PASTRY

1. PASTRY

2. What is pastry? • When flour, salt, water, and fat come together to form a dough • Used for pies, tarts, appetizers, pie shells, turnovers, etc.

3. Single Crust Pies

4. Double Crust Pies

5. Ingredients • Flour gives structure to pastry. Use a low gluten content to remain tender. *all-purpose or pastry flour • Fat makes pastry tender by inhibiting the development of gluten. It contributes to flakiness by separating the layers of gluten. *lard, shortening, butter, margarine, or oil

6. Ingredients • Water provides the moisture needed for the development of the gluten and the production of steam. *need a small amount of water • Salt contributes flavor to pastry.

7. Gluten • develops when you moisten and stir the flour with water. • trapped air and steam forms from the heated water • air and steam is needed for flakiness.

8. Reasons for Toughness • too much flour • too much liquid • too little fat • too much handling

9. Reasons for Tenderness DON’T: • overmix the dough when adding the liquid • use the rolling pin too vigorously when rolling the pastry • stretch the pastry when fitting it into the pie plate DO: •  handle dough as little as possible

10. Refrigeration Required: • cream • custard • chiffon NOT required: • fruit