Pies and Pastries

Pies

• Mean any variety of foods enclosed in pastry and baked

• It can be made without a top crust or more typically, topped with a full or lattice crust.

• Generally made in a slope-sided pan and cut into wedges for service.

• Can be filled with fruits, custards and cooked fillings.

Pastries

• Refer to any group of doughs made primarily with flour, water and fat.

• Refers to a variety of baked products made with a high proportion of fat to flour and very little liquid.

Basic ingredients

• 4 basic ingredients– Flour, fat, salt, water– When combined correctly, pastry is tender and

flaky• Flour give structure

– Can use pastry or all purpose flour– Pastry has lower percentage of protein and uses a

smaller amount of fat

Pastry Flour

• Pastry flour is best for pie doughs• Has enough gluten to produce the desired

structure and flakiness, yet is low in gluten to yield a tender product if handled properly.

• If stronger flours are used, the percentage of shortening should be increased slightly to provide more tenderness

Fat - makes the pastry tender and flaky• Most bakers use lard or vegetable shortening• Inhibits the development of gluten = tender• Separates layers of gluten = flaky• Fat forms a waterproof barrier around flour

– This prevents too much water from coming into contact with proteins of flour which results in too much gluten

• Too little fat = tough• Too much fat = crumbly

Fat

A. Regular Hydrogenated Shortening

most popular fat for pie crust because it has the right plastic consistency to produce a flaky crust

is firm and moldable enough to make an easily workable dough.

B. Emulsified shortening

• Should not be used, as it blends too quickly with the flour and makes it difficult to achieve a flaky pastry

C. Butter

• Contributed excellent flavor to pie pastry cut it is frequently avoided in volume production for two reasons

• it is expensive• it melts easily, making dough difficult

to handle

D. Lard

• An excellent shortening for pies because it is firm and plastic, properties that produce good flakiness

Water- provides the moisture for thedevelopment of gluten and production ofsteamOnly a small amount is neededToo much = toughToo little = crumbly and difficult to rollCold or Colder water is added to maintain dough temperature

Salt

• Has a conditioning effect on the gluten.• Contributes to flavor

Basic Types of Pie Doughs• 1. Flaky pie dough

the fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts- the flour is not completely blended with the fat and the fat is left in pieces.

it is best for pie top crust and lattice coverings and may be used for prebaked shells that will be filled with a cooled filling

• 2. Mealy Pie Dough the fat is blended into the flour more thoroughly, until the mixture looks course corn meal. it is sturdier and resists sogginess better than flaky dough it is used whenever a soggy crust would be a problem

• More complete coating of the flour with fat has several results:

crust is short and tender because less gluten can develop.

less water is needed because the flour won’t absorb as much as in flaky dough.

less likely to absorb moisture from the fillings

• 3.Sweet Tart Dough

is a rich nonflaky dough used for sweet tart shells.

it is sturdier than flaky and mealy dough because it contains eggyolks and the fat is is blended in thoroughly

• 4.Shortbread Tart Dough

is a sweet tart dough with a high percentage of fat.

fragile and not flaky

• BASIC PIE DOUGH 1. Cutting the fat into the flour coarsely for flaky

dough.

• BASIC PIE DOUGH 2. Cutting the fat into the flour finely for mealy

dough.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 1. A typical pie crust or tart shell should be rolled to a thickness of approximately 1⁄8 inch (3 millimeters); it should also be

at least 2 inches (5 centimeters) larger in diameter than the baking pan

Notes: •Roll to 1/8”• Roll 2” larger the pan diameter

.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 2. Carefully roll the dough up onto a rolling pin. Position the pin over the pie pan or tart shell and unroll the dough, easing it into the pan or shell.

Notes: •Use the rolling pin to gather the dough onto the pin.• Wrap the dough around the pin and lift and unravel over the pan to unmold.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 3. Press the dough into the pan and trim the edges as needed. Bake or fill as desired. 4. When making a double crust pie,

rollthe dough out as before, making the circle large enough to hang over the pan’s edge. The dough may be lifted

into place by rolling it onto the rolling pin, as with the bottom crust

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 5. Seal the top crust to the bottom crust

with egg wash or water. Crimp as desired. Slits or designs can be cut from the top crust to allow steam to escape.

Notes: •Seal double crusts with egg wash and water.

•Use your fingers to seal the edges, crimp if desired.

•Create slits in the center for steam to escape.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR LATTICE CRUSTS 1. Roll the dough out as before. Using a ruler as a guide, cut even strips of the desired width, typically 1⁄2 inch (1.2 centimeters). 2. Using an over-under-over pattern, weave the

strips together on top of the filling. Be sure the strips are evenly spaced for an attractive result. Crimp the lattice strips to the bottom crust to seal. Streusel topping is also used for

some pies, particularly fruit pies

Notes:

•Cut ½ “ strips.

•Use an underover pattern to create a lattice top.

•Crimp ends in position.

•Streusel can be used also.

Characteristics of Pastry

• Tender and flaky• Flakiness is determined by layers of gluten

separated by layers of fat puffed up with steam

• Tender: cuts easy with a fork, “melts in your mouth” when eaten

• Flaky: see thin layers of dough separated by empty spaces when cut with a fork

REMEMBER - Handling Dough

• Too much handling = tough dough because of gluten development

• Handle gently and as little as possible

• Avoid the following:– Overmixing dough when adding liquid– Using the rolling pin too vigorously – Stretching pastry to fit pie pan

Preparing Pastry

• Use a pastry blender to cut shortening into flour.

• Add cold water to pastry.• Place the dough on a piece of wax paper.• Lightly flour the dough.• Use a rolling pin to roll out the dough – bigger

than the circumference of the pie plate.

Preparing Pastry (cont.):

• To lift the dough, place a rolling pin close to an edge of the pie plate.

• Slowly roll the pin towards you while lifting the dough.

• Flute the crust.