Course Competency #7: I can prepare a variety of desserts FACSE National Standard 8.5.10: Prepare breads, baked goods and desserts using safe handling.
Pies and Pastry. Pastry 1. Explain the differences between a single crusted pie, double crusted pie and a pie shell. Pie shell – baked separately, filled.
Pastry. Types of Pies Pie shell – baked separately, filled later, prick crust – lemon, cream Single crust pie – bottom crust and filling baked together.
Pie Concepts. Objectives Identify and prepare pastries.
