1. Types and Characteristics of pastries and pies
Pastry
Types and Characteristics of pastries and pies

2. I. 4 main INGREDIENTS All purpose flour – contains gluten Salt
Fat – shortening or oil; will make pastry tender and flaky.
Water – use cold water for flaky crust.

3. II. Characteristics of Pastry
Should be TENDER and FLAKY.

4. III. Types of Pastry Pies Fruit Pies – Cherry, apple.
Custard Pies – pumpkin and egg custard
Cream Pies – contain eggs and milk; banana cream, chocolate cream.

5. Types of Pastry (cont…)
Meringue pies – cream pie with a meringue topping.
Chiffon pies – contain egg whites; lemon chiffon pie.

6. Types of Pastry (cont…)
Turnovers
Tarts

7. IV. Types of PIE pastry
One Crust – pan is lined with pastry (pumpkin pie).
Two Crust – lining and covering (apple pie).
Tart – an individual serving of a one crust pie.
Turnover – two crust pie just large enough for an individual serving.

8. Covering options for two crust pies.

9. V. Uses of Pies and Pastries
Desserts
Main Dishes – pot pies
Accompaniments – cheese or cinnamon sticks

10. VI. Baking Tips & Etc…
“French” pastries include cream puffs and éclairs.
Cornstarch is usually used to thicken cream pies.
Éclair
Cream puff

11. Baking Tips
Crumb crust – a crust made by crushing crackers or cookies, then adding sugar and melted butter and patting into the pie pan.
Use graham crackers, wafer cookies, Oreos.

12. A Meringue is a topping for pies made of stiff beaten egg whites and sweetened with sugar and lightly browned in oven.
Baking Tips
Fluting – making a fancy edge on a pie.

13. Baking Tips
Custard pies (such as pumpkin) are baked at 425 ° F. for 10 minutes , then reduced to 350° F. for the remaining time.
Most pies are baked at 425 degrees F.

14. Baking Tips Good pastry is tender, flaky and rich.
Egg whites will not beat or stand in stiff peaks if any yolk has been mixed into them.
A well-baked pie will be golden brown in color when done.