Pastries and Pie Crusts. CRUSTS Cookie Cracker Nut Pretzel Pastry.
-
Upload
megan-pitts -
Category
Documents
-
view
228 -
download
0
Transcript of Pastries and Pie Crusts. CRUSTS Cookie Cracker Nut Pretzel Pastry.
Pastries and Pie Crusts
CRUSTS
Cookie
Cracker
Nut
Pretzel
Pastry
FILLINGS
Fruit
Cream
Custard
Eggs
Savory (meat/vegetable)
Pie & Pastry ToppingsToppingsEgg Wash (double)
Sugar (double)
Cinnamon (double)
Meringue (single)
Cream (single)
Crumbs (single)
+ + + =
Pie Crust Ingredients and FunctionsINGREDIENT FUNCTION
FLOUR STRUCTURE
FAT TENDERNESS, FLAKYNESS
SALT FLAVOR
WATER TEXTURE, BINDER
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
Characteristics of Quality Crust…
• Flaky• Tender• Golden• Crisp
HINTS!!!!!To create flakiness cut in flour and fat well and
use cold liquidTo prevent toughness handle as little as possible
Storage of Pies