Chapter 47
DESCRIBE TYPES OF PIES
◦A PIE is any dish consisting of a crust with a filling.
Objective:
Fruit PiesCream PiesCustard PiesSavory Pies
Types of PiesCompare and
Contrast
Whole or sliced fruit is combined with sugar and a starch thickener.
The sugar forms a syrup with the fruit juices.
The thickener congeals the syrup to firm up the filling as it bakes.◦Common thickeners – flour, cornstarch, tapioca starch
Fruit Pies
The filling is similar to pudding, consisting of eggs, milk, cornstarch and flavoring
The filling is precooked, cooled and poured into an already baked and cooled crust.
Examples◦ Lemon◦ Banana◦ Coconut◦ Butterscotch◦ Chocolate
Cream pies
Similar texture to cream piesThe uncooked custard filling is baked at the same time as the crust
Examples◦Pumpkin◦Pecan
Custard pies
Not a dessert pieContains cooked meat, poultry, seafood, or vegetables in a thickened sauce
Savory Pies
Describe and apply principles of making tender and flaky pastry crust
Objective
Flour and water form the gluten structure◦ all purpose flavor is usually used
Fat adds flavor and tenderizes the gluten◦ Shortening and lard make the flakiest crust◦ Oil will produce a less flaky crust
Ice-cold water helps keep the fat from melting during the mixing
Salt enhances the flavor of the fat Some recipes add a little sugar and
vinegar to bind with the flour proteins to limit the gluten formation
Four Main Ingredients
http://www.rachaelraymag.com/cooking-tips/how-to-make-our-best-pie-crust/article.html
Cooking Video – How to make a pie
Cut the fat into the flour with a pastry blender or two knives, only until the mixture resembles coarse crumbs or small peas.
Add the water one tablespoon at a time, mixing lightly with a fork after each addition.
Video to illustrate
Basic Steps to Prepare Pastry Dough
Form a ball of dough that is neither crumbly nor sticky◦ Humidity will affect the amount of water you
need to add.◦ Mix as little as possible to keep the fat
particles separated by the moistened flour
Basic Steps to Prepare Pastry Dough
Let the dough rest to relax the gluten◦ Cover with wax paper and a towel so it doesn’t
dry out This reduces shrinkage during baking
◦ You don’t have to rest Take a few minutes to clean up or start the filling steps.
◦ Gluten forms when flour and water exercise together. They can make very very tough and rubbery pastry if we didn’t take steps to make it shorter and reduce the “exercise” time.
Basic Steps to Prepare Pastry Dough
Prepare your surface◦ Clean, washable◦ Either sprinkle with flour, or◦ Place dough between two pieces of wax
paper or plastic wrap Press the ball of dough to flatten it
slightly◦ If you made a batch for two crusts, use a
knife to cut it into 2 parts. The bottom crust needs to be a little bigger than the top crust.
Steps Continued – Let’s Roll
Gently roll the dough from the center out in all directions, occasionally turning to maintain a circular shape.◦ Aim for a thickness of 1/8 “ and a diameter
of 2” larger than top of pie pan◦ Flour the rolling pin and surface only as
needed to reduce sticking
Steps Continued – Let’s Roll
Brush off excess flour from the dough To transfer to nearby pie pan
◦ Gently fold dough in 1/4s and lift to the pan and gently unfold
◦ OR◦ Wind the dough loosely around the rolling
pin, starting with the edge nearest you and rolling away. Hold the rolling pin over the far edge of the pie pan. Unwind and let it settle into the pan
Steps continued – In she goes….
Carefully center the dough. Fit it gently onto the bottom and sides. Avoid stretching the dough or it will shrink while baking
Steps continued – In she goes….
A broken or torn piece of dough can be patched◦ Cut off a piece of extra dough◦ Moistened the area to be repaired with cold
water◦ Press the patch on firmly◦ Sprinkle with a little flour and roll with the
pin to smooth it out.
Need to patch?
The fancy edges are called fluting. Examples:
Decorating the edges
After rolling out and positioning the bottom crust into the pan, trim the edges even with the edge of the pan
Roll out the top crust, but keep it covered until you need it. Prepare the filling and pour it over the bottom dough Place the top dough over the filled pie. Trim the top dough to about ½ inch larger than the pie pan. Slightly moisten the edge of the bottom dough. Tuck the
overhang under the edge of the bottom edge. Press both together
Flute the edge Cut several slits in the top dough near the center Optional – glaze the top with milk and a light sprinkle of
sugar or with beaten egg mixed with water. Optional – use cookie cutter to cut shapes from leftover
dough and place them on the filling.
Two crust pies
Some one crust pies bake the pastry at the same time as the filling
Others cook the pie crust separately and then fill
The only change is to leave ½ inch overhang after fitting into bottom of the pan in order to flute.
To keep it from puffing up when baking, ◦ Docking = use a fork to poke small holes, or…◦ Put another smaller pie pan on top, or…◦ Line it with aluminum foil and then fill with dried
beans
One – Crust Pies
Made of crushed crackers or cookies◦ Graham crackers,
gingersnaps, sandwich cookies, vanilla wafers, or macaroons.
◦ You can also add nuts, oats, coconut, or spices
◦ Grind crumbs very fine and stir in melted butter or margarine and press
◦ Crust may be baked or chilled
Crumb crusts
A crumbly mixture of butter, flour, sugar and spices
Streusel
A square or circle of pastry dough folded over a sweet or savory filling
Baked or deep-fried
Turnovers
A tart has a single pie crust, but it is always removed from the pan before serving
A full size tart, also called a flan, is made in a special pan with a removable bottom or with a flan ring
A galette (gah-LEHT) is a hand shaped tart
Tarts
Pie shells are usually baked at 425 or 450 F for about 20 minutes.
Filled pies are baked at a similar temperature for the first 10 minutes, and then at 350 to finish.
Don’t line the oven rack with foil, but putting an empty pan on the shelf below can catch drips.
If you add the filling to the crust and let it sit, it can make the crust soggy.
If the crust is browning too fast on edges, shield them with foil.
Baking Pies and Tarts