Pies and Pastry Dough

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Pies and Pastry Dough

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Pies and Pastry Dough. Objective:. Identify and prepare pastries. 4 Main Pie Ingredients. Flour = structure Salt = flavor Fat = tenderness Liquid = holds dough together + moisture. Pastry Dough Ingredients. Differences in fats: Taste and flavor Lard or Shortening = more tender - PowerPoint PPT Presentation

Transcript of Pies and Pastry Dough

Page 1: Pies and Pastry Dough

Pies and Pastry Dough

Page 2: Pies and Pastry Dough

Objective:• Identify and prepare pastries

Page 3: Pies and Pastry Dough

4 Main Pie Ingredients

• Flour = structure• Salt = flavor• Fat = tenderness• Liquid = holds

dough together + moisture

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• 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

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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

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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

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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

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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

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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

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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 fluting techniques

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• 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

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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.

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• 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