pies goodston production. history of pies pies originated in greece. they were honey based fillings...
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History of Pies• Pies originated in Greece. They
were honey based fillings and were served as a delicacy to the very wealthy.
• Another name for a French custard pie is a quiche.
• Pizza is the Italian word for pie.
History of Pies
• Pie- a Flaky crust with either a sweet or savory mixture.
• A sweet pie may contain fruit, custard, or cream filling.
• A savory pie is filled with meat or custard and a vegetable mixture. It is served as a main dish.
Pies
• Pies can have one or two crusts and are made with salt, flour, water and fat.
• They may also have ingredients such as milk, eggs, or oil.
Pie Construction
• A pie is a combination of a filling and a crust.
• A 1-crust pie has a bottom crust only.
• The crust may be baked. (be sure to prick the crust before baking.)
–Example: chocolate pudding
Pie Construction
• A 2-crust pie has a bottom and top crust with filling in between.
–Example:
apple pie
Pie Construction
• A deep-dish pie is a fruit pie with only a top crust. Fruit filling is placed in a baking dish, covered with a crust and baked.
–Example: pot pie
Crusts• A. Pastry is a mixture
of shortening, salt, water and flour. When mixed properly, the pastry forms flaky layers as it bakes.
• Cut In:
Use a pastry blender to cut shortening into flour.
Crusts
• Handle as little as possible to avoid developing the gluten. This makes pie dough tough.
• If pie dough cracks or tears, repair with the extra dough. Moisten the area to be patched with water and patch with dough.
• Sprinkle with flour and continue to roll with a rolling pin.
Crumb Crust
• B. Crumb crust: crumbs mixed with margarine or butter and sugar.
• The mixture is pressed into a pie pan and baked.
• Crumbs include:– Graham crackers– Gingersnaps– Vanilla wafers– Chocolate cookies
Types of Pies:
• Fruit Pies: Two crust pies made from fresh, frozen or canned fruit
can be thickened, and add sugar to make filling.
Examples: Apple, blueberry, cherry
More pies…..• Cream pies: “pudding-type
filling;” may be cooked or instant (crust is baked before.)
Examples: Chocolate• Custard pies: filling contains
eggs and milk baked with crust.
Examples: Pumpkin
Even more pies…..
• Chiffon pie: are made with gelatin and flavored with fruit. Beaten egg whites make the pie lighter.
Example: Lemon Chiffon Pie
• Savory: Meat filling, used as a main dish.
Example: Chicken Pot Pie
Finishing touches….
• Fluting: prevents filling from seeping out.
• Forked: Flattened with a fork. Dip the fork in flour to keep from sticking.
• Scalloped: Pinch ‘V’ shape with index finger on inside against knuckles on outside.
1 vocab to add!
• “Weeping”- common problem in meringue pies. (moisture forming under the meringue topping)
• Two crust pie – top crust is bigger
• Lattice pie – bottom crust is bigger
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