2.  Pastry: the dough used to make pie crusts. Also used to make tarts, turnovers, appetizers, and shells for main dishes. ○ Quiche: main dishes usually with egg and vegetables.

3. Kinds of Pies Fruit: usually have two crusts (top & bottom) ○ May have solid top of a lattice, decorative top ○ May use fruit filling from can, frozen, dried, or fresh fruit. ○ Apple pie is the most popular fruit pie Cream: usually are one-crust pies ○ Use a cornstarch-thickened pudding mixture to make cream filling. ○ Often have a meringue topping

4. Custard: one-crust pies ○ Filled with custard made from milk, eggs, and sugar. ○ Pumpkin pie is a popular custard pie Chiffon: one-crust pies that are very light and airy. ○ Filled with a mixture containing gelatin and beaten egg whites. ○ Must be chilled until the filling sets.

5. Ingredients for Pastry  Four basic ingredients: flour, fat, salt, and water.  Flour: gives structure to pastry. You may use all-purpose flour or pastry flour. ○ Pastry flour contains a lower percentage of protein and requires less fat to produce a tender pastry.

6.  Fat: Makes pastry tender by inhibiting the development of gluten. Contribute to the flakiness by separating the layers of gluten. Most bakers use lard or vegetable shortening. Oil-based pastry will be tender, but it will be mealy rather than flakey.

7.  Water: provides the moisture needed for the development of gluten and the production of steam. Only need a small amount of water ○ For every cup of flour, 2 tablespoons of water is ample.

8.  Salt: Contributes to the flavor of pastry. Eliminating the salt will not affect the pastry one way or another.

9. Measuring the Ingredients  If ingredients are not measured correctly, a poor-quality pastry will result.  The correct amount of flour will produce enough gluten to hold the air and steam. The pastry will be tender and flaky.  Too much flour will make the pastry tough.

10.  The liquid hydrates the flour so the gluten will develop. It also produces the steam needed for flakiness. Optimum amount of liquid will moisten the flour just enough to develop the optimum amount of gluten. Too much liquid will make the pastry tough. Too little liquid will make it crumbly and difficult to roll.

11. Handling the Dough  Too much handling can make pastry tough. Handling causes gluten to develop, which makes the pastry tougher. You should handle pastry as gently as possible, and as little as possible.

12. Preparing Pastry  Biscuit mixing method is the most common for making pies.  Characteristics: High Quality: Tender, flaky, and crisp, and should be lightly and evenly browned. The filling should be neither too runny nor too firm.

13. Microwaving Pie  Pastry crusts and pies can be successfully made in a microwave oven. Use a glass pie plate to allow microwaves to penetrate. However, it will not brown. ○ Add cocoa or instant coffee to the flour ○ Brush pastry with a mixture of molasses and egg yolk before baking