1. Pies

2. Uses for Pastry ______ – is the dough used to make piecrusts.
Can use pastries
Main dishes such as ______ and quiche
Small dish and fill with ___________ for a pot pie
Tarts with pudding or ice cream
Fold pastry squares in half over ____ for turnovers
Pastry, meat, chicken, fruit

3. Kinds of Pies 5 basic kinds _______ Cream _________ Chiffon Savory
Fruit, custard

4. Fruit Pies
May have a solid top crust, or a _________, or other decorative top.
May use commercially prepared ________ or make filling from canned, frozen, dried, or _______ fruit.
Lattice, filling, fresh

5. Cream Pies One crust pies.
Use a __________-thickened ________ mixture to make a cream filling.
Cream pies often have a meringue ________.
Cornstarch, pudding, topping

6. Custard Pies
One-crust pies filled with custard made from _______, eggs, and ________.
The custard may or may not contain other ______________.
____________ pie is a popular custard pie.
Milk, sugar, ingredients, pumpkin

7. Chiffon Pies Light and _______.
One-crust pies filled with a mixture containing _________ and cooked beaten egg whites.
Some fillings contain ___________ ________.
_______ all chiffon pies
until the filling sets.
Airy, gelatin, whipped cream, chill

8. Savory Pies Contains cooked: Has a ________ sauce
Meat, _______, _______ or Vegetables
Has a ________ sauce
Usually served as a ______ _______.
Poultry, Seafood, Thickened, Main Course

9. Ingredients for Pastry
Four basic ingredients
_________
Fat
salt
Flour, water

10. Ingredients for Pastry
Flour gives _____________ to pastry
Fat makes pastry ________ by inhibiting the development of gluten contributes to _________ by separating the layer of gluten. Vegetable shortening or oil.
Water provides the ___________ needed for the development of the gluten and production of steam. Only need a small amount, for each cup of flour, 2t. Is ample.
Salt contributes ________to the pastry. If you eliminate the salt it will not affect the pastry in any way.
Structure, tender, flakiness, moisture, flavor

11. Preparing Pastry
The ____________ method is the most popular. Produces a pastry that is ________ and tender.
_________ the bottom and sides of the piecrust with a fork to prevent ____________.
DO NOT prick the bottom or sides if you will fill before baking.
Should prepare in a _________ plate.
Pies are baked at higher temps than cakes. 375 to 425.
Biscuit, flaky, prick, blistering, glass

12. Rolling Out the Dough Use any _____, ________surface
Sprinkle both the _______ and ______ ____with flour
Or place the dough between 2 layers of wax paper
Press the ball dough to _______ it slightly
Roll from the center out
Brush any excess flour off
Transfer to pie pan by:
Folding in half or quarters, set in and unfold OR
Loosely wind around rolling pin, roll of rolling pin working away from you.
Clean, Washable, Surface, Rolling Pin, Flatten,

13. One-Crust Pies
Some are baked at the same time as ______, where as, others are baked ______the filling.
Let the dough _____ in the pan a few minutes
Trim dough ½” beyond the edge of pan
Tuck overhanging dough _____ to form a double-thick edge.
Bake blind (without filling) or as directed
Filling, Before, Rest, Under

14. Two-Crust Pies Divide the dough into two portions
One slightly larger than the other
Roll out larger portion and fit to pan
Trim even with the pan
Roll out smaller portion of dough and cover it to keep it from drying out
Prepare filling and add to pie pan
Place top dough on and trim ½” larger
Moisten bottom and tuck top dough under the bottom
Cut several slits in the top near the center to allow steam to escape.

15. Crumb Crusts Made of crushed crackers or cookies
Graham cracker crusts are traditional for _____.
Crumbs should be _____.
Stir in melted _____ or margarine and press the mixture into the pan.
Cheesecakes, Fine, Butter

16. Turnovers
Square or circle pastry folded over a sweet or savory filling.
Can be served as an __________ or snack.
Maybe _____ or _____ _____
Roll out dough and cut into either a circle or square.
Add filling
Fold dough over and press edges together with a ________
Cut one or two slits on the top
Appetizer, Baked or Deep Fried, Fork

17. Baking Times and Temperatures will vary
Pie shells are usually baked at 425 or 450 for 20 minutes.
Filled pies are 425 or 450 for 10 minutes then lowered to 350 to cook the filling.
Color is the best indication of doneness
Should be golden brown

18. Convenience You can purchase Pie Crust Mixes Crumb Crusts
Pastry Crusts
Canned Fruit
Pudding Mixes

19. Crust Crust- One (9in. Pan) Two (9in. Pans) ___ c. all purpose flour
½ t. salt
______ c. plus 1T. Shortening
2 to 3t. Cold water
Two (9in. Pans)
____c. Flour
1t. Salt
_____c. Plus ____T. Shortening
4 to 6T. Cold water
1, 1/3, 2, 2/3,2

20. Crust
In med. bowl, mix flour an salt. Cut in shortening, using pastry ___________, until particles are the size of small _______. Sprinkle with cold water, 1t. At a time. Tossing with fork until all flour is moistened an pastry almost leaves side of bowl.
Gather pastry into a ________. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry on lightly floured surface, using floured rolling pin, into circle ____ inches larger than the upside down 9 inch glass pan. Fold pastry into fourths an place in the pie plate; or roll pastry loosely around the rolling pin an transfer to pie plate. Press _________ against bottom and side being careful not to stretch.
Blender, peas, leaves, ball, 2, firmly

21. Pumpkin Pie Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

22. Pumpkin Pie
Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.