pies and pastries

PastryIs dough in a pie shell or tart shell shape used as a container for both sweet and savory food.

PieIs a pastry shell which contains filling.

PieIs a baked dish which is usually made of pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Savoury

Pieare defined by their crust.

Pie Crust•Filled Pie

•Top-crust PieSingle-crust or Bottom-crust

•Two-crust Pie

•Filled Pie•Single-crust or• Bottom-crust

•Filled PieHas pastry lining the baking dish, & the filling is placed on top of the pastry but left open.

•Filled Pie

•Top-crust PieAlso called cobbler

•Top-crust PieHas the filling in the bottom of the dish and is covered with a pastry or other covering before baking

•Top-crust Pie

Has the filling completely enclosed in the pastry shell.

•Two-crust Pie

•Two-crust Pie

A good quality and a delightful pastry crust are flaky and tender.

This can be achieved by performing the following:

1. Use lard for shortening

2. Mix the ingredients as quickly as possible.

3. Use as little liquid as possible.

4. Have all the ingredients at room temperature.

Basic Proportions for Pie Crust

Pie CrustThe baked dough for pies.

INGREDIENTS

SINGLE PIE

CRUST

DOUBLE PIE

CRUSTAll-purpose

flour1 cup 2 cups

Salt ½ tsp 1 tsp

Lard 1/3 cup 2/3 cup

Cold Water 2-3 Tbsp 4-5 Tbsp

Characteristics of Well-Made Pies and Pastries:

1. Even thinness all over and fits the pan just right.

2. It is light golden brown in color with dark brown edges.

3. The crust is also slightly blistered and rough with a delicately crisp, flaky texture and rich delicate flavor.

Common Failures in Baking Pies and Pastries and their Causes:

FAILURE

CAUSES

Tough crust

•Insufficient shortening•Too much water•Ov ermixing and overhandling•Excess flour

Solid crust

•Too low oven temperature

FAILURE

CAUSES

Too pale crust

•Overmixing•Underbaking•Too low oven temperature

Too dark crust

•Overbaking•Too high oven temperature

FAILURE

CAUSES

Soggy lower crust

•Over handling•Too much filling•Pie placed too high in the oven•Uneven oven heat

Thick soft, doughy crust

•Insufficient fat•Too much water•Pastry rolled too thick•Too low oven temperature

FAILURE

CAUSES

Thin, brittle, and easily burnt crust

•Too much fat•Pastry rolled too thin

Appearance of pastry shell blisters

•Pastry fitted too tightly in pan and not pricked enough.

FAILURE

CAUSES

Pie shrinks in pan

•Wrong proportion of ingredients •Over handling of pastryToo low oven temperature

Poor flavor

•Wrong proportion of ingredients•Poor quality of ingredients

Pie Fillings•A delicious pie lies in the secret of its filling.

Pie Fillings•Fillings may include fruits such as mango, pineapple, and banana, meringue, and cooked cream

Pie Fillings•A good fruit pie has a sweet, tart taste and juicy without being runny.

Pie Fillings•A good meringue or cream pie has a light, airy filling which is slightly moist and rather thick’.

Pie Fillings•These pies should be kept well-chilled before serving.

pies and pastries

Food