1. Pies and Pastry

2. Standard 10: Demonstrate food preparation techniques and nutrition of pies/tarts.
Objective 1  Identify and prepare pies/tarts (pie shell, single, double).
Objective 2  Identify main ingredients and their functions.
Objective 3  Identify basic types of pie/tart fillings and their proper storage.
Objective 4  Review the nutrients found in pies/tarts and incorporate guidelines from MyPlate.

3. Pie & Pastry Pre-Assessment
TRUE OR FALSE 1. Pie crusts are made from four basic ingredients: flour, fat, salt, and water. 2. Flour gives structure to the pastry. 3. Fat makes pie tough because it causes gluten development in flour. 4. Fat adds flakiness because it separates the layers of gluten. 5. Oil and margarine are the two most common fats used to make pie crust. 6. Oil makes pie crust mealy and tender rather than flaky and tender. 7. Water provides moisture to help gluten form and produces steam for flakiness.

4. 8. Salt adds much more to pie crust than flavor.
9. The flour should not be sifted with the salt.
10. The shortening is cut into the flour until it resembles particles the size of salt.
11. Pie dough should be mixed with the hands.
12. A pie crust recipe should always list a specific amount of water.
13. Too much flour will make the pie crust tough.
14. The shortening forms a waterproof coating around the flour particles so that the water doesn't develop too much gluten in the flour.

5. 15. Too much fat makes pie crust tough. 16
15. Too much fat makes pie crust tough. 16. Too little fat makes pie crust crumbly. 17. Too much water causes toughness. 18. Too little water makes the dough easier to roll out. 19. Dough that is stretched to fit the pie pan will shrink from the sides while baking. 20. It is all right to re-roll the dough if it is not rolled perfectly the first time. 21. Custard, chiffon, and cream pies do not need to be refrigerated and should be used within 6-7 days. 22. Fruit pies are best when eaten within 1-2 days but can be kept up to four days. 23. Fruit pies can be frozen for 9-10 months. They are better if frozen after baking rather than before baking. 24. Cream/custard pies freeze very well. 25. Baked or unbaked pie crusts may be frozen.

6. Pastry
1. Explain the differences between a single crusted pie, double crusted pie and a pie shell.
Pie shell – baked then filled, (lemon or cream pie)
Single crust pie – bottom crust and filling baked together – pecan, pumpkin
Double crust pie – crust on top and bottom of pie. (fruit pies)

7. Pastry
2. What are the four main ingredients in pastry, and their function?
Ingredient Function
Flour structure
Salt flavor
Fat tenderness
Liquid hold together, moisture

8. Pastry
3. When cutting in shortening with flour and salt, why is it important to mix it thoroughly together like coarse corn meal?
So it will be thoroughly mixed to make the crust tender and flaky

9. Pastry
4. Why is the temperature of water important when adding to the flour/shortening mixture?
Cold water to chill fat so it doesn’t melt

10. Pastry 5. What utensils do you use to add the water?
Tablespoon (Measuring spoon)
6. Handling the dough too much; does what to the pastry?
Toughens the dough

11. 7. When rolling out the dough, what do you use to help prevent it from sticking to the rolling pin and counter top?
Pastry cloth and stockinette
(Flour in our classes, but just a little!!)

12. 8. Always begin rolling from the center/middle to the outer edge, lifting it up at the edge. It should be at least _1 – 2 inches larger than the inverted pie plate.
9. Stretching the dough will cause the dough to shrink.

13. 10. Poking holes in the dough with a fork or pricking it, will prevent the dough from _____puffing______ during baking, but it is only done on a__pie shell____.

14. 11. Strips of aluminum foil around the edge of a double crusted pie will prevent _____excessive____ ____browning_____.
12. How do you seal the top and bottom crust together?
Rub water on the top of the bottom crust before adding top crust then crimp.

15. Pastry 13. How do you prepare a pie shell? 1. Prepare dough.
2. Roll dough 1 – 2 inches larger than inverted pie plate.
3. Fold dough in half, then fourths. Put dough in pie plate. Unfold, drop, cut off to within ½-inch overhang. Fold under.
4. Crimp edge. Prick with fork. Bake.

16. 14. How do you prepare a lemon pie filling?
1. Combine sugar, cornstarch and water. Bring to a boil. Boil 1 minute Add half hot mixture to egg yolks. Add rest of mixture and put back on stove and boil 1 minute more.
3. Remove from heat. Add lemon juice, zest and butter. Stir.
4. Pour in baked pie crust.

18. 15. How do you prepare a cream pie filling?
1. Combine sugar, salt, cornstarch; mix thoroughly.
2. Scald milk in separate pan. Add milk to sugar mixture in top of double boiler. Stir 10 minutes until thick.
3. Add half of the hot mixture to egg yolks. Add all the mixture to hot mixture. Cook 5 more minutes.
4. Remove from stove. Add vanilla and butter. Cool.

19. 16. How do you prepare a meringue? What ingredients are used?
1. Combine cream of tartar, egg whites and vanilla in small narrow bowl.
2. Whip until soft peaks form. Gradually add sugar.
3. Continue to whip until stiff peaks form.

20. 17. How do you whip up whipping cream?
1. Use a small narrow bowl, pour cream into bowl.
2. Whip with handmixer until soft peaks form.
3. Add 1 tsp. vanilla and 2 – 3 tbs. sugar to taste.

21. 2. Prepare top crust. Slit holes for steam. Dot the pie with butter.
18. How do you prepare a double crusted pie?
1. Double recipe for single crust pie. Follow instructions for pie shell. Fill with filling.
2. Prepare top crust. Slit holes for steam. Dot the pie with butter.
3. Wet the bottom edge with water. Add top crust. Squeeze the top and bottom crust together with palm of hand.
4. Remove extra crust. Bake.

23. 19. What ingredients can be used to thicken up fruit for a double crusted pie?
Tapioca – starch extracted from the roots of the tropical cassara plant
Flour
Cornstarch

24. 20. What is the difference between using butter, margarine, shortening, oil, or lard as the fat when preparing a pie crust?
Taste and flavor, Lard – more tender, Oil – harder to handle, crumbly
21. What is the difference between all-purpose flour and cake flour?
All-purpose – harder wheat, more gluten
Cake flour – softer wheat, less gluten

25. Secrets to Successful Pastries
Tender, flaky pastries are a perfect partner to any pie filling. If your pastry has one of the following problems, Here are some solutions:
If your pastry is crumbly and hard to roll:
Add more water, 1 teaspoon at a time.
Toss the flour mixture and water together a little more or just till evenly moistened.

26. If your pastry is tough:
Use a pastry blender to cut in the shortening or lard till well mixed and all of the mixture resembles small peas.
Use less water to moisten the flour mixture.
Toss the flour mixture and water together only till all of the flour mixture is moistened.
Use less flour when rolling out the pastry.

27. If your crust shrinks excessively:
Roll the pastry to an even thickness.
Mix in water only till evenly moistened.
Don’t stretch pastry when transferring it.

28. If the bottom crust is soggy:
Use a dull metal or glass pie plate, not a shiny metal pan.
Patch any cracks in the pastry with a scrap of the pastry before adding the filling.
Be sure the oven temperature is accurate. If the temperature is too low, the bottom crust will not bake properly.

29. If a single-crust pastry blisters excessively:
Lightly press pastry into pan so that there are no air pockets under crust.
Prick the pastry more with the fork.

30. Trouble Shooting Pastry Crusts:
If too dry:
If pastry shrinks excessively:
If the bottom is soggy:
If a single crust blisters excessively:

31. Storage:
1. Refrigerate baked desserts made with custard, chiffon or cream filing; Use within 1-2 days
a. Examples:
2. Fruit pies can be held at room temperature for 1-2 days; may also be refrigerated.
3. Fruit pies may be frozen 3-4 months; freeze before baking for superior quality.
4. DO NOT freeze cream/custard pies.

32. Summary: