1. 11
Pies and Tarts

2. Chapter Objectives After studying this chapter, you will be able to:
prepare a variety of pie crusts.
prepare a variety of pie fillings.
form and bake a variety of pies and tarts.
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3. Chapter Objectives After studying this chapter, you will be able to:
store pies and tarts.
prepare a variety of dessert and pastry items, incorporating components from other chapters.

4. Pies vs. Tarts
Pies are composed of sweet or savory fillings in baked crusts.
Pies are generally made in round, slope-sided pans.
Tarts are similar except they are made in shallow, straight-sided pans.
Tarts can be almost any shape and often have glazed fruits, piped cream or chocolate decorations.

5. Table 11.1 Classification of Pie and Tart Doughs

6. Pie Crust Dough
Flaky pie dough is made by cutting fat into large, irregulars pieces.
Best for pie top crusts and lattice topping
Mealy pie dough is made by cutting fat into, fine, uniform pieces.
Less liquid needed
Best for fruit and custard pies
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7. Pie Crust Dough
Crumb crust is made from crushed cookie or other crumbs and butter, used for cheesecakes or custard pies.
Type of fat used affects dough flavor and flakiness.

8. Tart Crust Dough Sweet tart dough (Pâte sucrée)
Sturdier than flaky or mealy pie dough, because it contains egg yolks and is thoroughly mixed.
Cookie-like consistency
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9. Tart Crust Dough Shortbread tart dough (Pâte sablée)
High percentage of fat; can be used to make buttery cookies
More fragile and difficult to handle than sweet tart dough

10. Shaping Crusts
Crusts are shaped by rolling out the dough to fit into a pie pan or tart shell or to sit on top of fillings.
Work on a clean flat surface lightly dusted with flour.
Too much flour makes the crust dry and crumbly.
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11. Shaping Crusts Roll out the well-chilled dough from the center.
Crusts can be filled and then baked or baked unfilled (baked blind) and then filled.

12. Pie and Tart Fillings Four types of pie fillings: Cream Fruit Custard
Cooked Fruit
Cooked Juice
Baked Fruit
Custard
Chiffon

13. Starches for Pies Select the type of starch for the desired results:
Flour can be used with fruits that are not excessively juicy.
Cornstarch sets up into a clear firm gel but breaks down when frozen.
Tapioca withstands freezing, sets up at a lower temperature than cornstarch.
Waxy maize can be frozen.

14. Table 11.4 Troubleshooting Chart for Pies

15. Table 11.4 (continued) Troubleshooting Chart for Pies

16. Assembling Tarts
Line shell with prepared sweet dough. Bake blind and cool completely
Prepare pastry cream, curd or other filling. Pour filling into prepared crust
Refrigerate or freeze filled tart shells until filling is set.
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17. Assembling Tarts
Arrange fresh fruit decoratively over filled tart shell.
Warm tart glaze according to manufacturer’s directions.
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18. Assembling Tarts
Tarts can be coated with a shiny topping called glaze; it adds eye appeal and protects fresh fruit from browning

19. Table 11.3 Suggestions for Assembling Pies

20. Cobbler and Other Rustic Fruit Desserts
Pie-like preparations based on fruit and some sort of crust.
Brown Betty
Cobbler
Crisp
Crumble

21. Storing Pies and Tarts
Pies and tarts filled with cream or custard must be refrigerated to retard bacterial growth.
Unbaked fruit pies and pie shells may be frozen 2 months.
Baked fruit pies and custard pies should not be frozen.

22. Convenience Products
Preformed pie and tart shells are available in a range of sizes and styles, both raw and prebaked.
Prepared pie fillings are also available in a variety of fruit and custard flavors, offering convenience, consistency and the ability to serve fruits out of season.
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23. Convenience Products
Shelf life of these fillings tends to be extremely long, often without the need for refrigeration.