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Chapter 45 Desserts Pies. Pie Pastry. Pastry is the dough used to make pie crusts. You can use a basic pie pastry to make dessert pies, main dish pies (pot pies), quiche, tarts, turnovers, or cheese sticks. 4 Basic Kinds of Pies. Fruit Pies. Fruit pies are usually a two crust pie.
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Chapter 45Desserts Pies
Pie Pastry • Pastry is the dough used to make pie crusts. • You can use a basic pie pastry to make dessert pies, main dish pies (pot pies), quiche, tarts, turnovers, or cheese sticks.
Fruit Pies Fruit pies are usually a two crust pie. They may have a solid top crust. They can also have a lattice top crust. Other decorative top crusts can be created as well. Fruit filling can be canned, frozen, dried, fresh, or commercially prepared.
Cream Pies Cream pies are usually one crust pies. Use cornstarch-thickened pudding mixture to make cream filling. Cream pies often have a meringue topping.
Custard Pies Custard pies are one crust pies. The custard filling is made from milk, eggs, sugar, and other ingredients, such as pumpkin.
Chiffon Pies Chiffon pies are light and airy. They are one crust pies. Chiffon pies are filled with a mixture of gelatin and cooked beaten egg whites. Some chiffon pie fillings contain whipped cream. Chill pie until filling sets.
4 Ingredients for Pastry • Flour—gives structure to pastry • Fat—makes pastry tender by slowing the development of the gluten and makes pastry flaky by separating the layers of gluten • Water—provides the moisture needed for the development of the gluten and the production of steam (use ice water!) • Salt—provides flavor
Preparing Pastry • Measure all ingredients accurately. • Gluten develops when you moisten and stir the flour (gluten is the protein formed in wheat flour that provides strength and elasticity to pastry). • The fat forms a waterproof coating around flour particles and helps prevent too much water from coming in contact with the flour, and fat prevents the development of too much gluten. • Layers of fat separate the layers of gluten; this causes the pastry to be tender and flaky. • Water hydrates the flour so the gluten will develop.
Too Much or Too Little? Too Much: Too Little: Flour will make pastry tough Fat will make pastry crumbly Liquid will make pastry tough Flour can prevent proper dough formation Fat will make pastry tough Liquid will make pastry crumbly and difficult to roll
Handling the Dough • Too much handling can make a pastry tough because it causes the gluten to overdevelop (the more gluten that develops the tougher the pastry will be). • Do not overmix the dough • Do not use rolling pin too vigorously when rolling dough • Do not stretch the pastry when fitting it into the pie plate.
Preparing Pastry • Use the biscuit method/pastry method in order to produce a tender, flaky crust. • When filling a one crust pastry after you bake it, flute the edges of the pastry and pierce pastry with a fork to prevent blistering during baking; you do not need to do this if you are adding the pie filling before you bake the pastry (so we will not do this with fruit pies!)
A Perfect Pie! • Tender • Flaky • Cut easily with fork • Crisp • Lightly and evenly browned • Pleasing flavor • Filling should not be too runny nor too firm
Microwaving Pie • You can successfully prepare pastry crusts and pies in the microwave. • Use a glass pie plate. • Pastry crusts can be prepared in six to seven minutes. • Crust will not brown, but you can add cocoa or instant coffee to the flour when mixing to give a hint of brown. • You can also brush egg yolk and molasses over the top to give a brown color.
