Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Chapter 34 Pies and Pastries Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

Pies Pie Doughs Ingredients Flour Fat Pastry flour is the best choice for pie doughs. If stronger flours are used, the percentage of shortening should be increased to provide more tenderness. Fat Regular hydrogenated shortening is the most popular fat for pie crusts. It has the right plastic consistency to produce a flaky crust. It is firm and moldable enough to make an easily worked dough.

Pies Pie Doughs Ingredients Fat It is desirable to blend a quantity of butter into the shortening used for pie crusts to improve flavor pie crusts to improve flavor (if costs permit). Lard is an excellent shortening for pies because it is firm and plastic. Lard is not widely used in food service.

Pies Pie Doughs Ingredients Liquid Water is necessary to develop some gluten in the flour and to give structure and flakiness to the dough. If too much water is used, the crust will become tough because of too much gluten development. If not enough water is used, the crust will fall apart. Whether water or milk is used, it must be added cold (40°F/4°C or colder) to maintain proper dough temperature.

Pies Pie Doughs Ingredients Salt Salt has some tenderizing and conditioning effect on the gluten. Its main contribution is to flavor. Salt must be dissolved in the liquid before being added to the mix to ensure even distribution.

Pies Pie Doughs Temperature Pie dough should be kept cool, about 60°F (15°C), during mixing and makeup for two reasons: Shortening has the best consistency when cool. If it is warm, it blends too quickly with the flour. If it is very cold, it is too firm to be easily workable. Gluten develops more slowly at cool temperatures than at warm temperatures.

Pies Pie Doughs Pie Dough Types Flaky Pie Dough The fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts. The flour absorbs water and develops some gluten. The dough is rolled out and the lumps of fat and moistened flour are flattened and become flakes of dough separated by layers of fat.

Pies Pie Doughs Pie Dough Types Mealy Pie Dough The fat is blended into the flour more thoroughly, until the mixture looks like coarse cornmeal. Because the flour is more completely coated with fat: The crust is very short and tender because less gluten can develop. Less water is needed in the mix because the flour won’t absorb as much as it would in flaky dough. The baked dough is less likely to absorb moisture from the filling and become soggy.

Pies Pie Doughs Pie Dough Types Trimmings: Reworked scraps or trimmings are tougher than freshly made dough. They may be combined with mealy dough and used for bottom crusts only.

Pies Pie Doughs Mixing Pie Doughs Hand mixing is best for small quantities of dough (especially flaky dough). For quantities up to 10 pounds (5 kg) can be mixed almost as quickly by hand as by machine. For machine mixing, use a pastry knife or paddle attachment and blend at low speed.

Pies Pie Doughs Mixing Pie Doughs Rubbed dough method. Rub the fat into the sifted dry ingredients. Carefully mix the combined liquid ingredients into the dry ingredients. Although biscuit dough is softer and contains leavening, it is mixed with a similar procedure.

Pies Pie Doughs Other Pie Crusts Crumb crusts Short Dough Crusts Used only for unbaked pies. Be sure the flavor of the crust is compatible with the filling. Some cream fillings are so delicate they would be overwhelmed by a crust that is too flavorful. Short Dough Crusts Richer than regular pie pastry. Contains butter, sugar, and eggs.

Pies Assembly and Baking Types of Pies Baked Pies Unbaked Pies Raw pie shells are filled and then baked. Fruit pies contain fruit fillings and usually have a top crust. Soft pies are those with custard-type fillings that are usually baked as single crust pies. Unbaked Pies Cream pies are made with pudding or boiled custard-type fillings. Chiffon pies are made with fillings that are lightened by the addition of beaten egg white. Baking a pie or tart shell without a filling is called baking blind.

Procedure for Assembling Baked Pies Assembly and Baking Procedure for Assembling Baked Pies Line the pie pans with the pie dough. Fill with cooled fillings.

Procedure for Assembling Baked Pies Assembly and Baking Procedure for Assembling Baked Pies Fit the top crusts in place. Seal the top crust to the rim and trim the dough from the edges.

Pies Assembly and Baking The Soggy Bottom Soggy bottoms can be avoided in several ways. Use mealy dough for bottom crusts. Use high bottom heat to set the crust quickly, at least at the beginning of baking. Do not add hot fillings to unbaked crusts. Use dark metal pie tins, which absorb heat.

Pies Fillings Starches for Fillings Types: Cornstarch Waxy maize and other modified starches Flour, tapioca, and other starches Instant starch or pregelatinized starch Starches differ in thickening power, so follow the formulas exactly.

Pies Fillings Starches for Fillings Cooking Starches Starches must be mixed with a cold liquid or sugar before being added to a hot liquid in order to avoid lumping. Sugar and strong acids reduce the thickening power of starch. All or part of the sugar and strong acids should be added after the starch has thickened.

Pies Fillings Fruit Fillings Fruits for Pie Fillings: Fresh Fruits Frozen Fruits Canned Fruits Dried fruits

Pies Fillings Fruit Fillings Cooked Juice Method The advantage of the cooked juice method is that only the juice is cooked. The fruit retains better shape and flavor. It is subjected to less heat and handling. This method is used when the fruit requires little or no cooking before filling the pie.

Pies Fillings Fruit Fillings Cooked Fruit Method The cooked fruit method is used when the fruit requires cooking, or when there is not enough liquid for the cooked juice method.

Pies Fillings Fruit Fillings Custard or Soft Fillings The greatest difficulty in cooking soft pies is cooking the crust completely while not overcooking the filling. Start the pie at the bottom of a hot oven (425° to 450°F/220° to 230°C) for first 10 minutes to set the crust. Then reduce the heat to 325° to 350°F (165° to 175°C) to cook the filling slowly.

Pies Fillings Fruit Fillings Custard or Soft Fillings To test for doneness: Shake the pie very gently; if it is no longer liquid, it is done (the center will still be slightly soft but will continue cooking in its own heat after the pie is removed from the oven). Insert a thin knife 1 in. (2.5 cm) from the center. It will come out clean if the pie is done.

Pies Fillings Cream Pie Fillings Cream pie fillings are the same as puddings. Puddings are the same as basic pastry creams with added flavorings. Cream pie fillings are made with cornstarch so slices hold their shape when cut. Puddings may be made with flour, cornstarch, or other starches.

Pies Fillings Chiffon Pies Chiffon fillings are made by: Adding gelatin to a cream filling or to a thickened fruit and juice mixture. Then folding in egg whites and/or whipped cream. Then pouring the mixture into baked pie shells and allowing it to set.