How do you make pastry (pie crust) light and flakey?

◦ Ingredients = flour, fat, salt & water

◦ Mixing = how much?

◦ Handling = how carefully?

To create flaky pastry, low protein flour must be used so a limited amount of gluten will form.

Pastry flour is made of soft wheat, and makes a more tender pastry.

If pastry flour is not available, a combination of 1 part all-purpose flour and 2 parts cake flour gives similar results.

A number of fats can be used in pastry. They each have distinct characteristics. 

General Function: Fat surrounds the flour molecules and prevents too much water from coming in contact with the flour and forming excess gluten. Fat is called shortening because it “shortens” the strands of gluten. 

The liquid used to make pastry should be very cold to prevent softening the fat. 

Function: Water (or other liquid) moistens the dry ingredients and binds them together to form dough. The amount will vary because of the absorptive properties of flour.

Always add half of the required liquid. Pat or fold the dough together. Add more liquid (1-2 Tablespoons at a time) as needed to achieve the proper consistency.

 

http://www.epicurious.com/video/technique-videos/technique-videos-pies/1915458783/pies-making-pie-dough-by-hand/1915433346

Double a basic one-crust recipe Roll, then insert the bottom crust Fill the pie Roll, then cover the filling Seal, then flute the edges Vent the top crust Bake as directed

Roll the Pastry Out Transfer Crust to the Pie Pan Cut the Excess Crust Flute the Edge Bake or Fill and Bake

Pie Shells: Baked = 4 months Unbaked = 2 months

Fruit pies: Bake first = 4-6 months Thaw or warm to serve

Custard, Cream or Chiffon Pies = DO NOT Freeze

Chiffon Pies = 1 month thaw 2-4 hours at room temperature

Freeze pies first, then seal in foil or plastic, and label.

Add one of the following to the flour before mixing:

1 t. cinnamon 1 ½ t. citrus peel 2 T. chopped nuts ½ C. cheddar 1 t. celery seed

Place a doily or stencil on top of pie. Sprinkle with powdered sugar, cocoa powder or ground nuts.

Drizzle syrup on the plate before placing pie on it, or place pie on the plate, and drizzle over pie and plate.

Blend fruit and pour a thin layer of “sauce” on the plate. Drop chocolate syrup or heavy cream at intervals, and drag a knife blade through the dots to “Sauce Paint”.

Pastry cut-outs can be placed on, or around the edge of an un-cooked shell. They may also be baked at 450° for 10 minutes, and arranged on top of a cooked pie.