Identify appropriate mixing methods for each type of pie dough

Describe factors influencing tenderness and flakiness of pie crusts

Demonstrate safe and correct operation of vertical/upright mixer

Describe the term “docking” dough Identify basic types of pie dough List at least three common ways of

thickening fruit fillings Describe the procedure for rolling out pie

dough and transferring it to pie pans

a. Flour 1) Pastry flour 2) Combines A.P. and pastry

flour

b. Fat 1) Hydrogenated shortening

(superior plasticity) 2) Butter (excellent flavor, low

melting point) 3) Lard (excellent flavor and

superior plasticity) 4) Combinations (best results)

c. Liquid 1) Water 2) Milk 3) Combination 4) Overmixing and gluten

development 5) Temperature (40ºF or below)

d. Salt (tenderizing and conditioning of gluten)

a. Mealy 1) Dry ingredients and fat are

thoroughly mixed 2) Less liquid is used 3) Results are a very short and

tender crust 4) Finished product is less likely to

absorb moisture from fillings

b. Short flake 1) Dry ingredients and fat are

combined until the coated pieces are the size of peas or hazelnuts

2) Most commonly used for top crusts and pre-baked pie shells

c. Long flake 1) Dry ingredients and fat are

combined until the coated pieces are the size of walnuts, resembling pastry dough

2) This dough is subject to the absorption of moisture and is used for top crusts or low moisture fillings

d. Other crustsSee: Professional Cooking, 5th Edition, p. 844

1) Crumb crusts (graham and cookies)

2) Short dough or tartlet dough (resembles cookie dough)

3) Nut-crumb combinations

a. Baked 1) Fruit-filled pies 2) Custard pies

b. Unbaked 1) Pre-baked shells 2) Filled with puddings, cream fillings

and chiffon

a. Do not overmix after liquid is added; like biscuits, overmixing will cause a tough crust and crumb.

b. Blend the fat and liquid uniformly. A wet, undermixed crust will shrink more when it bakes.

c. Sugar and spices may be added to the dough to give it distinctive characteristics.

See: Professional Cooking, 5th Edition, p. 846

a. After mixing and parceling, allow dough to rest under refrigeration for at least three hours.

b. Scale the dough for a standard 9” pan

1) 9 oz. for the bottom crust 2) 6 oz. for the top crust

c. Dough may be rolled out in a continuous sheet and cut with a template.

d. Dust the bench and the pin with flour as needed. If the dough is too cold to be malleable, let it rest at room temperature until it becomes pliable and plastic.

e. Roll the dough to a uniform thickness, usually between 1/8th and1/6th. Roll dough from the center outward after forming a small disk with your hand. Let the rolling pin do the work, don’t lean into it. The dough begins to stick dust lightly with a small amount of flour. If the dough sticks it is because it has become too warm, return it to refrigeration.

The finished dough should be a perfect circle. (Do not overwork the dough, and trimmings may be too tough for re-work).

f. Place the dough circles in the pan by rolling the floured dough onto the pin and gently unroll the dough into the pan. Do not stretch the dough in the pan, it will shrink during cooking. Press the dough gently into the pan, avoiding air bubbles

g. Flute crust or decorate as desired, if using a top crust make sure steam vents are cut.

a. Cornstarch b. Waxy maize (modified food starch,

good for frozen products) c. Arrowroot d. Tapioca flour e. Instant starches f. Flour (old-fashioned or home-style

method) g. For most starches, mix with a cold

liquid and dissolve before mixing with hot liquid to prevent lumping

a. Fresh (superior)

b. Frozen c. Canned fillings d. Dried fruits

Use short bread dough for sweet tarts Special pan, removable bottom Use glaze over fresh fruit to give it

sheen Quiche is basically a tart