Pies and Pastries

Pies
Mean any variety of foods enclosed in pastry and baked It can be made without a top crust or more typically, topped with a full or lattice crust. Generally made in a slope-sided pan and cut into wedges for service. Can be filled with fruits, custards and cooked fillings.

Pastries
Refer to any group of doughs made primarily with flour, water and fat. Refers to a variety of baked products made with a high proportion of fat to flour and very little liquid.

Basic ingredients
4 basic ingredients
Flour, fat, salt, water When combined correctly, pastry is tender and flaky

Flour give structure

Can use pastry or all purpose flour Pastry has lower percentage of protein and uses a smaller amount of fat

Pastry Flour
Pastry flour is best for pie doughs Has enough gluten to produce the desired structure and flakiness, yet is low in gluten to yield a tender product if handled properly. If stronger flours are used, the percentage of shortening should be increased slightly to provide more tenderness

Fat - makes the pastry tender and flaky

Most bakers use lard or vegetable shortening Inhibits the development of gluten = tender Separates layers of gluten = flaky Fat forms a waterproof barrier around flour
This prevents too much water from coming into contact with proteins of flour which results in too much gluten

Too little fat = tough Too much fat = crumbly

Fat
A. Regular Hydrogenated Shortening most popular fat for pie crust because it has the right plastic consistency to produce a flaky crust is firm and moldable enough to make an easily workable dough.

B. Emulsified shortening
Should not be used, as it blends too quickly with the flour and makes it difficult to achieve a flaky pastry

C. Butter
Contributed excellent flavor to pie pastry cut it is frequently avoided in volume production for two reasons it is expensive it melts easily, making dough difficult to handle

D. Lard
An excellent shortening for pies because it is firm and plastic, properties that produce good flakiness

Waterprovides the moisture for the development of gluten and production of steam Only a small amount is needed Too much = tough Too little = crumbly and difficult to roll Cold or Colder water is added to maintain dough temperature

Salt
Has a conditioning effect on the gluten. Contributes to flavor

Basic Types of Pie Doughs

1. Flaky pie dough

the fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts- the flour is not completely blended with the fat and the fat is left in pieces. it is best for pie top crust and lattice coverings and may be used for prebaked shells that will be filled with a cooled filling

 2. Mealy Pie Dough the fat is blended into the flour more thoroughly, until the mixture looks course corn meal. it is sturdier and resists sogginess better than flaky dough it is used whenever a soggy crust would be a problem

 More complete coating of the flour with fat has several results: crust is short and tender because less gluten can develop. less water is needed because the flour wont absorb as much as in flaky dough. less likely to absorb moisture from the fillings

 3.Sweet Tart Dough is a rich nonflaky dough used for sweet tart shells. it is sturdier than flaky and mealy dough because it contains eggyolks and the fat is is blended in thoroughly

 4.Shortbread Tart Dough is a sweet tart dough with a high percentage of fat. fragile and not flaky

BASIC PIE DOUGH 1. Cutting the fat into the flour coarsely for flaky dough

 BASIC PIE DOUGH 2. Cutting the fat into the flour finely for mealy dough

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 1. A typical pie crust or tart shell should be rolled to a thickness of approximately 18 inch (3 millimeters); it should also be at least 2 inches (5 centimeters) larger in diameter than the baking pan

Notes: Roll to 1/8 Roll 2 larger the pan diameter

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 2. Carefully roll the dough up onto a rolling pin..Position the pin over the pie pan or tart shell and unroll the dough, easing it into the pan or shell.

Notes: Use the rolling pin to gather the dough onto the pin. Wrap the dough around the pin and lift and unravel over the pan to unmold.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 3. Press the dough into the pan and trim the edges as

needed. Bake or fill as desired. 4. When making a double crust pie, roll the dough out as before, making the circle large enough to hang over the pans edge. The dough may be lifted into place by rolling it onto the rolling pin, as with the bottom crust

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE CRUST PIES AND TART SHELLS 5. Seal the top crust to the bottom crust with egg wash or water. Crimp as desired. Slits or designs can be cut from the top crust to allow steam to escape. Notes: Seal double crusts with egg wash and water. Use your fingers to seal the edges, crimp if desired.

Create slits in the center for steam to escape.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR LATTICE CRUSTS 1. Roll the dough out as before. Using a ruler as a guide, cut even strips of the desired width, typically 12 inch (1.2 centimeters). 2. Using an over-under-over pattern, weave the strips together on top of the filling. Be sure the strips are evenly spaced for an attractive result. Crimp the lattice strips to the bottom crust to seal. Streusel topping is also used for some pies, particularly fruit pies

Notes: Cut strips. Use an underover pattern to create a lattice top. Crimp ends in position. Streusel can be used also.

Characteristics of Pastry
Tender and flaky Flakiness is determined by layers of gluten separated by layers of fat puffed up with steam Tender: cuts easy with a fork, melts in your mouth when eaten Flaky: see thin layers of dough separated by empty spaces when cut with a fork

REMEMBER - Handling Dough

Too much handling = tough dough because of gluten development Handle gently and as little as possible Avoid the following:
Overmixing dough when adding liquid Using the rolling pin too vigorously Stretching pastry to fit pie pan

Preparing Pastry
Use a pastry blender to cut shortening into flour. Add cold water to pastry. Place the dough on a piece of wax paper. Lightly flour the dough. Use a rolling pin to roll out the dough bigger than the circumference of the pie plate.

Preparing Pastry (cont.):

To lift the dough, place a rolling pin close to an edge of the pie plate. Slowly roll the pin towards you while lifting the dough. Flute the crust.