1. Pie, Pastry, Cookie Y2.U8.4

2. Pie Parts Crust Flaky Mealy Sweet Crumb Filling Cream Fruit

3. Biscuit2 parts all-purpose 1 part cake 2 part buttermilk if milk, skip soda 1 parts butter and/or shortening --  Salt 1.5% FW.  Baking powder 3.5% FW.  Baking Soda.75% FW. DOUGH TypeFlourLiquidFatEggSugarOther / Additions Pie 3-2-1 3 parts pastry 1 part water 2 parts 70% Shortening 30% Butter  Salt 1.5% FW. Pâte Brisée10 parts cake 2 parts water 5 parts butter 1 part  Salt 1.5% FW. Pâte Sucrée3 parts cake -2 parts butter 1 part yolk 1 part powdered  Vanilla.35% FW. Puff7 parts bread flour 3 parts cake 6 parts water 1 part butter --  10 parts roll-in (9 butter : 1 flour)  Salt 2% FW. Blitz Puff8 parts bread 5 parts water 8 parts butter med. dice --  Salt 1.5% FW. Croissant12 parts bread 7 parts milk1 part butter-1 part  6 parts roll-in butter  Salt 1.5% FW  Instant yeast 0.7% FW.

4. Pie Pâte Brisée PS text (& Labensky): flaky dough CIA text: formula in above chart Baking Blind: pre-baking a (often docked) crust in a tin or pan before filling.

5. 3-2-1 Crust --Flaky Place flour and salt in a large bowl Slice chilled butter an eighth to 1 sixteenth inch thick Add butter to flour Cut butter into flour pressing between thumb and fingers to about the size of peas 1/8 - 3/16 th ” Add cold water to mixture quickly (to distribute) and efficiently (do not over-mix), open fingers Shape into desired sized discs (handle minimally) and chill thoroughly before using

6. Pastry Doughs Roll-in dough Puff Pastry (pâte feuilletée), Danish, Croissant Roll chilled slightly rich dough into rectangle Spread butter on⅔, or butter sheet Fold into thirds, roll into rectangle Refrigerating as necessary Repeat 4x (250 layers)

7. Pastry Doughs Phyllo Very thin sheets of dough Usually layered with melted butter Baklava

8. Pastry Doughs Pâte à choux Smooth batter of butter, water, salt flour, eggs Éclairs, cream puffs, profiteroles

9. Pastry Doughs Meringue Sweet, light, crisp Shell, base, component, cookie, frosting Hard, soft French, Swiss, Italian, Japonaise

11. Cookies Ten to be high in fat, low in moisture Creaming method For light cookies, cream to light and fluffy (more air) For denser cookies blend to a smooth paste (retain shape, thin, or high fat)

12. Pressed

13. Cut out

14. TypeFlourLiquidFatEggSugarOther / Additions Cookie 1-2-33 parts-2 parts butter -1 part  Salt 1% FW. ----------  Vanilla 1% FW.  Lemon zest3.5%; poppy seed 1% FW.  Almond extract 1.25% FW.  Unsweetened chocolate 20% FW.  Peanut butter 50% FW.  Cinnamon 0.35% FW.  Substitute 33% of flour with nut flour. Butter9 parts-6 parts butter 1 part yolk4 parts  Salt 1% FW.  Vanilla 1.5% FW. Chocolate Chip7 parts-4 parts butter 2 parts7 parts ½ brown ½ white  7 parts Chocolate chip.  Vanilla 0.5% FW.  Salt 1.5% FW.  Baking soda1.25% FW.

15. DOUGH TypeFlourLiquidFatEggSugarOther / Additions Cookie Gingerbread8 parts - 3 parts butter 1 part 3 parts brown  4 parts Molasses  Salt 1% FW.  Baking soda 1.5% FW.  Ginger 0.5% FW.  Cinnamon 0.7% FW.  Nutmeg 0.35% FW.  Clove 0.30% FW. Oatmeal3 parts -5 parts Butter 2 parts5 parts  4 parts Rolled oats.  Salt 1.5% FW.  Baking soda 2.5% FW.  Raisin 66% FW.  Cinnamon 1.5% FW.  Vanilla 2.5% FW. Peanut Butter5 parts-3 parts butter 2 parts5 parts  4 parts Peanut butter.  Salt 0.75% FW.  Baking soda 1.25% FW.  Vanilla 1.5% FW. Shortbread5 parts-3 parts butter-2 parts  Salt 1% FW (optional)  Vanilla 1% FW (optional)

16. & Wafer Stencil LiquidFlourEggFatSugar  Other Stencil Paste 1 part butter 1 part  Add cream to achieve desired consistency.  Almond: Replace butter with almond flour/paste.  Chocolate: add 33% cocoa FW.  Lemon: add 100% zest FW.