Pie Doughs

1. Pie Doughs Food Service

2. The Pie Dough Most pie doughs have similar ingredients but differ in how the flour and shortening are mixed together and in the amount of liquid added to the dough. The best method of learning how pie dough is properly mixed together is by rubbing (using hands) for close control of mixing process. The ingredients of a pie dough are rubbed (cut in) with the palm of the hands or pastry blender until the proper consistency is obtained. The amount of rubbing required for proper consistency is a skill that is acquired through practice.

3. Pie Crust Types Pie doughs are classified into three crust types: • Mealy crust absorbs the least amount of liquid because the flour and shortening are rubbed together until the flour is completely covered with shortening. The flour is then unable to absorb a large amount of liquid. • Short flake crust, which is the most common type used, absorbs a slightly larger amount of liquid because the flour and shortening are only rubbed until no flour spots are evident. • The long flake crust absorbs the greatest amount of liquid because the flour and shortening are rubbed together very lightly, leaving the shortening in chunks about the size of the tip of the little finger.

4. Pie Crust Typescontinued….. The mealy crust and the short flake crust are handled the same way after mixing. The doughs are refrigerated about 45 minutes to an hour until they are firm enough to roll with ease. The long crust flake must be refrigerated for a longer period of time. Usually several hours or overnight is required. If not refrigerated long enough, the dough will be soft and difficult to roll out. The type of pie dough used is determined by the type of filling that will be added. The correct amount and mixing of ingredients produces a good pie crust.

5. Faulty Pies: Crust not flaky • Cause • Dough mixed too warm • Shortening too soft • Rubbing flour and fat too much • Remedies • Have water cold • Have shortening at right temperature • Do not rub too much

6. Faulty Pies: Bottom crust soaks up too much juice Cause • Insufficient baking • Crust too rich • Too cool an oven • Remedies • Bake longer • Reduce amount of shortening • Higher baking temperature

7. Faulty Pies:Tough Crust Causes • Flour too strong • Dough overmixed • Overworking the dough • Too much water Remedies • Increase the shortening • JUST incorporate the ingredients • Work dough as little as possible • Reduce amount of water

8. Faulty Pies:Fruit boils out Causes • Oven too cold • Fruit slightly sour • No holes in top crust • Crust not properly sealed Remedies • Regulate oven temperature • Use more sugar • Have a few openings in the top crust • Seal bottom and top crust on edges

9. Pie Dough Ingredients The ingredients used in most pie dough recipes are flour, shortening, liquid(water or milk), salt, and sugar. Each ingredient plays an important part in the finished product. Flour should be sifted when preparing pie dough flour has a tendency to pack and form lumps. These lumps do not absorb the liquid as readily, which leads to overmixing. Chilling the flour in the refrigerator before mixing is a method used by some bakers to keep the dough below 70 degrees during the mixing period. This method is especially useful if mixing is done in a hot environment.

10. Pie Dough Ingredients The shortening or fat used in pie dough may be lard, hydrogenated vegetable shortening, or butter. A high-quality lard is required. However, most lards impart a flavor that may be objectionable if the filling does not cover this taste. Hydrogenated vegetable shortening is most commonly used because it has no taste and has a plastic consistency that is an ideal feature when cutting the flour into the fat. If butter is used to improve the flavor of the dough, it should be blended with hydrogenated vegetable shortening using one-third butter to every two-thirds shortening. This blend must be chilled in the refrigerator and allowed to harden slightly before it is cut into the flour because in mixing the butter and shortening together, the butter tends to soften. The use of butter increases the cost of the product. the increased cost may not pay, as the flavor of the butter may be overpowered by the filling.

11. Pie Dough Ingredients The liquid used in preparation of pie dough may be water or milk, depending on the recipe being used. Milk produces a richer dough and a better colored crust. If dry milk is used, it must be dissolved in water before it is added to the flour/shortening mixture. Both the water and the milk must be cold. This keeps the fat particles hard and prevents the dough from becoming too soft. The amount of liquid required in the recipe depends on the type of pie dough being prepared. If the mealy crust is used, less liquid is required.

12. Pie Dough Ingredients Salt brings out the flavors of all the ingredients used in the dough. The salt is dissolved in the liquid to ensure better distribution and prevent burnt spots. • Sugar adds sweetness and color to the baked crust. The form used may be granulated, syrup, or dextrose, depending on what is called for in the recipe. The sugar should be dissolved in the liquid to ensure complete distribution.

13. Pie Dough Preparation Pie dough must be mixed properly to ensure good results. Most faults in preparation of pie doughs develop when the dough is being mixed. The flour is sifted into a large round bowl and the shortening or fat is added and cut or rubbed into the flour by hand. The degree of rubbing is determined by the type of dough. The salt, sugar, and cold liquid are blended together until the salt and sugar are thoroughly dissolved. The liquid mixture is poured over the flour/shortening mixture. The two mixtures should be mixed only until the liquid is absorbed by the flour.

14. Pie Dough Preparation Too many times the dough appears sticky at this point, extra flour is added. If the dough appears stiff, extra liquid is added. This unbalances the recipe and causes overmixing, which results in toughness. This is the most common mistake made when preparing a pie dough. The amount of liquid added is the most important factor in producing a successful dough. After the dough is mixed, it is placed in a pan, covered with a damp cloth, and refrigerated until it is firm enough to be rolled . When the dough is firm, remove it from the refrigerator and scale it into 8 oz units. Return the 8 oz units to the refrigerator to be kept firm until ready to roll.

15. Pie Dough Preparation When rolling the dough, work with one unit of dough at a time. An 8 oz unit provides enough dough for one bottom or one top crust for an 8” or 9” pie. The rolling is done on a bench dusted with pastry flour. The amount of flour used to dust depends on the consistency of the dough. In some causes, bakers roll the pie dough on a floured piece of canvas. This deeps the dough from sticking to the bench. After the dough is rolled and the bottom or top curst is formed, any remaining scraps are pressed together and are used for the crust still to be made.

16. Pie Dough Preparation The flakiness of pie dough depends on the ratio of shortening to flour. The higher the percentage of shortening to flour by weight, the more tender the crust will be. Percentages of ingredients used in the average pie dough recipe are: Pastry flour 100% Shortening 60-75% Salt 2-3 Water 25%-35% Sugar 1-2% Dry milk 1-2% Flour is the main ingredient of pie dough and represents 100% because other ingredients used are based on the amount of flour.