Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Ingredients Flour Pastry flour is the best choice. It has enough gluten for structure and flakiness, yet is low enough in gluten to yield a tender product. Fat Regular hydrogenated shortening is most popular. It has good plasticity, and is firm and moldable. Butter: provides excellent flavor but is expensive and melts easily. Lard: excellent fat for pies. It is firm and plastic. Liquid Water is used to develop gluten to provide structure and flakiness. Milk makes a richer dough but it is less crisp and browns quickly. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Temperature Pie dough should be maintained at 60°F (15°C): Shortening has the best consistency when cool. Gluten develops more slowly at cooler temperatures. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Pie Dough Types The difference between the two types of pie dough is in how the fat is blended with the flour. Flaky Pie Dough: The fat is cut or rubbed into the flour until the particles of shortening are about the size of peas. Used for top crusts and prebaked shells. Mealy Pie Dough: The fat is blended into the flour more thoroughly, until the mixture looks like cornmeal. Used for bottom crusts for baked fruit pies, soft pies, and custard pies. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Mixing Hand mixing is best for small quantities of dough. If using a machine for mixing, use a pastry knife or paddle attachment at low speed. Blend fat into flour to the desired degree for flaky or mealy dough. Dissolve salt and sugar (if used) in water and to flour. Mix just until the water is absorbed and a dough is formed. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Crumb Crusts Crumb crusts are used primarily for unbaked pies. Graham cracker, chocolate wafer, gingersnap, zwieback, vanilla wafers are common cookies used for a crumb crust. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Pie Types Baked pies: Raw pie shells are filled then baked. Fruit pies Soft pies Unbaked pies: Prebaked pie shells are filled with a prepared filling, chilled, and served when the filling is firm enough to slice. Cream pies Chiffon pies Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Procedure for Rolling Pie Dough and Lining Pans
Select the best doughs for each purpose. Scale the dough. Dust the bench and rolling pin lightly with flour. Roll out the dough to a uniform ⅛ inch (3 mm) thickness. Place the dough in the pan. Do not stretch the dough. Flute or crimp the edges, if desired. Rest the made-up pies for 20 to 30 minutes. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies The Soggy Bottom To avoid soggy bottoms: Use mealy dough for bottom crusts. Use high bottom heat. Do not add hot fillings to unbaked crusts. For fruit pies, line the bottom of the pie shell with a thin layer of cake crumbs. Use dark metal pie tins. If finished pies still have underbaked bottoms, they can carefully be set on a flattop range for a few minutes. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Preparing Baked Pies Line pie pans with pie dough. Fill with cooled fillings. Roll out top crust dough. Cut perforations in the top crusts to allow steam to escape during baking or create a lattice top. Moisten the rim of the bottom crusts with water. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Preparing Baked Pies Fit the top crusts in place. Crimp as desired. Brush tops with desired wash (milk, cream, egg wash, or melted butter). Place pies on the lower level of an oven preheated to 425° to 450°F (210° to 220°C). Fruit pies are baked at this high heat until done. For custard pies, reduce the heat to 325° to 350°F (165° to 175°C) after 10 minutes. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Starches for Fillings Cornstarch Used for cream pies and some fruit pies. Waxy maize Used for fruit pies. Does not break down with freezing. Flour, tapioca, potato starch, rice starch Flour has less thickening power and makes filling cloudy. Instant or pregelatinized starch Needs no cooking because it has already been cooked. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Cooking Starches To avoid lumping, starches must be mixed with a cold liquid or sugar before being added to a hot liquid. Sugar and strong acids reduce the thickening power of starch. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Fruit Fillings Cooked juice method: The gel is made separately by cooking fruit juice, water, and sugar with a starch. Cooked fruit method: The fruit, water, and juices are all cooked together and then thickened with a starch. Old-fashioned method: Fruit, starch, sugar and seasonings are all mixed and placed in unbaked pie shells. It is seldom used in food service operations. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Fruits for Pie Fillings Fresh fruits Frozen fruits
Canned fruits Solid pack: No water added. Heavy pack: Only a small amount of water or juice added. Water pack: Canned with water used to process them. Syrup pack: Packed in a sugar syrup. Dried fruits Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Custard or Soft Fillings
Custard, pumpkin, and similar pies are made with an uncooked liquid filling containing eggs. May need to partially bake empty shells before baking. To check for doneness of a custard pie: Shake the pie very gently. If it is no longer liquid, it is done. Insert a thin knife blade an inch from the center. If it comes out clean, the pie is done. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Cream Fillings Cream pie fillings are the same as puddings and basic pastry cream. The difference between pastry cream and pie filling is that pie fillings are made with cornstarch so they hold their shape when cut. Pastry cream may be thickened with flour, cornstarch, or other starches. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Chiffon Pie Fillings Chiffon fillings have a light, fluffy texture created by the addition of beaten egg whites and sometimes whipped cream. Bases for chiffons are of three types: Thickened with starch. Thickened with eggs. Thickened with egg and starch. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Chiffon Pie Fillings Guidelines for Using Gelatin Measure gelatin accurately. Do not mix raw pineapple or papaya with gelatin. To dissolve unflavored gelatin, stir it into cold liquid to avoid lumping. Let it bloom for 5 minutes. Then heat it until it is dissolved, or combine it with a hot liquid and stir until dissolved. After the gelatin is dissolved in the base, cool or chill it until it is slightly thickened. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

13 Pies Chiffon Pie Fillings Guidelines for Using Gelatin Stir the base occasionally while it is cooling so it cools evenly. If the gelatin sets before you can add the egg whites, warm the base slightly by stirring it over hot water just until the gelatin is melted and there are no lumps. When folding in egg whites and whipped cream, work rapidly and without pause. Otherwise, the gelatin might set before you are finished. Keep the pies refrigerated. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

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