Pies, Pies, Pies! Foods2 ACHS
Pies A pie is a flaky crust filled with either a sweet or savory mixture. • Sweet Pies - contain fruit, custard, or cream • Examples: Apple, Derby, Chocolate • Savory Pies - Meat or a custard and a vegetable mixture (main dish) • Examples:Quiche and Chicken Pot Pie)
Shepherds Pie Video Clip 5:20 http://www.foodnetwork.com/videos/mini-shepherds-pies/33715.html
Crust = flour, fat, salt and water • Two Crusts • Trim bottom crust even with the edge of the pan • Fill it with a sweet or savory mixture • Add top crust • Trim it so that 1/2 inch extends over the edge of the pan • Moisten the bottom pie crust under the bottom edge of the pastry • Tuck the top crust under the bottom edge of the pastry and gently push layers together • Add decorative edge of choosing
Pie Crust 1:36 http://www.foodnetwork.com/videos/making-pie-dough/17362.html
Crust • One Crust • Trim bottom and only crust leaving a 1/2 inch overhang • Turn the overhang under to form a double thickness along the pan rim • Flute the edge or make a forked edge
Pie Baking Tips! • Some recipes call for a baked pie shell. The filling is added later. If you bake the pie shell before filling it, pierce the bottom with a form about every 1 inch to prevent the crust from bubbling up while baking.
Pie Baking Tips! • Two Crusted Pie - Make several small slits in the top crust to allow steam to escape
Pie Baking Tips! • One-crust pies can also be made with crumbs of graham crackers or gingersnaps with melted butter or margarine • These are usually used with unbaked fillings.
M E R I N G U E • A foam made of beaten egg whites and sugar, used for desserts.
Beating Egg Whites • Egg whites can go through five stages when beaten depending upon the end result needed. Do NOT stop the mixer in between any of them; keep going until you reach your final stage because beaten egg whites deflate when they sit. Beaten egg whites or meringue are usually folded into other ingredients. • Sugar is often added and it is then called a meringue
Do not overbeat the egg whites; if they are beaten too stiff, there is no more stretch left for them to rise when baked -- some or will pop during the whipping stage and will collapse. • Do not underbeat the egg whites. If not beaten enough, they can't hold the amount of air necessary for a lift. Both result in a flat recipe, such as a cake.
1 2 Raw Frothy/Foamy 3 Soft Peak
4 Stiff Peak 5 Firm Peak
Note! The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam.
Egg Wash • Egg yolk or egg white mixed with a small amount of water or milk. It's brushed over breads, pastry and other baked goods before baking to give them color and gloss.