1. Chapter 47
& TARTS

2. 1. Pies
A pie is any dish consisting of a crust with a filling.

3. Types of Pies
Fruit Pies
Cream Pies
Custard Pies
Savory Pies

4. A. Fruit Pies
Whole or sliced fruit is combined with sugar and a starch thickener.
The ratio of sugar to thickener varies depending on the fruit.
The sugar forms a syrup with the fruit juices.
The thickener congeals the syrup to firm up the filling as it bakes.
Common fruit pie thickeners include flour, cornstarch, tapioca starch
Thickeners add body and gloss, but no color or flavor.

5. B. Cream pies
The “cream” is closer to a pudding, consisting of eggs, milk, cornstarch and flavoring.
The cream mixture is cooked until thick, then cooled and poured into a baked and cooled crust.
Flavors include:
-Pick any two
Lemon
Banana
Coconut
Butterscotch
Chocolate

6. C. Custard pies
These pies start with uncooked custard, which is baked with the crust.
Examples include:
Pumpkin
Pecan

7. D. Savory Pies This is not a dessert pie.
Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce.
Usually served as a main course.

8. E. Piecrust Basics
The foundation of any pie is its crust, not only in physical structure but in appeal. For many people, the crust makes the pie, especially a tender and flaky pastry crust.

9. E1. Pastry Dough Ingredients
A basic pastry dough relies on the interactions of four ingredients: flour, water, fat and salt.
Flour and water form the structure
Fat has tenderizing qualities
Ice-cold water helps keep the fat from melting during the mixing, to ensure a flaky crust.
Fat also adds flavor, which is enhanced by the salt.

10. Pastry Dough Ingredients
Some recipes may call for a little sugar and vinegar to bind with the flour proteins to limit the gluten formation.
Most piecrust recipes call for all-purpose flour.
Because vegetable shortening and lard are pure fat, they make the flakiest crust; oil will produce a less flaky crust.

11. Pastry Dough Ingredients
The water in butter, margarine, or cream cheese creates a more crumbly texture. These crusts are often used for tarts.

12. E2. Preparing the Pastry Dough
Preparing the piecrust is similar to preparing biscuits.
Cut the fat into the flour with a pastry blender or two knives, only until the mixture resembles coarse crumbs or small peas.
Add the water one tablespoon at a time, mixing lightly with a fork after each addition.

13. Preparing the Pastry Dough
Form a ball of dough that is neither crumbly nor sticky.
You may need less water in humid weather.
Piecrust dough should be mixed and handled as little as possible to keep particles of fat separated by the moistened flour.
If handled too much, the fat particles melt from the heat of your hand.

14. Preparing the Pastry Dough
Overworking the dough also overdevelops the gluten changing the texture from feathery to leathery.
Once mixed, the dough is rested to relax the gluten
Resting the dough minimized shrinkage during baking.
While resting, cover the dough with wax paper and a towel so it doesn’t dry out.

15. E3. Rolling the Pastry Dough
Prepare your surface:
Piecrust can be rolled on any clean, washable surface.
Sprinkle the work surface and rolling pin with flour, or place dough between two pieces of wax paper or plastic wrap.
Press the ball of dough to flatten it slightly.

16. Rolling the Pastry Dough
Gently roll the dough from the center out in all directions, given an occasional quarter- turn to maintain a circular shape.
Roll the dough evenly to a thickness of about 1/8 inch and a diameter of 2 inches larger than top of pie pan.
Flour the rolling pin and surface only as needed to reduce sticking.

17. Rolling the Pastry Dough
Brush off any excess flour off the dough.
Place the pie the pie pan nearby.
To transfer the dough there are two methods:
1. Gently fold the dough in half or quarters. Lift it into the pan and gently unfold. OR
2. Wind the dough loosely around the rolling pin, starting with the edge nearest you and rolling away. Hold the rolling pin over the far edge of the pie pan. Unwind and let it settle into the pan.

18. Rolling the Pastry Dough
Carefully center the dough in the pan. Push it gently onto the bottom and sides. Avoid stretching the dough, which increases its tendency to shrink while baking.

19. Need to patch?
Patch or reshape the dough if it cracks or loses its shape by:
Cutting off a piece the size needed from an area where you have extra dough.
With cold water, slightly moisten the area to be repaired.
Press the patch on the dough and press firmly.
Sprinkle with a little flour and roll with the pin to smooth and even out the patched spot.

20. E4. Decorating the Edges A piecrust should have a fluted edge:
Press the dough gently with your thumbs and index fingers to make a rope or V-shape.
Make ridges with the tines of a fork.

21. F. Two-Crust Pie Pies can be made with one or two crusts.
To make a two-crust pie, divide the dough into two portions, one slightly larger than the other. Roll out the larger portion and fit into the pan then:
With scissors or a sharp knife, trim the bottom dough even with the edge of the pan.
Roll out the second ball of dough for the top crust. Cover to keep it from drying out.
Prepare the filling and pour it over the bottom dough.
Place the top dough over the filled pie.

22. Two-Crust Pie
Trim the top dough to about ½ inch larger than the pie pan.
Slightly moisten the edge of the bottom dough. Tuck the overhanging top dough under the edge of the bottom dough. Press both together to form a seal to keep in the juices.
Flute the edges.
With a sharp knife, cut several slits in the top dough near the center to allow steam to escape during baking.

23. Two-Crust Pie Optional:
To add appeal, you can glaze the top dough before baking by brushing with milk and a light sprinkle of sugar or with beaten egg mixed with water.
Cut shapes using a cookie cutter from leftover rolled-out dough and place them on the filling.

24. F1. Lattice Crust

25. Lattice Crust
A lattice crust makes an eye-catching woven top on a two-crust pie, especially one with a colored filling.
Steps for making a lattice crust:
Lay half of the strips across the pie.
Fold back alternating strips so folds are near pie edge. Add new strips in opposite direction close to folds.
Unfold the folded strips.
Fold back the other alternating strips as far as they will go. Add a new strip in the opposite direction.
Unfold the alternating strips.
Continue this pattern until all strips are woven.

26. G. One – Crust Pie
For some one-crust pies, the crust and the filling are baked together.
For others, the crust is baked empty, or blind, and a prepared filling is added later.
A bottom crust baked before filling is called a pie shell.

27. One – Crust Pie To make a one-crust pie:
Let the bottom dough rest in the pie pan for a few minutes.
Using scissors or a sharp knife, trim the dough ½ inch beyond the edge of the pan.
Tuck the over hanging dough under to form a double thick edge.
Flute the edge.
Bake blind or fill as directed.

28. One – Crust Pie
To keep a pie shell from puffing up when baking, there are three different methods :
Use a fork to poke small holes all over the dough before putting it in the oven. This technique is called docking.
Put a smaller pie pan on top of the dough in the pan.
Line the dough with aluminum foil and then fill with dried beans or peas. Lift them out with the foil a few minutes before the crust is done.

29. G1. Crumb crusts
A crumb crust, made of crushed crackers or cookies, is a sweeter, simpler alternative to pastry dough for a one crust pie.
Use fine crumbs to make a crust. Coarse crumbs don’t hold together well.
Stir in melted butter or margarine and press the mixture into the pan.
The crust may be baked or chilled for added firmness.
If a one-crust pie looks unfinished, scatter the top with crumbs from the crust mixture or with buttered breadcrumbs.

30. Streusel
For a sweet topping on a fruit pie, cover generously with a streusel, a crumbly mixture made by cutting butter into flour, sugar and possibly spices.

31. H. Turnovers
A turnover is a square or circle of pastry dough folded over a sweet or savory filling.
Turnovers may be baked or deep-fried.

32. Turnovers To make a turnover:
Roll out the dough and cut it into squares or circles.
Add the filling and brush a little water along the edge of the dough.
Fold the dough over and press the edges together with the tines of fork.
Put one or two slits in the top.

33. II. Tarts
A tart has a single pie crust, but it is always removed from the pan before serving.
A full size tart, also called a flan, is made in a special pan with a removable bottom and a straight, fluted edge about 1 inch deep. Another option is a flan ring, a bottomless metal pan that is set on a cookie sheet to form a pan.
A galette (gah-LEHT) is a hand shaped tart made by folding and pleating the edge of the dough to form the sides.

34. III. Baking Pies and Tarts
Baking times and temperatures vary among recipes.
Pie shells are usually baked at 425° F or 450° F for about 20 minutes.
Filled pies are baked similarly to pie shells for the first 10 minutes, then at a lower temperature, around 350° F, to cook the filling.
If you suspect the filling might bubble over, put a shallow pan on the oven rack below the pie.
Don’t line the oven rack with foil, because it prevent hot air from circulating evenly around the pan.

35. Baking Pies and Tarts
To keep crusts flaky, add the filling just before baking, or bake the shell blind and “moisture-proof” with a light egg wash, then fill and continue baking.
Color is the best indication of doneness in shells and two-crust pies.
They should be golden brown and slightly blistered.
If the edge browns too quickly, cover it with strips of aluminum foil.