1. Pie Dough Basics Goal 7.02: Principles of pastry production.

2. Pie Dough Basics  sometimes called 3-2-1 dough/refers to the ratio of flour (3), fat (2), and water (1)  good pie- based on gluten development and mixture of flour and fat  proper technique makes great pie  latticework- grid pattern on a pie crust made with strips of pie dough

3. Pie Dough Ingredients  pastry flour- less gluten then bread flour/ allows for perfect liquid absorption/just enough gluten to hold the dough together during rolling  vegetable shortening- melting point 90 F-100F higher than butter/consistent quality/cut or rubbed into flour/size of the fat particles determine the flakiness of the crust  water/milk- 40 F or colder to keep fat firm/added to flour to form gluten/do not overmix=tough dough/too little liquid=dough falls apart/too much liquid=tough dough and too much gluten  salt- tenderizes the gluten/enhances flavor/sift with flour or dissolve in liquid to ensure even distribution

4. Types of Pie Dough  two crust- bottom and top crust (lattice or other dough decorations)  single crust- bottom crust only/ usually cream or custard  flaky- flour is not completely blended with the fat  long flake-the fat is the size of walnuts/very flaky/used for the top crust  short flake- fat pieces the size of peas/ gluten develops after the liquid is added and the dough is mixed/forms flaky layers when the dough is rolled out/often used for two crust pies  Mealy Pie dough- resembles course cornmeal/fat and flour blended more completely/less liquid/highly coated in fat and absorb less liquid/creates a less soggy baked dough/custards and fruit pies

5. Pie Dough Preparation

6. 1. Shaping Pie Dough  should not be overmixed  mixing by hand is best  sift pastry flour with salt  cut or rub fat into flour  use cold liquid  cover and chill dough before using/can chill overnight to relax gluten  do not refrigerate longer than a week  can freeze in 8 or 10 oz portions/defrost overnight

7. 2. Scaling Dough  9 inch top crust=7oz of dough  9 inch bottom crust=8oz of dough  add 1 oz of dough for the top crust and 2 oz of dough for the bottom crust for each additional inch of crust diameter

8. 3. Dusting  sprinkle VERY LIGHTLY with flour  DO NOT use too much flour, it will make the dough tougher.

9. 4. Rolling 1. Roll the dough to a round shape 1/8 inch thickness all over. 2. Roll from the center to the outer edges. 3. Check the dough occasionally to make sure it is not sticking.

10. 5. Panning 1. Roll the dough tightly around the rolling pin to lift it without breaking it. 2. Unroll the dough into the pie pan. 3. Do not stretch the dough, press it into the sides of the pie pan. 4. Avoid air bubbles between the pan and the dough.

11. 6. Fluting Single-Crust Pies  making uniform folds around the edge of the pie  fold under the extra dough extending beyond the edge of the pie pan and bring it above the pan’s rim, even with the edge  press your thumbs together diagonally to make a ridge around the dough

12. 7. Sealing and Fluting Two Crust Pies 1. Place the cold filling in the bottom crust. 2. Place the top crust on top of the filling. 3. Use a small amount of water or egg wash to moisten the edge of the bottom crust and seal the two crusts together. 4. Tuck the edge of the top crust under the bottom crust. 5. Flute the crust and apply an egg wash or a glaze to the top crust.

13. Baking Pie Shells  baking blind- bake pie crust in advance  dough fitted into a pan  pierced with fork tines or a dough docker ( prevents bubbles/blisters)  place an empty pie pan on top of the dough and turn upside down to bake  cover the dough in the pan with parchment paper and fill the shell with dry beans or pastry weights

14. Pie Fillings  fruit, custard, cream pie  topped with meringue, whipped cream, marshmallows  Cooked Fruit- fruit is precooked or purchased premade/cooled and added to unbaked shells/baked between 400 F and 425 F/crust is golden brown  Cream Filling- pastry cream (cornstarch-thickened egg custard)/cooked on the range/placed in a prebaked crust/often topped with meringue  Custards- made with eggs/unbaked crust is filled with uncooked filling and baked/egg protein firms the pie/careful not to overcook/start cooking at 400-425 F for first 10 minutes then reduce to 325-350 F

15. Making Custard  custard- eggs, milk or cream, flavorings, sweetners  stirred custard- made on the range in a double broiler/constantly stirred/used as dessert sauce or part of a more complex dessert  baked custard- handout

16. Making Pudding  pudding-milk, sugar, eggs, flavorings, cornstarch or cream for thickening  see handout

17. Mousse Filling  light, airy dessert or pie filling  made with meringue and whipped cream to enhance lightness  fruit or chocolate often serves as a base  mousse often topped with whipped cream

18. Determining Doneness custard and soft pies- no liquid shakes fruit pies- follow formula guidelines

19.  soft pies- contains eggs that firm up the pie/ex: pecan  chiffon pie- cooked fruit or cream filled stabilized with gelatin/meringue is folded in/placed in a prebaked shell and chilled

20. Types of Starches  used to thicken pie fillings  cornstarch- sets up a gel that allows filling to hold shape when sliced  modified starch-waxy maize/corn product that will not break down when frozen  tapioca or flour starch- thicken but often cause the filling to be cloudy  pregelatinized starch- precooked/can be used if fruit does not need to be cooked before filling the shell

21. Storing Pies  refrigerate- custard/cream pies  fruit pie- room temperature  unbaked pie shells/unbaked fruit pies- frozen for 2 months

22. Pie Equipment  mixer and attachments  pastry blender  rolling pin  pastry wheel  pastry work table-marble/ granite  convection oven  tart pans  pie pans  pastry tools  pie divider  Bohen’s Scale/baker’s balance beam scale