1. Pastries and Pie Crusts

2. Pie Vocabulary Single Shell: Bottom crust only
Double Shell: Bottom and top crust
Venting: Opening top crust for release of steam, prevents soggy crust
Docking: Piercing bottom pie crust to prevent shrinkage and bubbles

3. Pie Crust Ingredients and Functions
FLOUR
STRUCTURE
FAT
TENDERNESS, FLAKYNESS
SALT
FLAVOR
WATER
TEXTURE, BINDER =

4. CRUSTS
Cookie
Cracker
Nut
Pretzel
Pastry

5. Savory (meat/vegetable)
FILLINGS
Fruit
Cream
Custard
Eggs
Savory (meat/vegetable)

6. Toppings Pie & Pastry Toppings Egg Wash (double) Sugar (double)
Cinnamon (double)
Meringue (single)
Cream (single)
Crumbs (single)
Pie & Pastry Toppings

7. Characteristics of Quality Crust…
Flaky
Tender
Golden
Crisp
HINTS!!!!!
To create flakiness cut in flour and fat well and use cold liquid
To prevent toughness handle as little as possible

8. Storage of Pies Cream or custard pies Savory pies
Refrigerator
Savory pies
Fruit Pies Counter Top