Pies Goodston Production

History of Pies Pies originated in Greece. They were honey based fillings and were served as a delicacy to the very wealthy. Another name for a French custard pie is a quiche. Pizza is the Italian word for pie.

History of Pies Pie- a Flaky crust with either a sweet or savory mixture. A sweet pie may contain fruit, custard, or cream filling. A savory pie is filled with meat or custard and a vegetable mixture. It is served as a main dish.

Pies Pies can have one or two crusts and are made with salt, flour, water and fat. They may also have ingredients such as milk, eggs, or oil.

Pie Construction A pie is a combination of a filling and a crust. A 1-crust pie has a bottom crust only. The crust may be baked. (be sure to prick the crust before baking.) –Example: chocolate pudding

Pie Construction A 2-crust pie has a bottom and top crust with filling in between. –Example: apple pie

Pie Construction A deep-dish pie is a fruit pie with only a top crust. Fruit filling is placed in a baking dish, covered with a crust and baked. –Example: pot pie

Crusts A. Pastry is a mixture of shortening, salt, water and flour. When mixed properly, the pastry forms flaky layers as it bakes. Cut In: Use a pastry blender to cut shortening into flour.

Crusts Handle as little as possible to avoid developing the gluten. This makes pie dough tough. If pie dough cracks or tears, repair with the extra dough. Moisten the area to be patched with water and patch with dough. Sprinkle with flour and continue to roll with a rolling pin.

Crumb Crust B. Crumb crust: crumbs mixed with margarine or butter and sugar. The mixture is pressed into a pie pan and baked. Crumbs include: –Graham crackers –Gingersnaps –Vanilla wafers –Chocolate cookies

Types of Pies: Fruit Pies: Two crust pies made from fresh, frozen or canned fruit can be thickened, and add sugar to make filling. Examples: Apple, blueberry, cherry

More pies….. Cream pies: “pudding-type filling;” may be cooked or instant (crust is baked before.) Examples: Chocolate Custard pies: filling contains eggs and milk baked with crust. Examples: Pumpkin

Even more pies….. Chiffon pie: are made with gelatin and flavored with fruit. Beaten egg whites make the pie lighter. Example: Lemon Chiffon Pie Savory: Meat filling, used as a main dish. Example: Chicken Pot Pie

Finishing touches…. Fluting: prevents filling from seeping out. Forked: Flattened with a fork. Dip the fork in flour to keep from sticking. Scalloped: Pinch ‘V’ shape with index finger on inside against knuckles on outside.

1 vocab to add! “Weeping”- common problem in meringue pies. (moisture forming under the meringue topping) Two crust pie – top crust is bigger Lattice pie – bottom crust is bigger

Prick bottom crusts Vent top crusts