1. Pies & PAstry
Unit 7

2. Pies & Pastry Pastry is the dough used to make: Pie crust Tarts
Turnovers
Shells for main dishes

3. 4 Types of Pies Fruit 2 crust pies Canned frozen, dried or fresh fruit
Cream Pie
One crust pie
Corn starch thickened pudding mixture, may have meringue
Custard Pie
One crust, cooked custard (eggs, milk, sugar)
Chiffon Pie
One crust
Filled with mixture containing gelatin and beaten egg whites

4. Ingredients Flour Structure All purpose is the most common type used
Fat
Tenderizes & makes layers (shortening or lard is best)
Butter adds flavor
A mix of butter and shortening can be used
Water
Provides moisture for development of gluten and production of steam
Salt
Contributes to flavor.
If salt is not added it will NOT affect pastry.

5. Mixing Method Biscuit Method Cut fat into sifted dry ingredients
Texture should resemble course crumbs

6. Achieving a Perfect Crust
Basic Rules to Follow:
Use the correct ingredients
Measure accurately
Handle dough gently and as little as possible
Chill the dough to solidify the fat (easier to roll out)
Ingredients that help to achieve a perfect crust:
Gluten helps to create & separates layers
Fat
Too little= tough
Too much= crumbly
Fat should be cut in until pea size crumbles
Water
Too much = tough
Too little= crumbly & difficult to roll

7. Overmixing & Overworking Dough
Avoided by:
Minimally mixing when adding liquid
Don’t be to vigorous with rolling pin
Don’t stretch the dough when fitting in pie pan
When you begin rolling, start from the center and roll out

8. Baking Do NOT grease pie plate Double Crust Pies One Crust Pies
Fruit Pies
Fruit fillings will shrink—so be generous
One Crust Pies
Prick bottom and sides to prevent blistering
Do NOT prick if filling before baking
Use pie weights or beans (blind baking) to prevent a soggy bottom
Pan Type
Dull color- increase baking time
Choose glass or dull finish pan—not shiny
9-inch pie pan is the most common size

9. Preventing Over-browned Edges

10. Characteristics of a High Quality Pie
Tender
Flaky
Lightly and evenly browned
Filling has pleasing flavor
No soggy bottom

11. Decorative Pie Crusts How to Create Decorative Pie Crust Edges
23 Ways to Make Your Pies More Beautiful