PASTRY

1. PASTRY

2. PASTRY Although we think of the pastry chef as one who makes ALL of the bread, cakes, candies, and pies, a true pastry is defined as a dough made from fat, flour, and liquid that bakes in “layers”. The layers createwhat we refer to as “flakiness”. Fat particles shown here in yellow, and flour is brown. In a pie crust pastry, the fat is distributed in pieces throughout the flour. As the dough is rolled out, the fat and flour become layered together. As the pie crust bakes, the fat layer melts away and air pockets form in their place. The new layers of air pockets plus the flour layers form “flakes”.

3. PASTRY The layered pastry doughs are used to make a variety of breads, candies, desserts, and of course… pie crusts! A pastry, whether it is a bread such as croissants or a dessert such as Napoleons, is considered a challenge to many bakers. The layers of fat and flour are delicate and have to be handled with care.

4. PASTRY INGREDIENTS Sugar, salt, or other spices add flavor. May include one or more kinds of fat… animal fats such as lard or butter, or vegetable fats such as shortening or margarine. Even oils might be used, especially to cut levels of cholesterol. Fat creates “tenderness”. Too much fat makes the product crumbly or greasy. If using lard, decrease the amount of fat by 15-20%. Flour provides the structure of the product. Over-measuring flour creates “toughness”. Flour contains a protein called gluten. This can also cause a tough product if over-worked. Liquids add the moisture and hold the dough together… part of the structure. While the most common is water, milk adds flavor and nutrients. Too much liquid causes the product to become soggy or sticky.

5. MAKING THE PASTRY DOUGH... for your pie crust 3. Use a fork to “toss” the flour while very gradually adding water. Use your eyes and hands to judge consistency. It takes approximately ¼ cup water per 1 cup flour. • Measure the flour and salt into a mixing bowl. 1 cup of flour and ¼ tsp. salt will make a single crust. • Put the solid fat into the bowl also. Use a pastry blender to “cut in” the shortening, making coarse crumbs. (an experienced baker may use two knives or their fingers) Use 1/3 cup shortening per 1 cup of flour. Overworking the dough at this step causes the flour protein (gluten) to form long, tough strands. 4. The flour mixture begins to form clumps…clinging together as water is added. 5. Use your hands to form dough into a soft, but not sticky ball.

6. ROLLING THE DOUGH INTO A PIE CRUST... Flatten the ball of dough with your hands. Flour the surface, both sides of the dough, and the rolling pin. Fold the crust in half; pick up the dough at the foldline, and place it across the diameter of the pie plate. Unfold the dough, covering the entire pie plate. Carefully lift and coax the dough down into the pan…don’t push or stretch it! The direction you roll out a pie crust is very important! Always start in the center and roll outward. Pick up the rolling pin and return to the center before rolling in an outward direction again. A wooden rolling pin will “spin” if you are doing it correctly…with a light, quick touch. Maintain a circle shape!

7. Selecting your pie plate... If using a metal pie pan, non-shiny is best for allowing the bottom crust to brown. Glass (ceramic) pans come in 8, 9, or 10 inch diameters. When using these, remember the rule of thumb about using glass bakeware….. lower the oven temperature 25 degrees!

8. Finishing the pie... In some pies, such as lemon meringue, the bottom crust is baked first and the cooked filling is added later. Before baking an empty crust, you must poke holes in it with a fork to allow steam to escape and keep it laying flat in the pan. Whether the pie has just a single bottom crust, or has a top crust also, the edges must be “finished” prior to baking. This pie shows two common edge presentations… one done with a fork in the foreground, and one being fluted in the demonstration. This all-American apple pie looks great, especially since the top crust was glazed with milk and sugar. The glaze eliminates the dry- flour look and allows it to brown nicely. It improves both flavor and appearance! Bake your pie in the middle of the oven! The slashes cut in the top of a two-crust pie aren’t just for looks…they allow the steam to escape!

9. A Purple Ribbon Pie... 1. has a bottom crust that is flaky, not soggy a. add filling to crust just before putting it in the oven b. avoid runny fillings by adding sugar to fruit at the last minute c. bake on a rack no higher than the middle of your oven 2. each slice looks attractive a. cut pastry with a sharp, thin-bladed, hot knife b. glaze the top crust

10. I've heard of weaving strips of cloth, but strips of pastry? Roll out the top crust of the pie in the usual manner. Cut this top crust into strips, ½ inch wide. Lay part of the strips across a colorful pie filling, all going one direction and spaced ½ inch apart. Weave the remaining strips of pastry over and under the first strips. Flute the edges. LATTICE-TOP PIE

11. THE END Now it's your turn. Are you ready to try pastry?

12. Preparing individuals for life and work • Strengthening families • Empowering communities Created by Barbara L. Swarthout, Family & Consumer Sciences teacher at Elkhorn High School