2. Pies Section 30-3

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pie Dough Basics Flour. Vegetable Shortening. Water. Salt.

4. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Flaky Pie Dough Flour is not completely blended with fat. Fat is cut into the size of walnuts (long- flake) or peas (short-flake).

5. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Mealy Pie Dough Texture resembles coarse cornmeal. Fat is blended into the flour more completely. Requires less liquid than flaky dough.

6. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Mixing Pie Dough 1.Sift flour with salt. 2.Cut fat into flour. 3.Add cold liquid and mix.

7. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Shaping Pie Dough Scale Dough: –For 9” top crust use 7 oz. –For 9” bottom crust use 8 oz. –Add 1 oz. to top and 2 oz. to bottom crust for each additional inch.

8. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Shaping Pie Dough (continued) Dust: –The bench and rolling pin with flour. –Do not over dust. Roll Out the Dough: –Roll to 1/8” thickness, from the center out. –Make sure it does not stick.

9. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Shaping Pie Dough (continued) Pan Dough: Roll dough tightly around pin, lift, unroll into pan, and press into sides. Flute Single-Crust Pies: Decorate the crust by making uniform folds around the edge of the pie.

10. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Shaping Pie Dough (continued) Seal & Flute Two-Crust Pies: Use water or egg wash to moisten edges and seal crusts together. Flute crust and apply egg wash or glaze if desired.

11. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking Pie Shells 1.Baking Blind: Prepare in advance. 2.Pierce pie dough. 3.Put empty pie pan over dough. 4.Bake upside down.

12. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Characteristics of Pie Fillings Ready-made fillings. Cooked fruit fillings. Starches are used to thicken pie fillings; Must be mixed with sugar or a cold liquid to avoid lumping.

13. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pie Fillings Cream Pie Fillings: Flavored pastry cream (thickened egg custard); May be topped with meringue. Custards: Fillings made with eggs, which firms up as it cooks.

14. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pie Fillings (continued) Soft Pies: Similar to custard pies, made with eggs. Chiffon Pies: Cooked fruit or cream filling that is stabilized with gelatin. A meringue is folded in.

15. Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking Pies Bake at: 400  -425  F for first 10 minutes to set bottom crust. For Custard Pies: Lower to 325  -350  F after first 10 minutes. Determine Doneness: Insert knife into center. If it comes out clean, the pie is done.