1. Delicious Pies Creative Foods

2. Pastry The dough used to make piecrusts. The dough used to make piecrusts. Pastry making is not difficult. Pastry making is not difficult. Requires practice and patience. Requires practice and patience.

3. Ingredients of Pastry: Flour - structure Flour - structure Fat – tender, inhibits development of gluten Fat – tender, inhibits development of gluten Water - moisture Water - moisture Salt - flavor Salt - flavor

4. Preparing Pastry: Several methods - biscuit method is most popular. Several methods - biscuit method is most popular. Produces pastry that is both tender and flaky. Produces pastry that is both tender and flaky. One-crust pie: prick the bottom and sides of the piecrust with a fork to prevent blistering during baking. One-crust pie: prick the bottom and sides of the piecrust with a fork to prevent blistering during baking.

5. Preparing Pastry (cont.): Use a pastry blender to cut shortening into flour. Use a pastry blender to cut shortening into flour. Add cold water to pastry. Add cold water to pastry. Place the dough on a piece of wax paper. Place the dough on a piece of wax paper. Lightly flour the dough. Lightly flour the dough. Use a rolling pin to roll out the dough – bigger than the circumference of the pie plate. Use a rolling pin to roll out the dough – bigger than the circumference of the pie plate.

6. Preparing Pastry (cont.): To lift the dough, place a rolling pin close to an edge of the pie plate. To lift the dough, place a rolling pin close to an edge of the pie plate. Slowly roll the pin towards you while lifting the dough. Slowly roll the pin towards you while lifting the dough. Flute the crust. Flute the crust.

7. Kinds of Pies: Fruit Fruit Cream Cream Custard Custard Chiffon Chiffon

8. Fruit Pie 2 crusts or lattice 2 crusts or lattice Fruit filling Fruit filling Fresh, canned, frozen, or dried fruit Fresh, canned, frozen, or dried fruit

9. Cream Pie 1 crust filling 1 crust filling Cornstarch thickened pudding mixture Cornstarch thickened pudding mixture Meringue topping Meringue topping

10. Custard Pie 1 crust custard 1 crust custard Milk Milk Eggs Eggs Sugar Sugar

11. Chiffon Pie 1 crust light airy mixture 1 crust light airy mixture Gelatin and beaten egg whites Gelatin and beaten egg whites Chill chiffon pie until filling sets. Chill chiffon pie until filling sets.

12. Characteristics of a high quality pie: Tender Tender Flaky Flaky Crisp crust Crisp crust Evenly browned Evenly browned Filling pleasing Filling pleasing Flavor Flavor Texture Texture

13. Review What ingredients are used to make pastry? What ingredients are used to make pastry? What method will we use to make pastry? What method will we use to make pastry? What do you use to cut the shortening into the flour? What do you use to cut the shortening into the flour? What are the four types of pies we discussed? What are the four types of pies we discussed? What is a lattice? What is a lattice? What are some of characteristics used to describe a high - quality pastry? What are some of characteristics used to describe a high - quality pastry? What are your favorite types of pies? What are your favorite types of pies?

14. Pies: Which one looks good to you?

15. Taste of Home Pies:

16. Pie Preparation: