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Pies, Pies, Pies! Unit 5 Food for Meals and Snacks Miss Godbey.

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Presentation on theme: "Pies, Pies, Pies! Unit 5 Food for Meals and Snacks Miss Godbey."— Presentation transcript:

1 Pies, Pies, Pies! Unit 5 Food for Meals and Snacks Miss Godbey

2 Pies A pie is a flaky crust filled with either a sweet or savory mixture. Sweet Pies - contain fruit, custard, or cream –Examples: Apple, Derby, Chocolate Savory Pies - Meat or a custard and a vegetable mixture (main dish) –Examples: Quiche and Chicken Pot Pie)

3 Savory Pies

4 Crust = flour, fat, salt and water Two Crusts –Trim bottom crust even with the edge of the pan –Fill it with a sweet or savory mixture –Add top crust –Trim it so that 1/2 inch extends over the edge of the pan –Moisten the bottom pie crust under the bottom edge of the pastry –Tuck the top crust under the bottom edge of the pastry and gently push layers together –Add decorative edge of choosing


6 Crust One Crust –Trim bottom and only crust leaving a 1/2 inch overhang –Turn the overhang under to form a double thickness along the pan rim –Flute the edge or make a forked edge


8 Pie Baking Tips! Some recipes call for a baked pie shell. The filling is added later. If you bake the pie shell before filling it, pierce the bottom with a form about every 1 inch to prevent the crust from bubbling up while baking.

9 Pie Baking Tips! Two Crusted Pie - Make several small slits in the top crust to allow steam to escape

10 Pie Baking Tips! One-crust pies can also be made with crumbs of graham crackers or gingersnaps with melted butter or margarine These are usually used with unbaked fillings.



13 M E R I N G U E A foam made of beaten egg whites and sugar, used for desserts.



16 Beating Egg Whites Egg whites can go through five stages when beaten depending upon the end result needed. Do NOT stop the mixer in between any of them; keep going until you reach your final stage because beaten egg whites deflate when they sit. Beaten egg whites or meringue are usually folded into other ingredients.folded Sugar is often added and it is then called a meringue meringue

17 Do not overbeat the egg whites; if they are beaten too stiff, there is no more stretch left for them to rise when baked -- some or will pop during the whipping stage and will collapse. Do not underbeat the egg whites. If not beaten enough, they can't hold the amount of air necessary for a lift. Both result in a flat recipe, such as a cake.




21 Note! The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam.


23 Egg Wash Egg yolk or egg white mixed with a small amount of water or milk. It's brushed over breads, pastry and other baked goods before baking to give them color and gloss.

24 Pie Scramble

25 K I P U P M N


27 C O C T O U N D R A U T S C


29 P A E L P


31 H E A C P

32 R E W Y R A B T R S

33 L M U P

34 A N A N A B M E R C A

35 T R U B E T T O S C C H

36 N E M O L G R E N E U M I

37 L O C T A H O E C

38 R E H C R Y

39 B Y R D E


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