Mary Jane Bacay

What is pastry?A large variety of baked crusts made from

doughs rich in fat

5 examples of pastryCream puffsPuff pastryDanish & French pastriesRich yeast & cake-type sweet rollsPies

2 main types of pastryPlain Pastry

Golden-brown flaky (blistered) surface

Tender Usually used for pies

Puff Pastry Extra rich Extra flaky Used for special pies or fancy tarts

All-purpose flour A firm “fat”

Usually vegetable shortening or lard A small amount of water

2 Tbsp. for each 1 cup of flour Salt

Purpose of flour in a recipe?Gluten of the flour forms the structure of the

pastry Which fats are used to make pastry?

Vegetable shortening or lard Why wouldn’t you use butter or

margarine?They produce a less tender pastryLard produces the most tender pastryOil makes a mealy pastry

Purpose of water in pastryProvides moisture needed to develop gluten

Purpose of salt in pastryContributes to the flavor of pastryHas no influence on flakiness or tenderness

The gluten in the flour forms a structure in which entrapped air and moisture expand during baking, giving a blistered effect that is characteristic of flaky pastry.

Too much flour will produce a tough pastry

Fat...coats the particles of flourSeparates the gluten strands“Shortens” (makes tender) the pastry

Too much shorteningFragile & crumbly pastry

Too little shorteningTough pastry

Too much waterPastry will be tough

Too little waterPastry will be dry, crumbly, and difficult to

roll

Temperature of ingredientsRoom temperature = more tender pastry

Overmixing the ingredients causes gluten to overdevelop & a tough pastry

ConventionalCombine flour & saltCut fat into flour mixture with pastry

blender until shortening is the size of small peas

Sprinkle water, 1 Tbsp. at a time over flour mixture

Mix lightly with a fork and form a loose ball

Hot-water Oil

Handle the pastry as little as possible to avoid toughening it

6 steps in rolling pastry:1. Gather dough into a firm ball2. Flatten dough ball with palm of hand3. Roll pastry from the center toward the edge4. Roll gently until pastry is 1/8 inch thick & 1

inch larger than pie pan5. Fold pastry into “fourths”6. Unfold pastry into pie pan, pressing on the

sides & bottom

Do not stretch the pastry because it will cause shrinking during baking

Flute: Pinching the edge of the pastry with your fingertips to retain filling and create an attractive edge.

Hook the points of the fluted edges under the pan rim to minimize shrinking during baking.

Prick the bottom & sides of the pastry used for a single-shell pie before baking Prevents puffing during baking

Slit the top of a two-crust pie to allow steam to escape during baking

Cover the fluted edge with a 1½-inch strip of foil to prevent overbrowning

If only 1 rack is needed to bake a pie, place it in the center of the oven

If 2 racks are needed to bake pies Arrange racks evenly in the oven Arrange the pans to allow the heat to circulate

Good pastryEvenly brownedBlistered surfaceCrisp & tender

DessertFruit PieCustard PieTart

AccompanimentPastry cut into strips or

fancy shapesTo garnish salads or soups

Main DishQuicheChicken Pot Pie

NutrientsAll pastries contain a

high proportion of fatContribute energy &

calories to the diet Storage

Store unused chiffon, custard, & meat pies in the fridge

Both baked & unbaked pies can be frozen Wrap them in freezer wrap

or put in freezer bags

4 forms of convenience pastries1. Mixes2. Frozen

Whole piesPie fillings

3. CannedPie filling & canned fruitsCustards

4. Ready-to-eat

You can create homemade pastry mix Combine the correct proportions of flour,

salt, & shortening Store in an airtight container Add water when you are ready to bake a

pie