Pies and Pastry Dough

Objective:

• Identify and prepare pastries

4 Main Pie Ingredients

• Flour = structure

• Salt = flavor

• Fat = tenderness

• Liquid = holds

dough together +

moisture

• Differences in fats:

– Taste and flavor

– Lard or Shortening = more

tender

– Oil = harder to handle i.e.

crumbly

• Differences in flours:

– All-purpose – harder

wheat, more gluten

– Cake flour – softer wheat,

less gluten

Pastry Dough Ingredients

Understanding Pie Dough

• Pie crusts are made from four basic ingredients: flour, fat, salt, and water

• Flour gives structure to the pastry

• Fat makes pie tough because it causes gluten development in flour

• Fat adds flakiness because it separates the layers of gluten

• Oil and margarine are the two most common fats used to make pie crust

• Oil makes pie crust mealy and tender rather than flaky and tender

• Water provides moisture to help gluten form and produces steam for flakiness

Understanding Pie Dough

• Salt adds much more to pie crust than other flavorings

• Shortening is cut into the flour until it resembles particles the size of salt

• Pie dough should be mixed with the hands

• A pie crust recipe should always list a specific amount of water

• Too much flour, water, or fat will make the pie crust tough

• Dough that is stretched to fit the pie pan will shrink from the sides while baking

Making Dough

• When cutting in shortening with flour and salt, it is important to mix it thoroughly together like coarse corn meal so that your crust is tender and flaky

• Water must be icy cold to prevent the fat from melting

• Use a fork to mix the water into the dough

• Handling the dough too much toughens the pastry dough

Rolling Dough

• Always begin rolling from the

center to the outer edge,

lifting it up at the edge

• Poking holes in the dough

with a fork or pricking it, will

prevent the dough from

puffing during baking

• Using a pastry cloth and

stockinet will help prevent it

from sticking to the rolling

pin and counter top

Three Styles of Pie Crusts

• Pie shell

– baked separately and filled

later

– pricked crust

– Filled with creams/pudding

• Single crust pie

– bottom crust and filling

baked together

– Ex: pecan and pumpkin

• Double crust pie

– bottom crust, filling, and top

crust baked together

– Ex: fruit pies

Double Crust Pie Sealing

• Cut excess edge of dough off bottom crust

• Fill pie dish

• Lay top dough over ingredients then cut excess edge of dough off the top crust

• Rub water on the bottom crust before adding top crust

• Crimp them together using various flutingtechniques

• It is all right to re-roll the dough if it is not rolled perfectly the first time

• Custard, chiffon, and cream pies do not need to be refrigerated and should be used within 6-7 days

• Fruit pies are best when eaten within 1-2 days but can be kept up to four days

• Fruit pies can be frozen for 9-10 months. They are better if frozen after baking rather than before baking

• Cream/custard pies freeze very well

• Baked or unbaked pie crusts may be frozen.

Storing & Caring for Pies/Dough

Secrets to Successful Pastries

• If your pastry is crumbly and hard to roll:– Add more water, 1 teaspoon at a time

– Toss the flour mixture and water together a little more or just till evenly moistened

• If your pastry is tough:– Use a pastry blender to cut in the

shortening or lard till well mixed and all of the mixture resembles small peas.

– Use less water to moisten the flour mixture.

– Toss the flour mixture and water together only till all of the flour mixture is moistened.

– Use less flour when rolling out the pastry.

• If your crust shrinks excessively:– Roll the pastry to an even thickness

– Mix in water only till evenly moistened

– Don’t stretch pastry when transferring it

• If the bottom crust is soggy:– Use a dull metal or glass pie plate,

not a shiny metal pan

– Patch any cracks in the pastry with a scrap of the pastry before adding the filling

– Be sure the oven temperature is accurate. If the temperature is too low, the bottom crust will not bake properly

Secrets to Successful Pastries

How do you prepare a lemon pie filling?

Combine sugar, cornstarch and water.

Bring to a boil. Boil 1 minute. Add

half hot mixture to egg yolks. Add

and put back on stove and boil 1

minute more. Remove from heat. Add

lemon juice, peel and butter. Stir.

Pour in baked pie crust.

How do you prepare a cream pie filling?

Combine sugar, salt, cornstarch; mix

thoroughly. Scald milk in separate pan.

Add milk to sugar mixture in top of double

boiler. Stir 10 minutes until thick. Add half

of the hot mixture to egg yolks. Add all to

hot mixture. Cook 5 more minutes. Remove

from stove. Add vanilla and butter. Cool.

How do you prepare a meringue? What

ingredients are used?

Combine cream of tartar, egg whites

and vanilla in small narrow bowl.

Whip until soft peaks form. Gradually

add sugar. Continue to whip until stiff

peaks form.

How do you whip up whipping cream?

Use a small narrow bowl, pour cream

into bowl. Whip with handmixer until

soft peaks form. Add 1 tsp. vanilla

and 2 – 3 tbs. sugar to taste.