1. Pies and Tarts

2. Pie Any dish that has a crust with a filling
Types: fruit, cream, custard, and savory

3. Single Crust Pie The crust and the filling can be baked together
Pumpkin and pecan pie
The crust can be baked empty or blind
Custard and cream pie

4. Double Crust Pie
To make a two-crust pie, divide the dough into two portions, one slightly larger than the other
Roll out the larger portion and fit into the pan
Make a top crust as a solid piece or make a lattice top
Double crust pies are fruit filled such as apple and cherry or savory such as chicken pot pie

5. Tarts A tart is a filled dessert with a single crust
Tarts can be appetizers, entrees, or desserts
Tarts are always removed from the pan before serving

6. Main Ingredients
Flour
Fat
Salt
Water

7. Flour Flour helps form the structure of the pie
To create a light and delicate textured pie, pastry flour can be used
Pastry flour is lower in gluten and higher in starch than all-purpose flour

8. Fat Fat tenderizes and adds flavor
The melting point of the fat affects the texture of the crust
Vegetable-based solid shortening has a high melting point that creates a flaky crust
Types of fats commonly used in pies: butter, shortening, and lard

9. Salt Salt gives flavor to the pie crust
Crusts used for sweet pies may have sugar added to the dry mixture to add sweetness

10. Water
Water helps to form the structure by holding the ingredients together.
Ice-cold water helps keep the fat from melting, which adds to flakiness of crust

11. Cream/Custard Pies The “cream” in cream pies is usually a pudding.
It has eggs, milk, cornstarch, and flavoring
The mixture is cooked until thick, then cooled and poured into a baked, cooled crust
Popular flavors: lemon, banana, coconut, butterscotch, chocolate
Needs to be refrigerated

12. Savory Pies
Savory pies contain cooked meat, poultry, seafood, or vegetables in a thickened sauce
Typically served as a main course
Needs to be refrigerated

13. Fruit Pies
Whole or sliced fruit is combined with sugar and a starch thickener
Ratio of sugar to thickener depends on the type of fruit used
Sugar and fruit juices form into a syrup and the thickener congeals the syrup to firm the filling as it bakes
Common fruit pie thickeners: flour, cornstarch, tapioca
Fruit pies can be stored at room temperature

14. Nutrition of Pies
Pies can vary in healthiness and nutrition depending on the filling
Fruit, vegetables, meat, mixture
Generally the casing (crust) is high in fat
Consume foods such as cakes, pies, and brownies as an occasional treat