P I E S

By: Miss Hine

Pie Begins with Pastry

Pastry: The dough used to make piecrusts

Used for dessert pies or meat pies

Kinds of Pies

1. Fruit Pies Usually two crust pies May have a lattice top or other decorative top Filling may be canned, frozen, dried, or fresh fruit

2. Cream Pies Usually one crust pies Use cornstarch thickened pudding to make cream filling Often have a meringue topping

Kinds of Pies cont’d

3. Custard Pies One-crust pies filled with custard Custard is made from milk, eggs, and sugar

(but may contain other ingredients too)

4. Chiffon Pies One-crust pie filled with a mix of gelatin and cooked beaten egg

whites Light and airy Chilled until the chiffon sets

How to Make a PastryINGREDIENTS:

Flour Gives structure

Fat Inhibits gluten formation Produces tender, flaky pastries

Water Provides moisture Produces steam and gluten Use small amounts

Salt Contributes flavor

Measuring Ingredients

Be Accurate!! Too much flour will make pastry tough Too little fat will make pastry tough Too much liquid will make pastry tough Too little liquid will make pastry crumbly and hard to roll Too much handling will make pastry tough – Be Gentle!

Preparing the Pastry

Biscuit mixing method Cut shortening into flour

Roll out dough

Form dough to pie plate

Desirable Pastry Characteristics Tender and Flaky

Cuts easily with fork

Melts in your mouth

Light and evenly browned

Filling should neither be too runny or too firm