1 / 15

Pies and Pastry

Pies and Pastry. Pies and Pastry. Pastry- dough used to make pie crust, tarts, and turnovers Pastry is used in desserts, but main dishes as well Pot pie Can add flavoring to pastry cheese. Pies. 4 Types Fruit Cream Custard Chiffon. Types of Pies. Fruit Two crust

tyra
Download Presentation

Pies and Pastry

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Pies and Pastry

  2. Pies and Pastry • Pastry- dough used to make pie crust, tarts, and turnovers • Pastry is used in desserts, but main dishes as well • Pot pie • Can add flavoring to pastry • cheese

  3. Pies • 4 Types • Fruit • Cream • Custard • Chiffon

  4. Types of Pies • Fruit • Two crust • Solid top crust or lattice • Fruit filling from canned, frozen, dried, or fresh • Cream • One crust • Use cornstarch-thickened pudding to make the filling • Coconut, fruit, nuts • Often have meringue topping

  5. Continued • Custard • One crust • Filled with custard made from milk, eggs, and sugar • Bake in pie crust or in separate pie plate • Slip cooled filling into crust • Pumpkin most popular • Chiffon • Light and airy • One crust • Filled with mixture containing gelatin and cooked beaten egg whites • Filling may contain whip cream • Chill until filling sets

  6. Ingredients for Pastry • 4 basic ingredients • Flour, fat, salt, water • When combined correctly, pastry is tender and flaky • Flour give structure • Can use pastry or all purpose flour • Pastry has lower percentage of protein and uses a smaller amount of fat

  7. Continued • Fat makes the pastry tender • Inhibits the development of gluten • Contributes to flakiness by separating layers of gluten • Lard and hydrogenated vegetable shortening produce most tender and flaky crust • Oil can be used, but will be mealy instead of flaky

  8. Continued • Water provides moisture needed for development of gluten and production of steam • Small amounts needed • 1 cup flour = 2 Tbsp • Salt contributes flavor • If eliminated, will not affect the pastry except for flavor

  9. Preparing Pastry • Use correct ingredients and measure accurately • Handle dough gently and as little as possible

  10. Measuring Ingredients • Poor quality pastry will result if flour, fat, and liquid are not measured correctly • Gluten forms a framework when you moisten and stir the flour • Gluten holds air and steam during baking • Pastry needs the trapped air for flakiness • Correct amount of flour will produce enough gluten to hold the air and steam • Too much flour will make pastry tough

  11. Continued • Fat forms a waterproof coating around the flour particles • Prevents too much water from coming in contact with the proteins in the flour • Prevents development of too much gluten • Layers of fat separate the layers of gluten • Too little fat produces a tough pastry • Too much fat produces a pastry that will be crumbly

  12. Continued • Liquid hydrates the flour so gluten will develop • Produces the steam needed for flakiness • Correct amount of liquid will develop the correct amount of gluten • Too much liquid will make the pastry tough • Too little liquid will make it crumbly and difficult to roll

  13. Handling the Dough • Handling causes gluten to develop • The more gluten that develops the tougher the pastry • Don’t over mix the dough when adding liquid • Don’t use a lot of speed or force when using the rolling pin • Don’t stretch the pastry when fitting it into a pie plate

  14. Preparing Pastry • Biscuit method most popular: • Sift dry ingredients together • Cut in fat • Add liquid • Flute edges, bake, then fill • Prick bottom and sides of crust before baking, unless you are filling before baking

  15. Characteristics of Pastry • Tender and flaky • Flakiness is determined by layers of gluten separated by layers of fat puffed up with steam • Tender: cuts easy with a fork, “melts in your mouth” when eaten • Flaky: see thin layers of dough separated by empty spaces when cut with a fork

More Related