Chapter 13

Pies and Tarts

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13

Introduction:History and Definition of Pie

• Originated in Britain

• May be Sweet or Savory

• Two types of pie:

– Baked Pies

– Unbaked Pies

• Blind baked shell

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13

Working with Pie Dough• Portion Control

– Reduce trimmings

– After portioned, individually wrapped and labeled

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13

Working with Pie Dough• Rolling out Pie Dough

– Crust with even thickness and diameter produces consistent product

– Proper temperature

– Rotate as rolling

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13

Working with Pie Dough• Rolling out Pie Dough

– Lining Pie Pans (By Hand)

• Cool down the dough

• Secure the bottom, then sides

• Formation of border

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13

Working with Pie Dough• Rolling out Pie Dough

– Lining Pie Pans (by hand)

• Double-Crusted Pies

– Bottom dough extend ½” from the edge of the pan

– Top crust should be rolled out, with vents

– Filling

– Place top crust, seal and create border

• Lattice Top

– For filling with more liquid

– Escapes steam easily

CHAPTER

13• Baking Pie Dough and Pie

– Blind baking

– Baking of the whole pie

– Depending of the filling of the pie

– Egg and Cream Washes

• Promote browning, and improve color and shine

• Apply only a light coat

– Pie Dough Temperature

• Ideally, hot oven and cool pie dough

Working with Pie Dough

CHAPTER

13• Baking Pie Dough and Pie

– Blind-Baking Pie Dough

• Baking of pie shell without filling

• Pie weights and parchment paper

– Pie weights keep the dough flat

• Blind Baking using a Second Tin

– Sandwich the dough between two tins, bake upside-down

– Less shrinkage, even browning

Working with Pie Dough

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13

Working with Pie Dough• Baking Pie Dough and Pie

– Storing Pie Shells

• Unbaked shells – in refrigerator for up to two days, or in freezer for several months

• Baked shells – up to a month in freezer after well wrapped

– Production of Pie

• Use of mixer, sheeter and pie press

• Eliminate wastes

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13

Working with Pie Dough• Baking Pie Dough and Pie

– Production of Pie

• Pie Dough Properties and Causes

• Refer to the table

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13

Pie Fillings• Fruit Filling

• Custard Filing

• Cream Filing

• Chiffon Filing

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13

Pie Fillings• Fruit Pie: Ingredient Selection

– Fresh

– Frozen

– Canned

– Dried

CHAPTER

13• Fruit Pie: Ingredient Selection

– Fresh Fruit

• Seasonal fruits are the most flavorful

• Highlight local flavors

• Expensive, may not be consistent

• Sometimes more labor for preparation

– Canned Fruit

• Consistent quality

• Year-around availability

• “Light pack” or “Heavy pack”

Pie Fillings

CHAPTER

13• Fruit Pie: Ingredient Selection

– Frozen Fruit

• Large selection

• Convenient and versatile

• Must be handled properly to ensure quality

• Many have additional sugar

• IQF (Individually Quick Frozen)

– Dried Fruits

• Inclusion for other pie

• Adds sweetness, flavor and different texture

Pie Fillings

CHAPTER

13• Fruit Pie: Ingredient Selection

– Starch Selection

• Cornstarch

• Arrowroot

• Tapioca

• Waxy maize

• Wheat flour

Pie Fillings

CHAPTER

13

Pie Fillings• Fruit Pie: Methods of Production

– Uncooked Fruit

– Cooked Fruit

– Cooked Fruit Juice

CHAPTER

13• Fruit Pie: Methods of Production

– Uncooked Fruit Method

• Most common for home bakers – fresh apple pie

• Filling is made by combining fruit with sugar, starch, flavoring and butter

• Starch thickens during baking in the oven

• Filling cannot be prepared in advance

Pie Fillings

CHAPTER

13• Fruit Pie: Methods of Production

– Uncooked Fruit Process

• Prepare pie shell, reserve in refrigerator

• Combine starch, sugar and spice

• Combine the mixture with the fruit

• Deposit into pie shells and finish make-up process

• Bake as soon as possible

Pie Fillings

CHAPTER

13• Fruit Pie: Methods of Production

– Cooked Fruit Method

• Common fruits: apple and pears

• Thickening of starch happens during cooking process

• The filling should be completely cooled before depositing into the pie shell

Pie Fillings

CHAPTER

13• Fruit Pie: Methods of Production

– Cooked Fruit Process

• Prepare pie shells and reserve in refrigerator

• Combine the starch, sugar and spice

• Melt butter in a pot and sauté fruits

• Combine the starch mixture into the fruit as stirring

• Cook until the starch is thickened

• Transfer into a shallow pan, cover and allow to cool

• Deposit into pie shells and finish make-up process

Pie Fillings

CHAPTER

13• Fruit Pie: Methods of Production

– Cooked Juice Method

• For more delicate fruits (berries, canned fruits)

• Liquid (fruit juice) is thickened and then fruits are added to combine

• Cool completely before bake

• Lattice top to escape large amount of moisture

Pie Fillings

CHAPTER

13• Fruit Pie: Methods of Production

– Cooked Juice Process

• Prepare pie shells, and reserve in refrigerator

• Bring the fruit juice to a boil

• Combine starch with small quantity of liquid in formula, and add to the boiling juice

• Add any sugar or flavoring

• Cook until the starch is completely thickened

• Pour over the fruit and gently combine

• Cool completely in refrigerator

• Deposit into pie shells and finish make-up process

Pie Fillings

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13

Pie Fillings• Overview of Fruit Fillings

– Uncooked method – Galette: rustic style, free form fruit pies

– Cooked fruit method – thickening more controlled

– Cooked fruit juice method

• Finished product requires refrigeration

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13

Custard Pies• Egg is the main setting agent

– Example: buttermilk, pumpkin, pecan and quince

• Custard Pie Method

– All of the ingredients are mixed together, deposited (or reserved in refrigerator) into pie shells and baked

CHAPTER

13• Custard Pie Method

– Pie Dough Selection: Custard Pie

– Mealy pie dough to prevent from sogginess

– Filling can be deposited into unbaked shells or blind baked shells

• Baking Guidelines: Custard Pie

– Start with high, finish with low temperature

– Deck oven or rack oven

– Perforated or non-perforated sheet pan

Custard Pies

CHAPTER

13• Custard Pie Method

– Custard Pie Process

• Prepare pie shells and reserve in refrigerator

• Combine all ingredients and mix well

• Deposit into pie shells

• Bake as soon as possible

Custard Pies

CHAPTER

13• Always unbaked

• Blind-baked crust with custard fillings

• Crust Selection– May be mealy, flaky or composite

– Brushing the crust with white or dark chocolate, or cocoa butter prevents sogginess

• Filling for Cream Pie– Variation of pastry cream

– Additional flavorings: chocolate, coconut, peanut butter, etc

Custard Pies

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13

Cream Pies• Fillings for Cream Pie

– Depositing the Filling

• Shells should be baked and at room temperature

• When the filling is a 90-95°F, deposit into shells

• Smooth out the top and keep under refrigeration

• Top with whipped cream and garnish

CHAPTER

13• Filling for Cream Pie

– Cream Pie Process

• Prepare pie shells and blind bake

• Scale all ingredients for the filling.

• Cook the custard and transfer to the bowl of a mixer fitted with the whip attachment.

• Whip on lo speed and add any flavoring ingredients.

• Deposit into the pie shells and smooth the surface.

• Refrigerate until cool, ice with crème Chantilly.

Cream Pies

CHAPTER

13• General Considerations for Cream Pie

– Careful preparation of the shell and the filling

– Sanitation and shelf life

• Shelf life up to 2 days in refrigerator

• Custard filling are susceptible to spoilage and microbial contamination

Cream Pies

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13

Chiffon Pie• A classic American dessert

• Composed of a blind-baked pie crust, the chiffon filling (base, egg foam, whipped cream and setting agent), whipped cream and a garnish.

• Chiffon Filling: The Base

– Provides flavor and texture

– May consist of a ganache, fruit puree or flavored crème Anglaise

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13

Chiffon Pie• Chiffon Filling: Egg Foam

– Common meringue comprised of egg whites and sugar, whipped to a medium peak

– Pasteurized egg white

• Chiffon Filling: Whipped cream– Optional ingredient

– Added to the mixture at the last stage

• Chiffon Filling: Setting Agents– Stabilize the delicate matrix of the filling

– Commonly, gelatin is added to the base mixture

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13

Chiffon Pie• The Chiffon Method

– Process

• Precautions for Chiffon

– Use of pasteurized egg whites

– Observe temperature guidelines and incorporation of ingredients during the preparation of the filling.

CHAPTER

13

Conclusion: Pie• Understand of key elements: Making and

handling of dough and filling, assembly and finishing

• Requires a thorough knowledge and technique of both

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13

Tarts• Tarts

– Usually no more than 1” thick

– Composition similar to pies

• Baked Tarts

– Usually contain almond cream-based filling

– Other filling: rice, ricotta, jam

• Unbaked Tarts

– Composed of blind baked shells with fillings

CHAPTER

13

Working with Tart Dough• As in pie dough, tart dough must be reserved under

refrigeration for at least four fours before using

• Rolling out Tart Dough– Can be done by hand or a by a dough sheeter

– Work quickly and efficiently

• Lining Tart Pans– The dough should be relaxed and chilled

– The dough should not be stretched and is in contact with all parts of the mold

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13

Baking Tart Dough• Similar to baking pie dough

• Baking temperature between 315°F to 350°F

• Store baked tart shells in an airtight container for up to one week, or store them in freezer

• Storage of Unbaked Tart Dough– Can be stored in bulk, or sheeted and portioned in

the refrigerator for up to few days

– Can be stored in the freezer for up to several month if well-wrapped.

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13

Baking Tart Dough• Troubleshooting Tart Dough

– Can be caused by insufficient mixing, improper ingredient selection, baking conditions and mishandling of the dough

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13

Baked Tarts• Basic Assembly of Baked Tarts

– Filling should be at room temperature

– Deposit proper amount of filling

– Fruit or other topping may be placed

• Fruit Selection: Baked Tarts

– Canned and fresh fruits

– Canned: pears, apricots

– Fresh: figs, pit fruits

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13

Baked Tarts• Baking Guidelines for Baked Tarts

– 350°F in convection oven for an 8” tart

– Lower temperature for larger tarts or thicker tarts

• Finishing Guidelines for Baked Tarts

– Brush with apricot glaze

– Fresh fruit, chocolate, powdered pearl sugar, or nuts

CHAPTER

13

Baked Tarts• General Process for Baked Tarts

– Prepare the tart shells

– Pipe the filling into the tart shell to the proper height.

– If applicable, prepare the fruit as needed and arrange on top of the cream.

– If applicable, top the tart with the vented top crust and seal it securely.

– Bake until done, remove from pan and finish as desired.

CHAPTER

13

Unbaked Tarts• Baking Guidelines for Unbaked Tarts

– The tart shell must be properly blind baked to a golden brown color

– Apply a very light coating of chocolate or cocoa butter to prevent sogginess

• Assembly and Composition Guidelines for Unbaked Tarts

– The filling is deposited up to just below the rim

– The ridge should remain visible and clean

CHAPTER

13

Unbaked Tarts• Finishing Guidelines for Unbaked Tarts

– Fresh fruit tart: Brush with apricot glaze

– Ganache or crémeux tart: should be glazed to protect drying out and oxidization

– Spraying chocolate, décor

CHAPTER

13

Conclusion: Tarts• Typically richer and sweeter than pie dough

• More delicate process than pie making

• Great medium to reflect local and seasonal flavors

• Use of mousse or other advanced creams to elevate product quality