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Pies

Pies. Goodston Production. History of Pies. Pies originated in Greece . They were honey based fillings and were served as a delicacy to the very wealthy. Another name for a French custard pie is a quiche . Pizza is the Italian word for pie. History of Pies.

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Pies

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  1. Pies Goodston Production

  2. History of Pies • Pies originated in Greece. They were honey based fillings and were served as a delicacy to the very wealthy. • Another name for a French custard pie is a quiche. • Pizza is the Italian word for pie.

  3. History of Pies • Pie- a Flaky crust with either a sweet or savory mixture. • A sweet pie may contain fruit, custard, or cream filling. • A savory pie is filled with meat or custard and a vegetable mixture. It is served as a main dish.

  4. Pies • Pies can have one or two crusts and are made with salt, flour, water and fat. • They may also have ingredients such as milk, eggs, or oil.

  5. Pie Construction • A pie is a combination of a filling and a crust. • A 1-crust pie has a bottom crust only. • The crust may be baked. (be sure to prick the crust before baking.) • Example: chocolate pudding

  6. Pie Construction • A 2-crust pie has a bottom and top crust with filling in between. • Example: apple pie

  7. Pie Construction • A deep-dish pie is a fruit pie with only a top crust.Fruit filling is placed in a baking dish, covered with a crust and baked. • Example: pot pie

  8. Crusts • A. Pastry is a mixture of shortening, salt,waterand flour. When mixed properly, the pastry forms flaky layers as it bakes. • Cut In: Use a pastry blender to cut shortening into flour.

  9. Crusts • Handle as little as possible to avoid developing the gluten. This makes pie dough tough. • If pie dough cracks or tears, repair withthe extra dough.Moisten the area to be patched with water and patch with dough. • Sprinkle with flour and continue to roll with a rolling pin.

  10. Crumb Crust • B. Crumb crust: crumbs mixed with margarine or butter and sugar. • The mixture is pressed into a pie pan and baked. • Crumbs include: • Graham crackers • Gingersnaps • Vanilla wafers • Chocolate cookies

  11. Types of Pies: • Fruit Pies: Two crust pies made from fresh, frozen or canned fruit can be thickened, and add sugar to make filling. Examples: Apple, blueberry, cherry

  12. More pies….. • Cream pies: “pudding-type filling;” may be cooked or instant (crust is baked before.) Examples: Chocolate • Custard pies: filling contains eggs and milk baked with crust. Examples: Pumpkin

  13. Even more pies….. • Chiffon pie: are made with gelatin and flavored with fruit. Beaten egg whites make the pie lighter. Example: Lemon Chiffon Pie • Savory: Meat filling, used as a main dish. Example: Chicken Pot Pie

  14. Finishing touches…. • Fluting: prevents filling from seeping out. • Forked: Flattened with a fork. Dip the fork in flour to keep from sticking. • Scalloped: Pinch ‘V’ shape with index finger on inside against knuckles on outside.

  15. 1 vocab to add! • “Weeping”- common problem in meringue pies. (moisture forming under the meringue topping) • Two crust pie – top crust is bigger • Lattice pie – bottom crust is bigger

  16. Prick bottom crusts • Vent top crusts

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