Pies and Pastries Food & Nutrition II

Bell Ringer April 23rd, 2012 The perfect pie is………….

Pies: Fact or fiction?

Uses for Pastry (the dough used for piecrust) Desserts- pies, turnovers, strudel, cream puffs Main Dishes Appetizers Both use puff pastry or phylodough – the dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern, Greek and other regional cuisines.

There are… 2 types of pies: One crust pies Two crust pies

One-Crust Pies include… Cream Pie- Cornstarch thickened pudding mixture Custard Pie- filled with custard made from milk, eggs and sugar Chiffon Pie- filled with a mixture containing gelatin and beaten egg whites

2-Crust Pies include: Fruit Pies Canned, Frozen, or Fresh Fruits for fillings Usually topped with Dutch topping, lattice topping or crumb topping.

Basic Ingredients Flour- gives structure Fat- tenderizer Solid= tender and flaky Liquid= mealy and crumble

Basic Ingredients Water- provides moisture for the development of gluten Salt- Adds flavor

Preparing Pastry: Several methods - biscuit method is most popular. 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.

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

Preparing Pastry (cont.): 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. Flute the crust.

Pie Preparation:

Measuring and Handling Dough Too much flour, too much liquid and too little fat can make pastry tough Do not over mix the dough when adding the liquid Do not stretch the pastry into the pan because it shrinks as it bakes

3 Characteristics of a quality pastry Tender Flaky Golden Brown

Terms Tarts- Miniature or individual pies Meringue- beaten egg white and sugar used to top cream pies

Terms Lattice- strips of pastry woven across the top of a filled pie Fluting-to crimp or twist the edge of the pie crust

Pastry Info Make slits in the top of fruit pies to allow steam to escape Fruit pies can be stored at room temperature

Pastry Info Cream puffs are a pastry that uses steam to leaven it Pastries are high in fat and calories

Decorating the edge of the pie crust. How to make fluted edge. How to make double crust pie. lattice crust.

Pies: Which one looks good to you?

Activities Pie Questions Alton Brown on Pies Apple of my pie Pie wordsearch Pies fact or fiction answers