pie dough basics
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Pie Dough Basics. Goal 7.02: Principles of pastry production. Pie Dough Basics. sometimes called 3-2-1 dough/refers to the ratio of flour (3), fat (2), and water (1) good pie- based on gluten development and mixture of flour and fat proper technique makes great pie - PowerPoint PPT PresentationTRANSCRIPT
Pie Dough Basics
Goal 7.02: Principles of pastry production.
Pie Dough Basics sometimes called 3-2-1 dough/refers to the
ratio of flour (3), fat (2), and water (1) good pie- based on gluten development and
mixture of flour and fat proper technique makes great pie latticework- grid pattern on a pie crust made
with strips of pie dough
Pie Dough Ingredients pastry flour- less gluten then bread flour/ allows for
perfect liquid absorption/just enough gluten to hold the dough together during rolling
vegetable shortening- melting point 90 F-100F higher than butter/consistent quality/cut or rubbed into flour/size of the fat particles determine the flakiness of the crust
water/milk- 40 F or colder to keep fat firm/added to flour to form gluten/do not overmix=tough dough/too little liquid=dough falls apart/too much liquid=tough dough and too much gluten
salt- tenderizes the gluten/enhances flavor/sift with flour or dissolve in liquid to ensure even distribution
Types of Pie Dough two crust- bottom and top crust (lattice or other dough
decorations) single crust- bottom crust only/ usually cream or
custard flaky- flour is not completely blended with the fat
long flake-the fat is the size of walnuts/very flaky/used for the top crust
short flake- fat pieces the size of peas/ gluten develops after the liquid is added and the dough is mixed/forms flaky layers when the dough is rolled out/often used for two crust pies
Mealy Pie dough- resembles course cornmeal/fat and flour blended more completely/less liquid/highly coated in fat and absorb less liquid/creates a less soggy baked dough/custards and fruit pies
Pie Dough Preparation
1. Shaping Pie Dough should not be overmixed mixing by hand is best sift pastry flour with salt cut or rub fat into flour use cold liquid cover and chill dough before using/can chill
overnight to relax gluten do not refrigerate longer than a week can freeze in 8 or 10 oz portions/defrost
overnight
2. Scaling Dough 9 inch top crust=7oz of dough 9 inch bottom crust=8oz of dough add 1 oz of dough for the top crust and 2 oz of
dough for the bottom crust for each additional inch of crust diameter
3. Dusting sprinkle VERY LIGHTLY with flour DO NOT use too much flour, it will make the
dough tougher.
4. Rolling1. Roll the dough to a round shape 1/8 inch
thickness all over.2. Roll from the center to the outer edges. 3. Check the dough occasionally to make sure
it is not sticking.
5. Panning1. Roll the dough tightly around the rolling pin
to lift it without breaking it.2. Unroll the dough into the pie pan.3. Do not stretch the dough, press it into the
sides of the pie pan.4. Avoid air bubbles between the pan and the
dough.
6. Fluting Single-Crust Pies making uniform folds around the edge of the
pie fold under the extra dough extending beyond
the edge of the pie pan and bring it above the pan’s rim, even with the edge
press your thumbs together diagonally to make a ridge around the dough
7. Sealing and Fluting Two Crust Pies1. Place the cold filling in the bottom crust.2. Place the top crust on top of the filling.3. Use a small amount of water or egg wash to
moisten the edge of the bottom crust and seal the two crusts together.
4. Tuck the edge of the top crust under the bottom crust .
5. Flute the crust and apply an egg wash or a glaze to the top crust.
Baking Pie Shells baking blind- bake pie crust in advance
dough fitted into a pan pierced with fork tines or a dough docker
( prevents bubbles/blisters) place an empty pie pan on top of the dough and
turn upside down to bake cover the dough in the pan with parchment paper
and fill the shell with dry beans or pastry weights
Pie Fillings fruit, custard, cream pie topped with meringue, whipped cream, marshmallows Cooked Fruit- fruit is precooked or purchased
premade/cooled and added to unbaked shells/baked between 400 F and 425 F/crust is golden brown
Cream Filling- pastry cream (cornstarch-thickened egg custard)/cooked on the range/placed in a prebaked crust/often topped with meringue
Custards- made with eggs/unbaked crust is filled with uncooked filling and baked/egg protein firms the pie/careful not to overcook/start cooking at 400-425 F for first 10 minutes then reduce to 325-350 F
Making Custard custard- eggs, milk or cream, flavorings,
sweetners stirred custard- made on the range in a double
broiler/constantly stirred/used as dessert sauce or part of a more complex dessert
baked custard- handout
Making Pudding pudding-milk, sugar, eggs, flavorings,
cornstarch or cream for thickening see handout
Mousse Filling light, airy dessert or pie filling made with meringue and whipped cream to
enhance lightness fruit or chocolate often serves as a base mousse often topped with whipped cream
Determining Donenesscustard and soft pies- no liquid shakesfruit pies- follow formula guidelines
soft pies- contains eggs that firm up the pie/ex: pecan
chiffon pie- cooked fruit or cream filled stabilized with gelatin/meringue is folded in/placed in a prebaked shell and chilled
Types of Starches used to thicken pie fillings cornstarch- sets up a gel that allows filling to
hold shape when sliced modified starch-waxy maize/corn product that
will not break down when frozen tapioca or flour starch- thicken but often
cause the filling to be cloudy pregelatinized starch- precooked/can be used
if fruit does not need to be cooked before filling the shell
Storing Pies refrigerate- custard/cream pies fruit pie- room temperature unbaked pie shells/unbaked fruit pies- frozen
for 2 months
Pie Equipment
mixer and attachments pastry blender rolling pin pastry wheel pastry work table-marble/
granite convection oven tart pans pie pans pastry tools pie divider Bohen’s Scale/baker’s balance
beam scale