1.  1: Describe various pies and the process to make a pie crust.

2. ◦ A PIE is any dish consisting of a crust with a filling.

3.  Fruit Pies  Cream Pies  Custard Pies  Savory Pies

4.  Whole or sliced fruit is combined with sugar and a starch thickener.  The sugar forms a syrup with the fruit juices.  The thickener congeals the syrup to firm up the filling as it bakes. ◦ Common thickeners – flour, cornstarch, tapioca starch

5.  The filling is similar to pudding, consisting of eggs, milk, cornstarch and flavoring  The filling is precooked, cooled and poured into an already baked and cooled crust.  Examples ◦ Lemon ◦ Banana ◦ Coconut ◦ Butterscotch ◦ Chocolate

6.  Similar texture to cream pies  The uncooked custard filling is baked at the same time as the crust  Examples ◦ Pumpkin ◦ Pecan

7.  Not a dessert pie  Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce

8.  Flour and water form the gluten structure ◦ all purpose flavor is usually used  Fat adds flavor and tenderizes the gluten ◦ Shortening and lard make the flakiest crust ◦ Oil will produce a less flaky crust  Ice-cold water helps keep the fat from melting during the mixing  Salt enhances the flavor of the fat  Some recipes add a little sugar and vinegar to bind with the flour proteins to limit the gluten formation

9.  The fancy edges are called fluting.  Examples:

10.  Some one crust pies bake the pastry at the same time as the filling  Others cook the pie crust separately and then fill  The only change is to leave ½ inch overhang after fitting into bottom of the pan in order to flute.  To keep it from puffing up when baking, ◦ Docking = use a fork to poke small holes, or… ◦ Put another smaller pie pan on top, or… ◦ Line it with aluminum foil and then fill with dried beans

11.  After rolling out and positioning the bottom crust into the pan, trim the edges even with the edge of the pan  Roll out the top crust, but keep it covered until you need it.  Prepare the filling and pour it over the bottom dough  Place the top dough over the filled pie.  Trim the top dough to about ½ inch larger than the pie pan.  Slightly moisten the edge of the bottom dough. Tuck the overhang under the edge of the bottom edge. Press both together  Flute the edge  Cut several slits in the top dough near the center  Optional – glaze the top with milk and a light sprinkle of sugar or with beaten egg mixed with water.  Optional – use cookie cutter to cut shapes from leftover dough and place them on the filling.

13.  Made of crushed crackers or cookies ◦ Graham crackers, gingersnaps, sandwich cookies, vanilla wafers, or macaroons. ◦ You can also add nuts, oats, coconut, or spices ◦ Grind crumbs very fine and stir in melted butter or margarine and press ◦ Crust may be baked or chilled

14.  A crumbly mixture of butter, flour, sugar and spices

15.  A square or circle of pastry dough folded over a sweet or savory filling  Baked or deep-fried

16.  A tart has a single pie crust, but it is always removed from the pan before serving  A full size tart, also called a flan, is made in a special pan with a removable bottom or with a flan ring  A galette (gah-LEHT) is a hand shaped tart

17.  Pie shells are usually baked at 425 or 450 F for about 20 minutes.  Filled pies are baked at a similar temperature for the first 10 minutes, and then at 350 to finish.  Don’t line the oven rack with foil, but putting an empty pan on the shelf below can catch drips.  If you add the filling to the crust and let it sit, it can make the crust soggy.  If the crust is browning too fast on edges, shield them with foil.