CUL801: PASTRYIn your Culinary Journal:What is your favourite type of pie and why?Do you think making pie crust would be easy or difficult? Why?

LEARNING OUTCOME:

Prepare complex dough recipes by applying baking principles.

TYPES OF PIE DOUGH: FLAKY

1. Flaky Pie Dough

• Fat is cut into flour (using a

) until about

. is added, the flour

will absorb water and develop

. When the dough is rolled out the lumps of fat

will the flour.

• Used for many different types of fruit filling

Ex: pumpkin pie, apple, etc.

TYPES OF PIE DOUGH: MEALY

2. Mealy Pie Dough

• Fat is blended into flour (or crumbs)

until the mixture looks like .

The flour will become more coated with fat.

(less gluten; less water needed; less likely to

become soggy)

• Used for bottom crusts with pies with moist

fillings.

Ex:

PIE CRUSTS: SINGLE PIE CRUST

Single pie crust

Does have a top crust. It only has

the that lines the pie plate and

holds the filling.

The bottom Crust is placed in the pie plate and

the edges are trimmed. The edges are then

crimped to provide the Crust with a finished

look. Many times a single Crust is

before the filling is added

Pie Crust: Double pie crust

Both a and a .

The bottom crust is prepared , rolling out the dough to the shape of the pie dish.

Filling are then placed over the bottom crust.The top is prepared by rolling it out and is placed

the pie filling. They are placed together, the edges of both the top and bottom are trimmed so they can be

evenly together as the edges are crimped tightly.

Slits are then made in the top or holes are punctured in the crust with a fork to enable the

to be released as a the pie bakes.

PIE DOUGH: WATER Temperature of water should be... : Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very

.

Two reason for keeping it cold:To maintain proper dough

Avoid fat lumps.

PIE DOUGH: SALT

Why is salt important to use?

It has some

and effect on

gluten.

Contributes to .

 

PIE DOUGH: FAT What is the best type of fat to use in a pie dough?

The differences in textures of many pastries has to do

with the type of fat and how it's introduced. 

Fats contribute to the and

especially of pastry.

Pure fats, such as shortening, produce to

pastry than those that

contain butter. While butter contributes to the

.

Fat is often a trade-off between flavour and texture.

Some bakers use both butter and shortening to capture

the best qualities of each. But it comes down to

preference! 

PIE DOUGH: Recipes vary the amount of water used, why?

Too , plus over , develops too much gluten which causes a

pastry.

Too water in pastry causes the pastry to be crumbly and dry.

You should add the minimum amount of cold water or other liquids, such as milk. Then add more if needed

PIE DOUGH: What causes the pastry

to be tough?

Caused by and .

Its like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.

STEPS FOR MAKING PASTRY DOUGH:

1. Combine

ingredients

2. Cut in

3. Stir in using

a fork

4. Let dough

5. Roll out dough

MAKING A DOUBLE CRUST PIE:

Click on picture for website!

http://www.recipetips.com/kitchen-tips/t--809/how-to-make-a-double-pie-crust.asp

GRAHAM CRACKER CRUST Popular because they have an appealing

, are easy to make and

to prepare.

Usually used for unbaked pies

Ingredients:Graham cracker crumbsSugarButter (melted)

PIE FILLING: COOKED JUICE METHOD Juice is cooked; fruit retains better

and

.

When using this method the filling should be

cooled.

Juice needs to be brought to a and

then add to boiling juice to

become

, stir in other ingredients

for flavor and then pour gently over fruit. Then

the filling needs to cool quickly as possible.

TYPE OF STARCHES: CORNSTARCH AND WAXY MAIZECornstarch forms a

that holds its shapeWaxy maize are and form a soft rather than a firm gel.

Waxy maize and other modified starches are best for displaying fruit because it becomes clear when set.

THICKENING AGENT: Cooking starches:

To avoid lumping starches must be mixed with a

before being

added to a hot liquid.

Usually you would

dissolve a starch, like

cornstarch in cold water

and then stir into boiling

juice or other liquid you are

using for a filling for your pie.

WORKSHEET

Job Planning Sheet for KitchenDUE TODAY

Use notes to complete questions and pages 765-767 of your textbook.DUE FRIDAY

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