Objective:

1. Objective: • 1: Describe various pies and the process to make a pie crust.

2. A PIE is any dish consisting of a crust with a filling.

3. Types of Pies Compare and Contrast • Fruit Pies • Cream Pies • Custard Pies • Savory Pies

4. Fruit Pies • Whole or sliced fruit is combined with sugar and a starch thickener. • The sugar forms a syrup with the fruit juices. • The thickener congeals the syrup to firm up the filling as it bakes. • Common thickeners – flour, cornstarch, tapioca starch

5. Cream pies • The filling is similar to pudding, consisting of eggs, milk, cornstarch and flavoring • The filling is precooked, cooled and poured into an already baked and cooled crust. • Examples • Lemon • Banana • Coconut • Butterscotch • Chocolate

6. Custard pies • Similar texture to cream pies • The uncooked custard filling is baked at the same time as the crust • Examples • Pumpkin • Pecan

7. Savory Pies • Not a dessert pie • Contains cooked meat, poultry, seafood, or vegetables in a thickened sauce

8. Four Main Ingredients • Flour and water form the gluten structure • all purpose flavor is usually used • Fat adds flavor and tenderizes the gluten • Shortening and lard make the flakiest crust • Oil will produce a less flaky crust • Ice-cold water helps keep the fat from melting during the mixing • Salt enhances the flavor of the fat • Some recipes add a little sugar and vinegar to bind with the flour proteins to limit the gluten formation

9. Decorating the edges • The fancy edges are called fluting. • Examples:

10. One – Crust Pies • Some one crust pies bake the pastry at the same time as the filling • Others cook the pie crust separately and then fill • The only change is to leave ½ inch overhang after fitting into bottom of the pan in order to flute. • To keep it from puffing up when baking, • Docking = use a fork to poke small holes, or… • Put another smaller pie pan on top, or… • Line it with aluminum foil and then fill with dried beans

11. Two crust pies • After rolling out and positioning the bottom crust into the pan, trim the edges even with the edge of the pan • Roll out the top crust, but keep it covered until you need it. • Prepare the filling and pour it over the bottom dough • Place the top dough over the filled pie. • Trim the top dough to about ½ inch larger than the pie pan. • Slightly moisten the edge of the bottom dough. Tuck the overhang under the edge of the bottom edge. Press both together • Flute the edge • Cut several slits in the top dough near the center • Optional – glaze the top with milk and a light sprinkle of sugar or with beaten egg mixed with water. • Optional – use cookie cutter to cut shapes from leftover dough and place them on the filling.

12. Lattice Crust Video

13. Crumb crusts • Made of crushed crackers or cookies • Graham crackers, gingersnaps, sandwich cookies, vanilla wafers, or macaroons. • You can also add nuts, oats, coconut, or spices • Grind crumbs very fine and stir in melted butter or margarine and press • Crust may be baked or chilled

14. Streusel • A crumbly mixture of butter, flour, sugar and spices

15. Turnovers • A square or circle of pastry dough folded over a sweet or savory filling • Baked or deep-fried

16. Tarts • A tart has a single pie crust, but it is always removed from the pan before serving • A full size tart, also called a flan, is made in a special pan with a removable bottom or with a flan ring • A galette (gah-LEHT) is a hand shaped tart

17. Baking Pies and Tarts • Pie shells are usually baked at 425 or 450 F for about 20 minutes. • Filled pies are baked at a similar temperature for the first 10 minutes, and then at 350 to finish. • Don’t line the oven rack with foil, but putting an empty pan on the shelf below can catch drips. • If you add the filling to the crust and let it sit, it can make the crust soggy. • If the crust is browning too fast on edges, shield them with foil.