American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Six Unit 12 Pies and Tarts

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Explain the principles of flaky and mealy pie crusts Describe how to use pie crust and short dough to make shells and envelope-filled products Describe the steps for cooking pie filling Describe the functions of starches

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Amylopectin Amylose Blind baked Cutting or “cut” Flaking Gelatinization IQF Linzer tart Mealy Pasting Short dough Zest

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust/Short Dough Basic Ingredients Flour Soft flours (all-purpose, cake, or pastry) have the best performance Very soft flours (cake flour) make mealy crusts Pastry flour has less protein (yielding less gluten), resulting in flaky crusts

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust / Short Dough Basic Ingredients (continued) Shortening The greater the fat, the flakier the crust – “shortened” Consistency of shortening affects the crust Soft = mealy crusts Firm = flaky crusts Butter aids in carmelization and browning Liquids – must be cold 45°-50°F (7°-10°C) Water Milk

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust / Short Dough – Mixing Standard method Good for most applications Mealy method Smaller shortening particles Mixing, rather than cutting Flaky method Larger shortening particles Cutting, rather than mixing

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Standard Pie Crust % RatioIngredients Weights Notes EnglishMetric 100%Pastry flour3 lb1360 g Cut the shortening into the flour using a bowl scraper. 66%Shortening2 lb900 g 2%Salt1 oz30 g Add salt to water. Mix into the above ingredients until the dough holds together and forms a dough ball. 41%Water (cold)1 lb, 4 oz570 g

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Flaky Pie Crust % RatioIngredients Weights Notes EnglishMetric 100%Pastry flour3 lb, 6 oz1530 g Lightly cut the shortening into the flour, to form almond- sized pieces. 75%Shortening2 lb, 8 oz1130 g 3%Salt2 oz60 g Add salt to water and mix into dough. 42%Water (cold)1 lb, 6 oz620 g

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Mealy Pie Crust % RatioIngredients Weights Notes EnglishMetric 50%Pastry flour1 lb, 11 oz770 g Mix shortening with ½ the flour and form a paste. 60%Shortening2 lb900 g 50%Pastry flour1 lb, 11 oz770 g Add salt to water and add to paste along with the flour. Mix until smooth. 2%Salt2 oz60 g 42%Water (cold)1 lb, 6 oz620 g

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust – Methods Prepare a clean, dry rolling surface Dust all working surfaces with flour Use appropriate amount of dough Use 1 ounce of pie dough for each inch of pan diameter

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust – Methods (continued) Roll dough Begin with a ball and roll out from the center Keep the dough circular in shape by rotating If the dough sticks, add more flour Keep flour to a minimum Roll until dough is 1/8 inch thick Keep pan size in mind

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust – Methods (continued) Carefully use the rolling pin to move the pie dough to the pan Use excess dough to smooth out the dough Build ridge around rim of pan

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pie Crust – Chef’s Tips When developing the dough, use only one hand (leaving the other available for adding ingredients and holding the bowl) Fruit fillings work best with flaky pie crusts To promote color, add 1 ounce of milk powder for each pound of water Pie crusts do not contain sugars, but sugars in the filling can absorb moisture and make the crust soggy

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Troubleshooting Pie Crust ProblemSolution Crust is too soft and mealy Avoid excessive mixing. Make sure fat is not too soft. Crust is not flaky and does not bake evenly Cool down the pie filling before adding to the pie shell. Crust shrinks during baking Do not overwork the dough (avoid over rolling). Allow dough to rest for at least 30 minutes before baking. Crust is less flaky and soggy Decrease the amount of sugar in the dough or in the filling.

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Short Dough Short dough is used for tarts Slightly different from pie crust Higher percentage of tenderizers to stabilizers Butter is recommended fat

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Short Dough Recipe Short dough formula % RatioIngredients Weights Notes EnglishMetric 35%Sugar1 lb450 g Cream the sugar and butter. 65%Butter2 lb900 g 2%Salt1 oz30 g Add salt to water. Mix into the above ingredients until the dough holds together and forms a dough ball. 41%Water (cold)1 lb, 4 oz570 g

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Linzer Tart Recipe Linzer Tart % RatioIngredients Weights Notes EnglishMetric Dough 86%Sugar1 lb, 8 oz680 g Cream the sugar and butter. 64%Butter1 lb, 2 oz510 g 1-½%Vanilla½ oz10 g Add eggs and vanilla. 21%Eggs6 oz170 g 100%Cake flour1 lb, 14 oz850 g Sift flour, cinnamon, and baking powder and add sifted ingredients to creamed mixture. When the flour is incorporated, add the almonds. 1-½%Cinnamon½ oz10 g 1-½%Baking powder½ oz10 g 43% Hazelnuts, toasted, ground 12 oz340 g

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Linzer Tart Recipe (continued) Linzer Tart % RatioIngredients Weights Notes EnglishMetric Filling 33%Raspberry jam10 oz280 g Prepare tart in accordance with classic style. Bake at 350°F (180°C) for 30 minutes. Glaze. 17% Fresh or IQF unsweetened raspberries 5 oz140 g

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Tarts – Chef’s Tips Fresh fruit fillings are very popular Tarts can be glazed to seal in moisture and tenderness Simple glaze is equal parts (by volume) of water, sugar, and corn syrup (or honey) Glaze while tarts are still warm

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Starch Cookery Starches are naturally found in flours and cornstarch, which are used as thickening agents Starch granules include: Amylose Amylopectin

21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Starch Cookery (continued) Factors: Starches have to be suspended in the liquid to allow for even absorption (accomplished by stirring) Sugar and acids inhibit gelatinization Fats (including butter fat and egg yolks) inhibit the pasting properties of starches Use modified cornstarch for fruit filling (due to acid content)

22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Blind Baked Pies Place pie dough and trim After half baked, apply egg wash Fill after baking and cooling

23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Double Crusted Pie Roll two dough circles and place one in bottom of pie pan After adding filling, cover with pie crust on top

24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Optional Pie Tops Lattice pie top (used for fruit pies)

25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Single Crust Custard Pies Pecan pie Pumpkin pie

26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Pie crusts are used to line single- and double-crusted pies Pie crusts and short dough have high percentage of fat (for flaky consistency) Three basic ingredients: Flour Shortening (butter is best) Liquid (water or milk)

27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary (continued) Starch cookery is used for most pie fillings and custards Starches allow for gelatinization (thickening) Custards use pastry flour instead of cornstarch, since pastry flour gelatinizes at a lower temperature (prevents egg curdling)

28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Making standard pie crusts Butter vs. shortening in pie crusts Flaky vs. mealy dough in pie crusts Troubleshooting pie crusts Making short dough Review of various pie types

29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Pastry dough equipment Baking ovens Racks Refrigerators Ingredients (as needed)