1. PIES, PASTRIES, AND COOKIES Prostart 2

2. Learning Targets Type of dough used in pie crust Type of dough used in pie crust How pie crust is made How pie crust is made Types of dough used for pastries Types of dough used for pastries Type of dough used for cookies Type of dough used for cookies Seven makeup methods of cookie preparation Seven makeup methods of cookie preparation

3. Types of Pastry All pastries fall into one of two basic types:  Plain pastry  Puff pastry

4. Pies Pies are made with a dough called 3-2-1 Dough Made of: Three parts flour Three parts flour Two parts fat Two parts fat One part water One part water

5. Steps for Making Pie Dough 1. Dissolve the salt in water 2. Cut the fat into the flour 3. Add the cold water and mix together 4. Chill the dough 5. Turn the dough out onto a floured work surface 6. Roll out the dough 7. Cut the dough and fill the pie pan 8. Bake or fill, add a top crust, and bake

6. Crumb Crust Simpler to make and contributes a nutty, buttery flavor that highlights cheesecake or frozen fillings

7. “Baking Blind” Procedure for preparing a prebaked pie shell. Prepare the dough, roll it out, fit it into the pan, and then dock. Then cover with parchment and bake it. Fill with custard, pudding, or fresh fruit filling, which are precooked as necessary cool and serve cold

8. Pie Pans Springform Pan

11. Pastries Roll-in dough method is used to make danish, croissant, and puff pastry Proper mixing methods, rolling techniques, and temperature control are necessary to produce a flaky, quality product

12. Pastry Dough's Puff Pastry (pate feuilletee) can be used in both sweet and savory applications Puff Pastry (pate feuilletee) can be used in both sweet and savory applications Phyllo is used to prepare baklava Phyllo is used to prepare baklava Pate a choux is used in eclairs and cream puffs Pate a choux is used in eclairs and cream puffs

13. Preparation of Pastry Ingredients of Pastry Most pastry flour mixtures usually contain at least four ingredients:  Flour  Fat  Liquid  Salt

14. Pastry Guidelines Keep the dough chilled Keep the dough chilled Use a sharp knife when shaping and cutting the edge Use a sharp knife when shaping and cutting the edge Mark the dough with a small indention to help avoid overrolling Mark the dough with a small indention to help avoid overrolling Do not run the roller over the dough’s edge Do not run the roller over the dough’s edge Chill puff pastry items before baking them Chill puff pastry items before baking them Save puff pastry scraps for use in other smaller items Save puff pastry scraps for use in other smaller items

15. Seven Types of Cookies Bagged: make these cookies by forcing dough through a pastry bag. Varieties include ladyfingers, macaroons, and tea cookies

16. Bar: make these cookies by baking three or four bars of dough the length of the baking pan, and then slicing them into small bars. One variety is biscotti Dropped: make these cookies by using soft dough and drop them from a spoon or scoop onto the cookie sheet. Varieties include chocolate chip and oatmeal cookies

17. Icebox: make these cookies by rolling dough into a log, chilling it, and then slicing it just before baking. Varieties include Butterscotch and chocolate icebox cookies. Molded: mold stiff dough by hand into any shape to make molded cookies. Variety includes peanut butter.

18. Rolled: make these cookies by cutting from a stiff dough that has been rolled out on a baking board. Variety includes decorated sugar cookie and shortbread. Sheet: make these cookies by pouring the batter into the entire pan and then slice it into individual squares or rectangles after baking. Varieties include brownies and blondies.