Understanding Food

Chapter 26: Pies and Pastries

Types of PastryAll pastries fall into one of two basic types: Plain pastry Puff pastry

Types of PastryPlain pastry: Pastry made for producing pie crusts, quiches, and main-dish pies. Puff pastry: A delicate pastry that puffs up in size during baking due to numerous alternating layers of fat and flour.

Types of PastryThere are a wide assortment of puff pastry variations, including:Blitz or quick puff pastryStrudelFrench pastriesPhyllo (fee-low)Danish pastriesPte choux (pot-a-shoe)

Preparation of PastryIngredients of PastryMost pastry flour mixtures usually contain at least four ingredients: Flour FatLiquid Salt

Preparation of PastryTenderness Gluten-concentration and distribution

FlakinessFatColdPlastic, firmWater Temperature

Preparation of Pastry

Preparation of Pastry

Flaky Crust

Preparation of PastryF I G U R E 2 6 - 5 Mixing pastry ingredients.

Preparation of Pastry

Preparation of PastryRolling:Both plain and puff pastry dough must be rolledLamination: The arrangement of alternating layers of fat and flour in rolled pastry dough.

Preparation of PastryFor plain pastry, the dough is rolled out in a circle 1 to 2 inches larger than the bottom of the pan.

Preparation of PastryA top crust is placed over the filling using the wedge procedure, or by lifting the wax paper and dough together, gently turning it over onto the filling, and slowly peeling off the wax paper.Streusel topping

Preparation of PastryTo avoid a soggy bottom crustfully thicken the filling before adding it into the pie shell. prebake the bottom crust.Prepare mealy crust.

Preparation of PastryPuff pastry relies on first folding the fat block and dough together before rolling. Repeated folding creates numerous layers of alternating fat and dough. These numerous folds contribute to the puffing up that occurs when the steam generated during baking forces the layers apart.

Preparation of PastryBakingWhether using a conventional oven, convection oven, or microwave oventype of pantemperaturemethod of testing for donenessBlind bake: To bake an unfilled pie crust.

Storage of PastryPastries are best consumed while freshPastry doughs freeze up to six months.Unbaked pies will last about four months in the freezer, while baked berry pies can be frozen for six to eight months.

Plain pastry is also known as pie pastry, and as the name implies, it is used for pie crusts. Puff pastry is primarily found in desserts such as Napoleons, turnovers, patty shells, tarts, and cream horns.

puff pastry = puff paste = pt feuillete = pate feuilletee = feuilletage = mille feuilles Notes:This is dough topped with chilled butter that's rolled out and folded again and again until there are hundreds of layers of butter and dough. The dough expands and the layers separate when it's baked, creating a marvelously rich and flaky pastry. Puff pastry is used to make croissants, Napoleons, Beef Wellington, pie crusts, and many other sweet and savory pastries. You can make puff pastry yourself, but it's hard to improve on the ready-made stuff sold in the frozen foods section of many supermarkets. Let frozen puff pastry defrost for about 30 minutes before you roll it out, but don't let it get too warm or it will become sticky.

These are fragile, paper-thin sheets of dough that are usually basted with melted butter and then stacked until they're many layers thick. When baked, the combined layers make a rich, flaky, and crumbly crust. Greeks use phyllo dough to make baklava and spanakopita, while phyllophiles elsewhere use it to make pie crusts, strudels, Beef Wellington, egg rolls, and countless other concoctions. Some cooks use cooking spray instead of butter between the layers to trim fat and calories. The dough dries out quickly, so work fast once you've opened the package, and cover any unused dough with plastic wrap topped with a damp towel. Use fresh dough if you can find it; it doesn't tear as easily as the frozen kind. The frozen version is often wedged near the pie shells in the supermarket's frozen food case; let it defrost in the refrigerator for 24 hours before using it.

Pastry flour only 7.5% protein, same as cake but not ground to as fine a level. All purpose is 10.5%.Fat- plastic fats best such as lard and shortening. Butter is too brittle when cold, too soft when room temp. Need to use cold fat for best results..Eggs and sugar, the latter sometimes added for its flavor and browning properties, are optional.

Tenderness differs from flakiness, and in fact, factors that contribute to one may detract from the other.

Fat the size of the particles, its firmness and how evenly it is spread-is the major contributor to flakiness.Tenderness is described as the ease with which pastry gives way to the tooth. The major influence on tenderness is the concentration and distribution of gluten.Tenderness is described as the ease with which pastry gives way to the tooth. The major influence on tenderness is the concentration and distribution of gluten.To achieve both, cut some particles of fat small to melt in and others larger to create pockets of air.

Water in the dough turns to steam upon bakingThe layering fat creates an impervious layerThe steam stays inside each dough layer, forcing it to expand because of the pressure it develops underneath each impervious fat layerFat melts and is absorbed by the dough, improving the eating properties of the pastry

Tender- cover flour to avoid gluten formation water, oil, fat cut too small, dough undermanipulatated

Flaky- cold, hard fat, pea size pieces, lard of shortening (no water) minimal water.Fat is probably the most important determination of quality in pastry, especially in creating flakiness. Lareg amounts of fat are required to produce a flaky crust.RollingBoth plain and puff pastry dough must be rolled, with minimum hand contact, in order to spread the fat and gluten in fine sheets layered on top of each other.Lamination: The arrangement of alternating layers of fat and flour in rolled pastry dough. During baking, the fat melts and leaves empty spaces for steam to lift the layers of flour, resulting in a flaky pastry.

The wider diameter allows sufficient dough to cover the sides of the pie pan.You may use one of two methods.A top crust is placed over the filling using the wedge procedure, or by lifting the wax paper and dough together, gently turning it over onto the filling, and slowly peeling off the wax paper.This prevents the contents from boiling over.A decorative crust can also be made.Another option is to sprinkle the filling with a streusel topping.Streusel topping: A crunchy, flavorful topping that can be strewn over the top of pies; it is made by combining flour, butter or margarine, brown sugar, and possibly spices (cinnamon) and chopped nuts (pecans, walnuts, or almonds).

To avoid a soggy bottom crust, it is important to fully thicken the filling before adding it into the pie shell. Another method is to prebake the bottom crust.A third method is to prepare a mealy crust.Mealy: A pastry with a grainy or less flaky texture, created by coating all of the flour with fat.Puff pastry, which is higher in volume and fat than other pastries, relies on first folding the fat block and dough together before rolling. Repeated folding creates numerous layers of alternating fat and dough. If the fat does not stay as a separate layer, the pastry will have fewer layers and a gummy texture. These numerous folds contribute to the puffing up that occurs when the steam generated during baking forces the layers apart.BakingWhether using a conventional oven, convection oven, or microwave oven, the type of pan, the temperature, the time, and the method of testing for doneness are important to the finished pastry product.Blind bake: To bake an unfilled pie crust.Pans-pyrex or pans with dull finishes because they help absorb the heat. Puff pastries are baked on cookie sheets. Bake in center of oven. Custards in bottom radk so curst will bake quickly and not have time to get soggy.Temperature preheated oven 425-450. Slower baking contributes to shrinkage. The high heat generates steam, melt fat and sets glutenMethod lightly delicately browned crust signals bakin g is complete. Adding a thin layer of butter on the crust helps it to brown. Once done the pies should be cooled in the pan on a wire rack to prevent moisture condensation and soggy lower crust.Blind bake tend to bubble, lose shape and brown unevenly. Prevent by pricking the pie dorgh with afork and/or wieghing it down with beans that are removed after baking. Pastries are best consumed while fresh, but most keep longer when refrigerated, and some can even be frozen. Pastry doughs freeze up to six months.Unbaked pies will last about four months in the freezer, while baked berry pies can be frozen for six to eight months.Not all pies can be frozen, especially if they contain egg and milk products, which may separate out.