The salt should be dissolved in the liquid ingredients to ensure even distribution and prevent burnt spots.

11. Pie Dough Ingredients Cont Fat – The fat used is usually hydrogenated shortening or butter. Shortening is often used because it is tasteless and has a plastic consistency that is ideal when cutting fat into flour. If butter is used it should be combined with shortening using a 1/3:2/3 ratio of butter to shortening. This must be refrigerated and allowed to harden slightly before it is cut into the flour. The use of butter may not pay off as the flavor may be overpowered by the filling.

12. Pie Dough Ingredients Cont Sugar – Adds sweetness and color to a baked crust. Several types of sugar can be used. Like salt, sugar should be dissolved in the liquid to ensure a complete and even distribution.

13. Thickening Agents Starches and flour are used to thicken pie fillings. Starches such as cornstarch, tapioca starch, and rice starch are the most common and are used more than flour because they produce a better sheen and do not discolor or become heavy. Products such as waxy maize starch or modified starch are blends of starch and vegetable gum that produce a product with a high sheen.

14. Thickening Agents Cont. Products with vegetable gum gelatinize quickly when cooked and offset the action of fruit acids, whereas other starches, such as cornstarch, may give the product a cloudy or milky appearance. These blended products maintain fruit flavor and color, produce a smooth consistency, and do not cloud when refrigerated.

15. Storing and Rolling Dough Short-Flake should be refrigerated 45min to 1 hour. Long-flake should be refrigerated longer even overnight. When the dough is firm it should be divided into 8oz units, each 8oz unit should be large enough for an 8” or 9” pie pan. The dough should be rolled one at a time and must be rolled on a bench dusted with pastry flour. Once a dough has been inserted into the pie tin a dough docker or fork must be used. Finally, use weights or dry beans to get the dough to stick to tin.

16. Cooking Pie Dough Blind Baking is a term used for baking pie shells for 10-15min (at 350°F) before a filling is added. Often used for pies with unbaked fillings, such as chiffon or cream.

17. Crumb Crust and Specialty Crust Crumb – Usually made of cookie or graham crackers. It is mixed with melted butter and pressed into the bottom of the pan. Usually baked for a short amount of time to make the crust more stable. Usually made for unbaked pies such as cream or chiffon pies, and are also popular for cheesecakes. Specialty – Adding cheeses, spices, ground nuts, or other products to the pie dough. Replaces up to 20% of the flour, except in the case of spices.

18. Pie Fillings Filling for dessert pies are commonly divided into four types: fruit, cream, chiffon, and soft fillings, and specialty pies such as, ice cream. Filling a pie shell with a uniform amount of filling is essential to produce a consistent product.

19. Fruit Fillings Most common filling used. Can be canned, frozen, fresh, or dried. Frozen fruit is the most common type of fruit used in commercial pie fillings. Canned pie fillings are commonly used because it is available year-round. Fresh fruit is the best choice for achieving the best flavor.

20. Cream Fillings Cream fillings are simple to prepare, but care must be taken to achieve a smooth, flavorful filling. The most common types are chocolate, vanilla, coconut, butterscotch, and banana. After the filling is prepared, it is place in a pre-baked pie shell and topped with meringue or a cream topping.

21. Soft Fillings These are the most difficult pies to make. They are made by cooking an unbaked pie shell with an uncooked custard. The difficulty lies within baking the crust and filling to the proper temperature without under-baking or over-baking. Common soft-pies include pumpkin, custard, and pecan.

22. Chiffon Filling Is a light, fluffy filling prepared by folding a meringue into a fruit or cream pie filling. Usually a small amount of plain gelatin is added to the fruit-or-custard-based filling to help the chiffon filling set when cooked. Meringue is a mixture of egg whites and sugar. The greater the amount of sugar in proportion to egg whites the harder the meringue. Meringue can be both hard and soft depending on the recipe.