Pies

Goodston Production

History of Pies• Pies originated in Greece. They

were honey based fillings and were served as a delicacy to the very wealthy.

• Another name for a French custard pie is a quiche.

• Pizza is the Italian word for pie.

History of Pies

• Pie- a Flaky crust with either a sweet or savory mixture.

• A sweet pie may contain fruit, custard, or cream filling.

• A savory pie is filled with meat or custard and a vegetable mixture. It is served as a main dish.

Pies

• Pies can have one or two crusts and are made with salt, flour, water and fat.

• They may also have ingredients such as milk, eggs, or oil.

Pie Construction

• A pie is a combination of a filling and a crust.

• A 1-crust pie has a bottom crust only.

• The crust may be baked. (be sure to prick the crust before baking.)

–Example: chocolate pudding

Pie Construction

• A 2-crust pie has a bottom and top crust with filling in between.

–Example:

apple pie

Pie Construction

• A deep-dish pie is a fruit pie with only a top crust. Fruit filling is placed in a baking dish, covered with a crust and baked.

–Example: pot pie

Crusts• A. Pastry is a mixture

of shortening, salt, water and flour. When mixed properly, the pastry forms flaky layers as it bakes.

• Cut In:

Use a pastry blender to cut shortening into flour.

Crusts

• Handle as little as possible to avoid developing the gluten. This makes pie dough tough.

• If pie dough cracks or tears, repair with the extra dough. Moisten the area to be patched with water and patch with dough.

• Sprinkle with flour and continue to roll with a rolling pin.

Crumb Crust

• B. Crumb crust: crumbs mixed with margarine or butter and sugar.

• The mixture is pressed into a pie pan and baked.

• Crumbs include:– Graham crackers– Gingersnaps– Vanilla wafers– Chocolate cookies

Types of Pies:

• Fruit Pies: Two crust pies made from fresh, frozen or canned fruit

can be thickened, and add sugar to make filling.

Examples: Apple, blueberry, cherry

More pies…..• Cream pies: “pudding-type

filling;” may be cooked or instant (crust is baked before.)

Examples: Chocolate• Custard pies: filling contains

eggs and milk baked with crust.

Examples: Pumpkin

Even more pies…..

• Chiffon pie: are made with gelatin and flavored with fruit. Beaten egg whites make the pie lighter.

Example: Lemon Chiffon Pie

• Savory: Meat filling, used as a main dish.

Example: Chicken Pot Pie

Finishing touches….

• Fluting: prevents filling from seeping out.

• Forked: Flattened with a fork. Dip the fork in flour to keep from sticking.

• Scalloped: Pinch ‘V’ shape with index finger on inside against knuckles on outside.

1 vocab to add!

• “Weeping”- common problem in meringue pies. (moisture forming under the meringue topping)

• Two crust pie – top crust is bigger

• Lattice pie – bottom crust is bigger

• Prick bottom crusts

• Vent top crusts