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Pastries and Pie Crusts. CRUSTS Cookie Cracker Nut Pretzel Pastry.

Published byMegan Pitts Modified over 9 years ago

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Presentation on theme: "Pastries and Pie Crusts. CRUSTS Cookie Cracker Nut Pretzel Pastry."— Presentation transcript:

1 Pastries and Pie Crusts

2 CRUSTS Cookie Cracker Nut Pretzel Pastry

3 FILLINGS Fruit Cream Custard Eggs Savory (meat/vegetable)

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

5 + ++ = Pie Crust Ingredients and Functions INGREDIENTFUNCTION FLOURSTRUCTURE FATTENDERNESS, FLAKYNESS SALTFLAVOR WATERTEXTURE, BINDER

6 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

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 Refrigerator Savory pies Fruit PiesCounter Top

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