2. More about Baking…

3. Picking the right pan… For tender, flaky crusts, choose heat-resistant glass pie plates or aluminum pie pans with a dull finish. Shiny pie pans are not recommended because they reflect heat, causing a soggy bottom crust. Pastry crusts have enough fat in them that pie plates and pans usually don’t need to be greased.

4. Developing the Gluten Strong gluten structure makes a product sturdy, tougher, coarse More mixing is required Examples: kneading bread dough

5. Weak gluten structure provides a light, tender product = less mixing Examples: cake, muffins, pie, cupcakes

6. Pastries Ingredients Flour: –Too much:crumbly crust –Too little: tough crust Fat: makes crust flaky Water: added a little at a time Salt: adds flavor

7. Pastry Dough Quality crust –Tender & flaky –Melts in your mouth –Evenly brown Avoid tough crust - Don’t stretch or beat dough

8. Steps in Making A Pie Crust 1) Sift flour in bowl 2) Cut in fat with pastry blender 3) Add cold water - 1 Tbsp at a time 4) Form into a ball w/ fork & hands 5) Roll out w/ rolling pin ! Do not knead dough !

9. ..pie crust 6) Measure dough to fit pan 7) Fold, lay dough in pie pan 8) Trim edges, fold them under, flute 9) Prick bottom w/ fork

10. One-Crust Pie (9-inch) 1 ¼ cup all-purpose flour 1/3 cup shortening 4 to 5 tablespoons cold water