Pies and Pastries
 Pastry:
A large variety of baked
products made from dough rich in
fat.
Pies

Fruit- fruit filling which can be fresh or
cooked
 Custard- milk and egg mixture baked with
pastry (i.e. pumpkin).
 Cream- pudding mixture often topped with
meringue (meringue is a beaten egg white
and sugar which must touch all the edges of
the pie crust or it will shrink.)

Chiffon- fluffy cooked gelatin mixture
 Savory pies - meat filled; main dish
 Tarts – miniature or individual pies
 Turnovers – squares of pastry filled and
folded in half
 Rolls and Doughnuts
 Croissants
Pie Crusts

Ingredients: flour, fat (lard or
shortening), salt and water
 Use the pastry and biscuit method for
mixing the dough. A pastry blender or
using a food processor makes the job go
faster.
 Flakiness: caused by entrapped air and
steam formed during baking when the
fat melts between the layers of flour
which forces the layers of the pastry apart.

Flute: To crimp or twist the edge of crust with
fingers or fork to create a decorative finish.
 Two Crust- seal two layers of dough and slit the
top crust to allow steam to escape.
 One Crust- pastry or crumb mixture.
If recipe calls for a baked crust


Prick the bottom thoroughly with a fork before
baking to prevent puffing.--called docking
You can also line the bottom with parchment
paper and then add dry beans for weight and
then cook to prevent puffiness.
Note: Discard beans after use.
Tips for Successful Pie Crusts


Tips for Successful Pie Crusts
All ingredients should be chilled
Your water must be ice water and only add only
one Tablespoon at a time.

Roll the dough in a circular motion (1/8” thick
and 2” larger then the pie plate.

Roll only one crust at a time.
Working in too much flour results in a tough
pastry.
Patch cracks with ice water.


Use either one of these two methods to
transfer pie crust to pie plate.
 Roll dough onto your rolling pin and then
gently place on pie tin.
 Gently fold in to half and then half again.
Place in center of pie tin and unfold.
ADDITIONAL INFORMATION
FOR MAKING
THE BEST PIECRUST

1. All the ingredients should be ice-cold. Even
the flour should be chilled.
 2. Keep tools handy. Have a dry brush, bench
scraper, and bowl of flour at the ready
when rolling.
 3. The less you handle the dough the better. You
will get a flaky, light pie crust.
 4. Preshape the dough before chilling. Form
dough into a disk: cover with plastic wrap.
Chill for 30 minutes or for up to two days.

5. Roll quickly. Using only a minimal
amount of flour to prevent sticking, evenly
roll out a round without overworking the
dough.
 6. Keep the dough as cold as possible. If at any
point the dough sticks to the work surface,
return it to the refrigerator for about 15
minutes.
 7. Prebake single-crust shells; this is called blind
baking —for cream pies.
 8. Moisture-proof single crush pie shells with egg
wash, cool shell and coat with warm jelly or
melted chocolate for a tasty seal.

A. For a single-crust pie, prebake the crust
to prevent sogginess unless recipes
indicates not to prebake.
 B. Prick bottom and the sides of the pie shell
–about 50 times to prevent it from
blistering or rising. Bake in lower 1/3 of oven
at 425 degrees for 16-20 minutes or until
edges and bottom are golden brown.
 C. You can also snugly line with foil or
parchment paper. Then fill with dried beans
or pie weights. If you use this method you
must chill or freeze your pie shell for 30
before baking. You can also weight the pie
shell with a small pie tin.

1. Using the pie weights you would bake at
375 degrees for 20 minutes, remove the foil
and weights. Reduce the heat to 350 degrees
and bake for an additional 5 to 10 minutes or
until edges and bottom are golden brown.
D. Partially cook pie shell when filling will be
baked in the shell
 E. Bake pie shell completely when using chilled
fillings.

TIP: Test the dough for proper moistness by
squeezing a marble-sized ball of dough in your hand.
If it holds together firmly, do not add any additional
water. If the dough crumbles, add more water by the
tablespoonful, until dough is moist enough to form a
smooth ball when pressed together.

PLEASE USE A JELLY ROLL PAN TO PLACE
YOUR PIE ON. THIS IS TO CATCH AND
CONTAIN THE POTENTIAL SPILLAGE FROM
YOUR PIES.