Pie Dough Basics

1. Pie Dough Basics Goal 7.02: Principles of pastry production.

2. Pie Dough Basics • sometimes called 3-2-1 dough/refers to the ratio of flour (3), fat (2), and water (1) • good pie- based on gluten development and mixture of flour and fat • proper technique makes great pie • latticework- grid pattern on a pie crust made with strips of pie dough

3. Pie Dough Ingredients • pastry flour- less gluten then bread flour/ allows for perfect liquid absorption/just enough gluten to hold the dough together during rolling • vegetable shortening- melting point 90 F-100F higher than butter/consistent quality/cut or rubbed into flour/size of the fat particles determine the flakiness of the crust • water/milk- 40 F or colder to keep fat firm/added to flour to form gluten/do not overmix=tough dough/too little liquid=dough falls apart/too much liquid=tough dough and too much gluten • salt- tenderizes the gluten/enhances flavor/sift with flour or dissolve in liquid to ensure even distribution

4. Types of Pie Dough • two crust- bottom and top crust (lattice or other dough decorations) • single crust- bottom crust only/ usually cream or custard • flaky- flour is not completely blended with the fat • long flake-the fat is the size of walnuts/very flaky/used for the top crust • short flake- fat pieces the size of peas/ gluten develops after the liquid is added and the dough is mixed/forms flaky layers when the dough is rolled out/often used for two crust pies • Mealy Pie dough- resembles course cornmeal/fat and flour blended more completely/less liquid/highly coated in fat and absorb less liquid/creates a less soggy baked dough/custards and fruit pies

5. Pie Dough Preparation

6. 1. Shaping Pie Dough • should not be overmixed • mixing by hand is best • sift pastry flour with salt • cut or rub fat into flour • use cold liquid • cover and chill dough before using/can chill overnight to relax gluten • do not refrigerate longer than a week • can freeze in 8 or 10 oz portions/defrost overnight

7. 2. Scaling Dough • 9 inch top crust=7oz of dough • 9 inch bottom crust=8oz of dough • add 1 oz of dough for the top crust and 2 oz of dough for the bottom crust for each additional inch of crust diameter

8. 3. Dusting • sprinkle VERY LIGHTLY with flour • DO NOT use too much flour, it will make the dough tougher.

9. 4. Rolling • Roll the dough to a round shape 1/8 inch thickness all over. • Roll from the center to the outer edges. • Check the dough occasionally to make sure it is not sticking.

10. 5. Panning • Roll the dough tightly around the rolling pin to lift it without breaking it. • Unroll the dough into the pie pan. • Do not stretch the dough, press it into the sides of the pie pan. • Avoid air bubbles between the pan and the dough.

11. 6. Fluting Single-Crust Pies • making uniform folds around the edge of the pie • fold under the extra dough extending beyond the edge of the pie pan and bring it above the pan’s rim, even with the edge • press your thumbs together diagonally to make a ridge around the dough

12. 7. Sealing and Fluting Two Crust Pies • Place the cold filling in the bottom crust. • Place the top crust on top of the filling. • Use a small amount of water or egg wash to moisten the edge of the bottom crust and seal the two crusts together. • Tuck the edge of the top crust under the bottom crust . • Flute the crust and apply an egg wash or a glaze to the top crust.

13. Baking Pie Shells • baking blind- bake pie crust in advance • dough fitted into a pan • pierced with fork tines or a dough docker ( prevents bubbles/blisters) • place an empty pie pan on top of the dough and turn upside down to bake • cover the dough in the pan with parchment paper and fill the shell with dry beans or pastry weights

14. Pie Fillings • fruit, custard, cream pie • topped with meringue, whipped cream, marshmallows • Cooked Fruit- fruit is precooked or purchased premade/cooled and added to unbaked shells/baked between 400 F and 425 F/crust is golden brown • Cream Filling- pastry cream (cornstarch-thickened egg custard)/cooked on the range/placed in a prebaked crust/often topped with meringue • Custards- made with eggs/unbaked crust is filled with uncooked filling and baked/egg protein firms the pie/careful not to overcook/start cooking at 400-425 F for first 10 minutes then reduce to 325-350 F

15. Making Custard • custard- eggs, milk or cream, flavorings, sweetners • stirred custard- made on the range in a double broiler/constantly stirred/used as dessert sauce or part of a more complex dessert • baked custard- handout

16. Making Pudding • pudding-milk, sugar, eggs, flavorings, cornstarch or cream for thickening • see handout

17. Mousse Filling • light, airy dessert or pie filling • made with meringue and whipped cream to enhance lightness • fruit or chocolate often serves as a base • mousse often topped with whipped cream

18. Determining Doneness custard and soft pies- no liquid shakes fruit pies- follow formula guidelines

19. soft pies- contains eggs that firm up the pie/ex: pecan • chiffon pie- cooked fruit or cream filled stabilized with gelatin/meringue is folded in/placed in a prebaked shell and chilled

20. Types of Starches • used to thicken pie fillings • cornstarch- sets up a gel that allows filling to hold shape when sliced • modified starch-waxy maize/corn product that will not break down when frozen • tapioca or flour starch- thicken but often cause the filling to be cloudy • pregelatinized starch- precooked/can be used if fruit does not need to be cooked before filling the shell

21. Storing Pies • refrigerate- custard/cream pies • fruit pie- room temperature • unbaked pie shells/unbaked fruit pies- frozen for 2 months

22. Pie Equipment • mixer and attachments • pastry blender • rolling pin • pastry wheel • pastry work table-marble/ granite • convection oven • tart pans • pie pans • pastry tools • pie divider • Bohen’s Scale/baker’s balance beam scale