1. Pastry Chapter 19

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Pastry Pie crusts Used for tarts, turnovers, and pies Pie crusts Used for entrée dishes such as quiche or pot pies Puff pastry Used for French pastries or Danish pastries

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Plain Pastry Good quality pastry should be Flaky Tender

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Flakiness Affected by Solid vs. liquid fat Consistency of solid fat Type of flour Proportion of water Degree of mixing Method of mixing Number of times dough is rolled

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Tenderness Minimize gluten development Fat interferes with hydration of gluten proteins Mixing techniques to promote tenderness

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Ingredients in Plain Pastry Flour All purpose or pastry flour Water Too much water - then too much gluten development Too little water - then dough is dry and crumbly Fat Liquid oils Tenderizing but do not provide flakiness Butter and Margarine are 80% fat Solid fats should be cold but still plastic Lard and shortening

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Mixing Techniques Traditional Cut fat into flour Add water with minimal mixing Gather into ball Refrigerate then roll out Note: Avoid over mixing and over handling Modified mixing method Hot water and oil methods Puff pastry

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Rolling Generally best to refrigerate dough first Use the least amount of flour needed to prevent crust from sticking when rolling out Place into pan without stretching Fill and bake If baked without filling, prick (dock) shell Provide air vents in top crusts of fruit pies

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Baking Usually a hot oven (425° or 450°F) Preventing soaked crusts Use of microwave oven Prepared pie crusts

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Other Types of Pastry and Crusts Crumb and cookie Ingredient ratio = 1 part melted butter 2 parts sugar 4 parts crumbs Use less sugar if sugar cookie crumbs Sweet tart crusts

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Other Types of Pastry and Crusts Puff Pastry Rich dough that separates into many light, crisp layers when baked Steam is the leavening agent Phyllo Dough Paper thin pastry, bland in flavor, used in Mediterranean, Middle Eastern, and Central Asian dishes i.e. baklava Keep moist while using