1. Pies

2. 4 Main ingredients of Pastries
What function and nutrients do the following ingredients add?
INGREDIENT
FUNCTION
NUTRIENT
Flour
Structure
Ice Water
Develops gluten and gives steam
Fat
Tenderizer, flavor, flakiness
Salt (OPTIONAL)
flavor

3. Types of Pies Single crust: one pastry base, with a filling.
When “baking blind” you prepare the pie crust without a filling, then add it later. Cream pies are done this way
Double Crust Pie: two pastries; one as the base, one as the top or cover (Lattice or solid top)
Tart: single shell, usually folded top for decoration, filled center. Removed from pan before served.

4. GLUTEN IN PASTRIES AND PIES
Gluten helps to form the structure or base of pastries.
Traps steams to produce a more flakey texture

5. Tough Pastries Too much flour to liquid/fat ratio
Over working with hands
Prevent by:
Don’t over mix- be gentle with ALL doughs
Use Ice water to keep fat from melting
Don’t add too much flour

6. Keeping Pies Why? Proteins start to break down and go bad\
Refrigerate pies that are:
Savory
Cream/Custard
Why? Proteins start to break down and go bad\

7. How to make pastry and pie dough video
*start at 32 seconds, end at 2:40