1. P I E S By: Miss Hine

2. Pie Begins with Pastry Pastry: The dough used to make piecrusts Used for dessert pies or meat pies

3. Kinds of Pies 1. Fruit Pies  Usually two crust pies  May have a lattice top or other decorative top  Filling may be canned, frozen, dried, or fresh fruit 2. Cream Pies  Usually one crust pies  Use cornstarch thickened pudding to make cream filling  Often have a meringue topping

4. Kinds of Pies cont’d 3. Custard Pies  One-crust pies filled with custard  Custard is made from milk, eggs, and sugar (but may contain other ingredients too) 4. Chiffon Pies One-crust pie filled with a mix of gelatin and cooked beaten egg whites Light and airy Chilled until the chiffon sets

5. How to Make a Pastry INGREDIENTS:  Flour Gives structure  Fat Inhibits gluten formation Produces tender, flaky pastries  Water Provides moisture Produces steam and gluten Use small amounts  Salt Contributes flavor

6. Measuring Ingredients Be Accurate!!  Too much flour will make pastry tough  Too little fat will make pastry tough  Too much liquid will make pastry tough  Too little liquid will make pastry crumbly and hard to roll  Too much handling will make pastry tough – Be Gentle!

7. Preparing the Pastry Biscuit mixing method  Cut shortening into flour Roll out dough Form dough to pie plate

8. Desirable Pastry Characteristics Tender and Flaky Cuts easily with fork Melts in your mouth Light and evenly browned Filling should neither be too runny or too firm