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Mastering Pie Dough: Techniques and Varieties

Learn about different types of pies and pastries, the three basic ingredients in pie dough, and various pastry mixing methods including conventional, hot-water, and oil methods. Discover how to achieve flaky and tender crusts by using cold ingredients and proper handling techniques. Experiment with different methods to create pies that suit your taste preferences, whether savory or sweet.

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Mastering Pie Dough: Techniques and Varieties

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  1. PIES AND PASTRIES

  2. Four Types of Pies Fruit pies – whole or sliced fruit is combined with sugar and a starch thickener.

  3. Cream pies – usually a pudding, has eggs, milk cornstarch and flavoring.

  4. Custard pies – similar in texture to cream pies. Filling is baked with the crust.

  5. Savory pies – contain meat, poultry, seafood, or vegetables in a thickened sauce.

  6. Three Basic ingredients in Pie Dough A. Flour B. Fat C. Water ◦Temperature for all three should be COLD Cold ingredients and proper handling of dough will provide the best results. *Flakey and Blistered (conventional)

  7. Flour – provides structure. Pastry flour and all-purpose flour have the proper balance of starch and protein. Creates a dough that is both flaky and tender.

  8. ◦Fat - Tenderizes and adds flavor; contributes to the flaky texture. The amount of fat and the way it is added to the ingredients will determine if the dough will turn out a flaky or mealy crust.

  9. Liquid - Helps form structure; water (most common) or other liquids act as the binding agent of your dry ingredients.

  10. Pastry Mixing Methods Three Methods Three Methods ◦Conventional Method ◦Oil Method ◦Hot-water method

  11. Conventional Method ◦ Makes the most FLAKY and TENDER CRUST of all methods ◦ Measure and sift flour into bowl, stir in salt. ◦ Cut cold shortening into the flour, until the particles are the size of small pebbles or peas. ◦ Add the cold water, 1 Tablespoon at a time over various parts of the flour.

  12. Conventional Method Cont. ◦Stir lightly with a fork, until all of the flour particles are moistened. Do not over stir. ◦Form dough into a ball. (DO NOT KNEAD) ◦Roll out dough (1/8thinch thick) immediately or cover and refrigerate the dough for later use.

  13. Hot-water method ◦Pour a measured amount of boiling water over the shortening and whip it with a fork. (Forms a fluffy, creamed mixture) ◦Add measured flour and salt into the shortening-water mixture and stir until blended. Do not over mix. ◦Form a ball of dough and roll to fit pie tin. ◦Texture of crust is mealy, crust is less tender and less flakey than conventional method.,

  14. Oil Method ◦ Place the measured flour and salt into the bowl. ◦ Add measured amount of oil and water all at once. ◦ Stir gently with a fork until blended. ◦ Very mealy. ◦ Great crust for pot pies and calzones (heavy meat fillings)

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