2. Sweet vs Savory Pies Sweet Pies Savory Pies
A sweet pie may contain a fruit, custard, or cream filling and are generally served as dessert.
Examples:
Cherry, banana cream, pumpkin
Savory Pies
A savory pie is filled with a meat and vegetable mixture, and is served as a main dish.
Examples:
pot pie & quiche

3. Four types of Sweet Pies
1. Fruit-
2 crust pie (bottom & top crust)
apple, cherry
2. Cream-
1 crust pie (bottom crust)
Similar to pudding
Uses eggs, milk and cornstarch
coconut, lemon, chocolate
3. Custard (soft)-
1 crust pie
made from milk, eggs, and sugar
pumpkin
4. Chiffon-
Light and airy
mixture containing gelatin (by- product of animal protein which absorbs water and expands to create a gel) and beaten egg whites and/or whipped cream

4. Thickening Agents for Pastries
Flour – gives a more cloudy appearance i.e. apple pie
Cornstarch – good color, flavor, texture, appearance i.e. cherry pie
Eggs – alone or in combination with starch agents
Gelatin – alone or in combination with beaten eggs

5. Gelatin & Jello Gelatin –
Gelling agent that dissolves in boiling water and then when cooled forms a jelly
100% pure protein derived animal bones, cartilage, and other tissue.
Odorless, tasteless, colorless
“Jello” (brand name)
10% protein, 90% sugar and color agents
Comes in different flavors

6. Decorative pies crusts Gives the edges of the crust a nice finish
Fluting
A manner of decorating the crust by making uniform folds around the edge of the pie
Lattice top
Made with strips of dough
Forked edge
Dip the tines of a fork in flour and press the pastry crust against the edge of the pan around the entire crust