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Chapter 47

Chapter 47. Objective:. DESCRIBE TYPES OF PIES A PIE is any dish consisting of a crust with a filling. Types of Pies Compare and Contrast. Fruit Pies Cream Pies Custard Pies Savory Pies. Fruit Pies. Whole or sliced fruit is combined with sugar and a starch thickener.

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Chapter 47

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  1. Chapter 47

  2. Objective: • DESCRIBE TYPES OF PIES • A PIE is any dish consisting of a crust with a filling.

  3. Types of Pies Compare and Contrast • Fruit Pies • Cream Pies • Custard Pies • Savory Pies

  4. Fruit Pies • Whole or sliced fruit is combined with sugar and a starch thickener. • The sugar forms a syrup with the fruit juices. • The thickener congeals the syrup to firm up the filling as it bakes. • Common thickeners – flour, cornstarch, tapioca starch

  5. Cream pies • The filling is similar to pudding, consisting of eggs, milk, cornstarch and flavoring • The filling is precooked, cooled and poured into an already baked and cooled crust. • Examples • Lemon • Banana • Coconut • Butterscotch • Chocolate

  6. Custard pies • Similar texture to cream pies • The uncooked custard filling is baked at the same time as the crust • Examples • Pumpkin • Pecan

  7. Savory Pies • Not a dessert pie • Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce

  8. Objective • Describe and apply principles of making tender and flaky pastry crust

  9. Four Main Ingredients • Flour and water form the gluten structure • all purpose flavor is usually used • Fat adds flavor and tenderizes the gluten • Shortening and lard make the flakiest crust • Oil will produce a less flaky crust • Ice-cold water helps keep the fat from melting during the mixing • Salt enhances the flavor of the fat • Some recipes add a little sugar and vinegar to bind with the flour proteins to limit the gluten formation

  10. Cooking Video – How to make a pie • http://www.rachaelraymag.com/cooking-tips/how-to-make-our-best-pie-crust/article.html

  11. Basic Steps to Prepare Pastry Dough • Cut the fat into the flour with a pastry blender or two knives, only until the mixture resembles coarse crumbs or small peas. • Add the water one tablespoon at a time, mixing lightly with a fork after each addition. • Video to illustrate

  12. Basic Steps to Prepare Pastry Dough • Form a ball of dough that is neither crumbly nor sticky • Humidity will affect the amount of water you need to add. • Mix as little as possible to keep the fat particles separated by the moistened flour

  13. Basic Steps to Prepare Pastry Dough • Let the dough rest to relax the gluten • Cover with wax paper and a towel so it doesn’t dry out • This reduces shrinkage during baking • You don’t have to rest  Take a few minutes to clean up or start the filling steps. • Gluten forms when flour and water exercise together. They can make very very tough and rubbery pastry if we didn’t take steps to make it shorter and reduce the “exercise” time.

  14. Steps Continued – Let’s Roll • Prepare your surface • Clean, washable • Either sprinkle with flour, or • Place dough between two pieces of wax paper or plastic wrap • Press the ball of dough to flatten it slightly • If you made a batch for two crusts, use a knife to cut it into 2 parts. The bottom crust needs to be a little bigger than the top crust.

  15. Steps Continued – Let’s Roll • Gently roll the dough from the center out in all directions, occasionally turning to maintain a circular shape. • Aim for a thickness of 1/8 “ and a diameter of 2” larger than top of pie pan • Flour the rolling pin and surface only as needed to reduce sticking

  16. Steps continued – In she goes…. • Brush off excess flour from the dough • To transfer to nearby pie pan • Gently fold dough in 1/4s and lift to the pan and gently unfold • OR • Wind the dough loosely around the rolling pin, starting with the edge nearest you and rolling away. Hold the rolling pin over the far edge of the pie pan. Unwind and let it settle into the pan

  17. Steps continued – In she goes…. • Carefully center the dough. Fit it gently onto the bottom and sides. Avoid stretching the dough or it will shrink while baking

  18. Need to patch? • A broken or torn piece of dough can be patched • Cut off a piece of extra dough • Moistened the area to be repaired with cold water • Press the patch on firmly • Sprinkle with a little flour and roll with the pin to smooth it out.

  19. Decorating the edges • The fancy edges are called fluting. • Examples:

  20. Two crust pies • After rolling out and positioning the bottom crust into the pan, trim the edges even with the edge of the pan • Roll out the top crust, but keep it covered until you need it. • Prepare the filling and pour it over the bottom dough • Place the top dough over the filled pie. • Trim the top dough to about ½ inch larger than the pie pan. • Slightly moisten the edge of the bottom dough. Tuck the overhang under the edge of the bottom edge. Press both together • Flute the edge • Cut several slits in the top dough near the center • Optional – glaze the top with milk and a light sprinkle of sugar or with beaten egg mixed with water. • Optional – use cookie cutter to cut shapes from leftover dough and place them on the filling.

  21. Lattice Crust Video

  22. One – Crust Pies • Some one crust pies bake the pastry at the same time as the filling • Others cook the pie crust separately and then fill • The only change is to leave ½ inch overhang after fitting into bottom of the pan in order to flute. • To keep it from puffing up when baking, • Docking = use a fork to poke small holes, or… • Put another smaller pie pan on top, or… • Line it with aluminum foil and then fill with dried beans

  23. Crumb crusts • Made of crushed crackers or cookies • Graham crackers, gingersnaps, sandwich cookies, vanilla wafers, or macaroons. • You can also add nuts, oats, coconut, or spices • Grind crumbs very fine and stir in melted butter or margarine and press • Crust may be baked or chilled

  24. Streusel • A crumbly mixture of butter, flour, sugar and spices

  25. Turnovers • A square or circle of pastry dough folded over a sweet or savory filling • Baked or deep-fried

  26. Tarts • A tart has a single pie crust, but it is always removed from the pan before serving • A full size tart, also called a flan, is made in a special pan with a removable bottom or with a flan ring • A galette (gah-LEHT) is a hand shaped tart

  27. Baking Pies and Tarts • Pie shells are usually baked at 425 or 450 F for about 20 minutes. • Filled pies are baked at a similar temperature for the first 10 minutes, and then at 350 to finish. • Don’t line the oven rack with foil, but putting an empty pan on the shelf below can catch drips. • If you add the filling to the crust and let it sit, it can make the crust soggy. • If the crust is browning too fast on edges, shield them with foil.

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