Pastry Pastry

Types of PiesTypes of Pies

Pie shell – baked separately, Pie shell – baked separately, filled later, prick crust – lemon, filled later, prick crust – lemon, creamcream

Single crust pie – bottom crust Single crust pie – bottom crust and filling baked together – and filling baked together – pecan, pumpkinpecan, pumpkin

Double crust pie – bottom crust, Double crust pie – bottom crust, filling and top crust baked filling and top crust baked together – fruit piestogether – fruit pies

The four main ingredients in The four main ingredients in pastriespastries

FlourFlour structurestructure

SaltSalt flavorflavor

FatFat tendernesstenderness

LiquidLiquid hold together, hold together, moisturemoisture

Cutting inCutting in

When cutting in shortening with flour When cutting in shortening with flour and salt it is important to mix it and salt it is important to mix it together to resemble small peas. together to resemble small peas.

This will make your crust tender and This will make your crust tender and flaky.flaky.

Water TemperatureWater Temperature

Cold water chills fat so it doesn’t Cold water chills fat so it doesn’t melt.melt.

This also makes your crust flaky.This also makes your crust flaky.

While adding the water do so a table While adding the water do so a table spoon at a time and toss with a fork spoon at a time and toss with a fork so that you have nice dough.so that you have nice dough.

If you handle the dough too much, If you handle the dough too much, for example kneading and stirring it for example kneading and stirring it will make your crust tough.will make your crust tough.

When rolling out the dough use a When rolling out the dough use a pastry cloth so that the dough does pastry cloth so that the dough does not stick to the counter. not stick to the counter.

Be sure to rub flour into the cloth Be sure to rub flour into the cloth first. first.

Always begin rolling from the Always begin rolling from the centercenter to to the the outer outer edge, edge, liftinglifting it up at the edge. it up at the edge. It should be at least 1 – 2 inches larger It should be at least 1 – 2 inches larger than the inverted pie plate. than the inverted pie plate.

Invert the plate onto the pie crust and Invert the plate onto the pie crust and cut a circle1-2 inches larger than the pie cut a circle1-2 inches larger than the pie plate. plate.

Fold the circle in half then fourths.Fold the circle in half then fourths. Gently lift into the pan. Gently lift into the pan.

Stretching the dough will cause the Stretching the dough will cause the dough to dough to shrink.shrink.

Poking holes in the dough with a Poking holes in the dough with a fork or pricking it, will prevent the fork or pricking it, will prevent the dough from dough from puffingpuffing during baking, during baking, but it is only done on a but it is only done on a pie shell.pie shell.

Strips of aluminum foil around the Strips of aluminum foil around the edge of a edge of a double crusted piedouble crusted pie will will prevent prevent excessive browningexcessive browning..

How do you seal the top and bottom How do you seal the top and bottom crust together?crust together?

Rub water on the top of the bottom Rub water on the top of the bottom crust before adding top crustcrust before adding top crust

How do you prepare a pie shell?How do you prepare a pie shell?

Prepare dough. Roll dough 1 – 2 Prepare dough. Roll dough 1 – 2 inches larger than inverted pie inches larger than inverted pie plate. Fold dough in half, then plate. Fold dough in half, then fourths. Put dough in pie plate. fourths. Put dough in pie plate. Unfold, drop, cut off to within ½-inch Unfold, drop, cut off to within ½-inch overhang. Fold under. Crimp edge. overhang. Fold under. Crimp edge. Prick with fork. Bake.Prick with fork. Bake.

How do you prepare a lemon pie filling?How do you prepare a lemon pie filling? Combine sugar, cornstarch and water. Combine sugar, cornstarch and water.

Bring to a boil. Boil 1 minute. Add half Bring to a boil. Boil 1 minute. Add half hot mixture to egg yolks. Add and put hot mixture to egg yolks. Add and put back on stove and boil 1 minute more. back on stove and boil 1 minute more. Remove from heat. Add lemon juice, peel Remove from heat. Add lemon juice, peel and butter. Stir. Pour in baked pie crust. and butter. Stir. Pour in baked pie crust.

How do you prepare a cream pie filling?How do you prepare a cream pie filling? Combine sugar, salt, cornstarch; mix Combine sugar, salt, cornstarch; mix

thoroughly. Scald milk in separate pan. thoroughly. Scald milk in separate pan. Add milk to sugar mixture in top of double Add milk to sugar mixture in top of double boiler. Stir 10 minutes until thick. Add boiler. Stir 10 minutes until thick. Add half of the hot mixture to egg yolks. Add half of the hot mixture to egg yolks. Add all to hot mixture. Cook 5 more minutes. all to hot mixture. Cook 5 more minutes. Remove from stove. Add vanilla and Remove from stove. Add vanilla and butter. Cool.butter. Cool.

How do you prepare a meringue? What How do you prepare a meringue? What ingredients are used?ingredients are used?

Combine cream of tartar, egg whites Combine cream of tartar, egg whites and vanilla in small narrow bowl. and vanilla in small narrow bowl. Whip until soft peaks form. Whip until soft peaks form. Gradually add sugar. Continue to Gradually add sugar. Continue to whip until stiff peaks form.whip until stiff peaks form.

How do you whip up whipping cream?How do you whip up whipping cream? Use a small narrow bowl, pour Use a small narrow bowl, pour

cream into bowl. Whip with hand cream into bowl. Whip with hand mixer until soft peaks form. Add 1 mixer until soft peaks form. Add 1 tsp. vanilla and 2 – 3 tbs. sugar to tsp. vanilla and 2 – 3 tbs. sugar to taste.taste.

How do you prepare a How do you prepare a double crusted piedouble crusted pie?? Double recipe for single crust pie. Roll Double recipe for single crust pie. Roll

dough 1 – 2 inches larger than inverted pie dough 1 – 2 inches larger than inverted pie plate. Fold dough in half, then fourths. plate. Fold dough in half, then fourths. Put dough in pie plate. Unfold, drop. Fill Put dough in pie plate. Unfold, drop. Fill with filling. Prepare top crust. Fold into with filling. Prepare top crust. Fold into fourths. Slit holes for steam. Dot the pie fourths. Slit holes for steam. Dot the pie with butter. Seal the bottom edge with with butter. Seal the bottom edge with water. Add top crust. Squeeze the top water. Add top crust. Squeeze the top and bottom crust together with palm of and bottom crust together with palm of hand. Remove extra crust. Bake.hand. Remove extra crust. Bake.

What ingredients can be used to thicken up fruit What ingredients can be used to thicken up fruit for a for a double crusted piedouble crusted pie??

Tapioca – starch extracted from the roots Tapioca – starch extracted from the roots of the tropical cassara plantof the tropical cassara plant

FlourFlour CornstarchCornstarch

What is the difference between using What is the difference between using butter, margarine, shortening, oil, or lard butter, margarine, shortening, oil, or lard as the fat when preparing a pie crust?as the fat when preparing a pie crust?

Taste and flavor, Lard – more tender, Taste and flavor, Lard – more tender, Oil – harder to handle, crumblyOil – harder to handle, crumbly

What is the difference between all-What is the difference between all-purpose flour and cake flour?purpose flour and cake flour?

All-purpose – harder wheat, more All-purpose – harder wheat, more glutengluten

Cake flour – softer wheat, less Cake flour – softer wheat, less glutengluten