2Objective: DESCRIBE TYPES OF PIES A PIE is any dish consisting of a crust with a filling.
3Types of Pies Compare and Contrast Fruit PiesCream PiesCustard PiesSavory Pies
4Fruit PiesWhole or sliced fruit is combined with sugar and a starch thickener.The sugar forms a syrup with the fruit juices.The thickener congeals the syrup to firm up the filling as it bakes.Common thickeners – flour, cornstarch, tapioca starch
5Cream piesThe filling is similar to pudding, consisting of eggs, milk, cornstarch and flavoringThe filling is precooked, cooled and poured into an already baked and cooled crust.ExamplesLemonBananaCoconutButterscotchChocolate
6Custard pies Similar texture to cream pies The uncooked custard filling is baked at the same time as the crustExamplesPumpkinPecan
7Savory Pies Not a dessert pie Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce
8ObjectiveDescribe and apply principles of making tender and flaky pastry crust
9Four Main Ingredients Flour and water form the gluten structure all purpose flavor is usually usedFat adds flavor and tenderizes the glutenShortening and lard make the flakiest crustOil will produce a less flaky crustIce-cold water helps keep the fat from melting during the mixingSalt enhances the flavor of the fatSome recipes add a little sugar and vinegar to bind with the flour proteins to limit the gluten formation
10Cooking Video – How to make a pie tips/how-to-make-our-best-pie- crust/article.html
11Basic Steps to Prepare Pastry Dough Cut the fat into the flour with a pastry blender or two knives, only until the mixture resembles coarse crumbs or small peas.Add the water one tablespoon at a time, mixing lightly with a fork after each addition.Video to illustrate
12Basic Steps to Prepare Pastry Dough Form a ball of dough that is neither crumbly nor stickyHumidity will affect the amount of water you need to add.Mix as little as possible to keep the fat particles separated by the moistened flour
13Basic Steps to Prepare Pastry Dough Let the dough rest to relax the glutenCover with wax paper and a towel so it doesn’t dry outThis reduces shrinkage during bakingYou don’t have to rest Take a few minutes to clean up or start the filling steps.Gluten forms when flour and water exercise together. They can make very very tough and rubbery pastry if we didn’t take steps to make it shorter and reduce the “exercise” time.
14Steps Continued – Let’s Roll Prepare your surfaceClean, washableEither sprinkle with flour, orPlace dough between two pieces of wax paper or plastic wrapPress the ball of dough to flatten it slightlyIf you made a batch for two crusts, use a knife to cut it into 2 parts. The bottom crust needs to be a little bigger than the top crust.
15Steps Continued – Let’s Roll Gently roll the dough from the center out in all directions, occasionally turning to maintain a circular shape.Aim for a thickness of 1/8 “ and a diameter of 2” larger than top of pie panFlour the rolling pin and surface only as needed to reduce sticking
16Steps continued – In she goes…. Brush off excess flour from the doughTo transfer to nearby pie panGently fold dough in 1/4s and lift to the pan and gently unfoldORWind the dough loosely around the rolling pin, starting with the edge nearest you and rolling away. Hold the rolling pin over the far edge of the pie pan. Unwind and let it settle into the pan
17Steps continued – In she goes…. Carefully center the dough. Fit it gently onto the bottom and sides. Avoid stretching the dough or it will shrink while baking
18Need to patch? A broken or torn piece of dough can be patched Cut off a piece of extra doughMoistened the area to be repaired with cold waterPress the patch on firmlySprinkle with a little flour and roll with the pin to smooth it out.
19Decorating the edgesThe fancy edges are called fluting.Examples:
20Two crust piesAfter rolling out and positioning the bottom crust into the pan, trim the edges even with the edge of the panRoll out the top crust, but keep it covered until you need it.Prepare the filling and pour it over the bottom doughPlace the top dough over the filled pie.Trim the top dough to about ½ inch larger than the pie pan.Slightly moisten the edge of the bottom dough. Tuck the overhang under the edge of the bottom edge. Press both togetherFlute the edgeCut several slits in the top dough near the centerOptional – glaze the top with milk and a light sprinkle of sugar or with beaten egg mixed with water.Optional – use cookie cutter to cut shapes from leftover dough and place them on the filling.
22One – Crust PiesSome one crust pies bake the pastry at the same time as the fillingOthers cook the pie crust separately and then fillThe only change is to leave ½ inch overhang after fitting into bottom of the pan in order to flute.To keep it from puffing up when baking,Docking = use a fork to poke small holes, or…Put another smaller pie pan on top, or…Line it with aluminum foil and then fill with dried beans
23Crumb crusts Made of crushed crackers or cookies Graham crackers, gingersnaps, sandwich cookies, vanilla wafers, or macaroons.You can also add nuts, oats, coconut, or spicesGrind crumbs very fine and stir in melted butter or margarine and pressCrust may be baked or chilled
24StreuselA crumbly mixture of butter, flour, sugar and spices
25TurnoversA square or circle of pastry dough folded over a sweet or savory fillingBaked or deep-fried
26TartsA tart has a single pie crust, but it is always removed from the pan before servingA full size tart, also called a flan, is made in a special pan with a removable bottom or with a flan ringA galette (gah-LEHT) is a hand shaped tart
27Baking Pies and TartsPie shells are usually baked at 425 or 450 F for about 20 minutes.Filled pies are baked at a similar temperature for the first 10 minutes, and then at 350 to finish.Don’t line the oven rack with foil, but putting an empty pan on the shelf below can catch drips.If you add the filling to the crust and let it sit, it can make the crust soggy.If the crust is browning too fast on edges, shield them with foil.