1. Pies and Pastries
Food & Nutrition II

2. Bell Ringer April 23rd, 2012
The perfect pie is………….

3. Pies: Fact or fiction?

4. Uses for Pastry (the dough used for piecrust)
Desserts- pies, turnovers, strudel, cream puffs
Main Dishes
Appetizers
Both use puff pastry or phylodough – the dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern, Greek and other regional cuisines.

5. There are…
2 types of pies:
One crust pies
Two crust pies

6. One-Crust Pies include…
Cream Pie- Cornstarch thickened pudding mixture
Custard Pie- filled with custard made from milk, eggs and sugar
Chiffon Pie- filled with a mixture containing gelatin and beaten egg whites

7. 2-Crust Pies include: Fruit Pies
Canned, Frozen, or Fresh Fruits for fillings
Usually topped with Dutch topping, lattice topping or crumb topping.

8. Basic Ingredients Flour- gives structure Fat- tenderizer
Solid= tender and flaky
Liquid= mealy and crumble

9. Basic Ingredients
Water- provides moisture for the development of gluten
Salt- Adds flavor

10. Preparing Pastry: Several methods - biscuit method is most popular.
Produces pastry that is both tender and flaky.
One-crust pie: prick the bottom and sides of the piecrust with a fork to prevent blistering during baking.

11. Preparing Pastry (cont.):
Use a pastry blender to cut shortening into flour.
Add cold water to pastry.
Place the dough on a piece of wax paper.
Lightly flour the dough.
Use a rolling pin to roll out the dough – bigger than the circumference of the pie plate.

12. Preparing Pastry (cont.):
To lift the dough, place a rolling pin close to an edge of the pie plate.
Slowly roll the pin towards you while lifting the dough.
Flute the crust.

13. Pie Preparation:

14. Measuring and Handling Dough
Too much flour, too much liquid and too little fat can make pastry tough
Do not over mix the dough when adding the liquid
Do not stretch the pastry into the pan because it shrinks as it bakes

15. 3 Characteristics of a quality pastry
Tender
Flaky
Golden Brown

16. Terms Tarts- Miniature or individual pies
Meringue- beaten egg white and sugar used to top cream pies

17. Terms Lattice- strips of pastry woven across the top of a filled pie
Fluting-to crimp or twist the edge of the pie crust

18. Pastry Info
Make slits in the top of fruit pies to allow steam to escape
Fruit pies can be stored at room temperature

19. Pastry Info Cream puffs are a pastry that uses steam to leaven it
Pastries are high in
fat and calories

21. Decorating the edge of the pie crust.
How to make fluted edge.
How to make double crust pie.
lattice crust.

22. Pies: Which one looks good to you?

23. Activities Pie Questions Alton Brown on Pies Apple of my pie
Pie wordsearch
Pies fact or fiction answers