PASTRY

What is pastry?• When flour, salt,

water, and fat come together to form a dough

• Used for pies, tarts, appetizers, pie shells, turnovers, etc.

Single Crust Pies

Double Crust Pies

Ingredients• Flour gives structure to

pastry. Use a low gluten content to remain tender.*all-purpose or pastry flour

• Fat makes pastry tender by inhibiting the development of gluten. It contributes to flakiness by separating the layers of gluten. *lard, shortening, butter, margarine, or oil

Ingredients• Water provides the

moisture needed for the development of the gluten and the production of steam. *need a small amount of water

• Salt contributes flavor to pastry.

Gluten• develops when you

moisten and stir the flour with water.

• trapped air and steam forms from the heated water

• air and steam is needed for flakiness.

Reasons for Toughness• too much flour• too much liquid• too little fat• too much handling

Reasons for TendernessDON’T:• overmix the dough when adding the liquid• use the rolling pin too vigorously when rolling

the pastry• stretch the pastry when fitting it into the pie

plateDO:• handle dough as little as possible

RefrigerationRequired:• cream • custard• chiffon

NOT required:• fruit