1. CUL801: PASTRY In your Culinary Journal: What is your favourite type of pie and why? Do you think making pie crust would be easy or difficult? Why?

2. LEARNING OUTCOME: Prepare complex dough recipes by applying baking principles.

3. TYPES OF PIE DOUGH: FLAKY 1.Flaky Pie Dough Fat is cut into flour (using a ) until about. is added, the flour will absorb water and develop. When the dough is rolled out the lumps of fat will the flour. Used for many different types of fruit filling Ex: pumpkin pie, apple, etc.

4. TYPES OF PIE DOUGH: MEALY 2.Mealy Pie Dough Fat is blended into flour (or crumbs) until the mixture looks like. The flour will become more coated with fat. (less gluten; less water needed; less likely to become soggy) Used for bottom crusts with pies with moist fillings. Ex:

5. PIE CRUSTS: SINGLE PIE CRUST  Single pie crust  Does have a top crust. It only has the that lines the pie plate and holds the filling.  The bottom Crust is placed in the pie plate and the edges are trimmed. The edges are then crimped to provide the Crust with a finished look. Many times a single Crust is before the filling is added

6. Pie Crust: Double pie crust  Both a and a.  The bottom crust is prepared, rolling out the dough to the shape of the pie dish.  Filling are then placed over the bottom crust.  The top is prepared by rolling it out and is placed the pie filling.  They are placed together, the edges of both the top and bottom are trimmed so they can be evenly together as the edges are crimped tightly.  Slits are then made in the top or holes are punctured in the crust with a fork to enable the to be released as a the pie bakes.

7. PIE DOUGH: WATER Temperature of water should be...  : Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very. Two reason for keeping it cold:  To maintain proper dough  Avoid fat lumps.

8. PIE DOUGH: SALT Why is salt important to use?  It has some and effect on gluten.  Contributes to.

9. PIE DOUGH: FAT What is the best type of fat to use in a pie dough?  The differences in textures of many pastries has to do with the type of fat and how it's introduced.  Fats contribute to the and especially of pastry. Pure fats, such as shortening, produce to pastry than those that contain butter. While butter contributes to the.  Fat is often a trade-off between flavour and texture. Some bakers use both butter and shortening to capture the best qualities of each. But it comes down to preference!

10. PIE DOUGH: Recipes vary the amount of water used, why?  Too, plus over, develops too much gluten which causes a pastry.  Too water in pastry causes the pastry to be crumbly and dry.  You should add the minimum amount of cold water or other liquids, such as milk. Then add more if needed

11. PIE DOUGH: What causes the pastry to be tough?  Caused by and.  Its like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.

12. STEPS FOR MAKING PASTRY DOUGH: 1.Combine ingredients 2.Cut in 3.Stir in using a fork 4.Let dough 5.Roll out dough

13. MAKING A DOUBLE CRUST PIE: Click on picture for website! http://www.recipetips.com/kitchen-tips/t--809/how-to-make-a- double-pie-crust.asp

14. GRAHAM CRACKER CRUST Popular because they have an appealing, are easy to make and to prepare. Usually used for unbaked pies Ingredients:  Graham cracker crumbs  Sugar  Butter (melted)

15. PIE FILLING: COOKED JUICE METHOD Juice is cooked; fruit retains better and. When using this method the filling should be cooled.  Juice needs to be brought to a and then add to boiling juice to become, stir in other ingredients for flavor and then pour gently over fruit. Then the filling needs to cool quickly as possible.

16. TYPE OF STARCHES: CORNSTARCH AND WAXY MAIZE  Cornstarch forms a that holds its shape  Waxy maize are and form a soft rather than a firm gel.  Waxy maize and other modified starches are best for displaying fruit because it becomes clear when set.

17. THICKENING AGENT: Cooking starches:  To avoid lumping starches must be mixed with a before being added to a hot liquid.  Usually you would dissolve a starch, like cornstarch in cold water and then stir into boiling juice or other liquid you are using for a filling for your pie.

18. WORKSHEET Job Planning Sheet for Kitchen  DUE TODAY Use notes to complete questions and pages 765-767 of your textbook.  DUE FRIDAY  TEST FRIDAY  Grains  Doughs  Baking principles  STUDY YOUR NOTES AND WORKSHEETS