pies and pastry dough
DESCRIPTION
Pies and Pastry Dough. Objective:. Identify and prepare pastries. 4 Main Pie Ingredients. Flour = structure Salt = flavor Fat = tenderness Liquid = holds dough together + moisture. Pastry Dough Ingredients. Differences in fats: Taste and flavor Lard or Shortening = more tender - PowerPoint PPT PresentationTRANSCRIPT
Pies and Pastry Dough
Objective:• Identify and prepare pastries
4 Main Pie Ingredients
• Flour = structure• Salt = flavor• Fat = tenderness• Liquid = holds
dough together + moisture
• Differences in fats:– Taste and flavor– Lard or Shortening =
more tender– Oil = harder to handle i.e.
crumbly
• Differences in flours:– All-purpose – harder
wheat, more gluten– Cake flour – softer wheat,
less gluten
Pastry Dough Ingredients
Understanding Pie Dough• Pie crusts are made from four
basic ingredients: flour, fat, salt, and water
• Flour gives structure to the pastry• Fat makes pie tough because it
causes gluten development in flour
• Fat adds flakiness because it separates the layers of gluten
• Oil and margarine are the two most common fats used to make pie crust
• Oil makes pie crust mealy and tender rather than flaky and tender
• Water provides moisture to help gluten form and produces steam for flakiness
Understanding Pie Dough
• Salt adds much more to pie crust than other flavorings
• Shortening is cut into the flour until it resembles particles the size of salt
• Pie dough should be mixed with the hands
• A pie crust recipe should always list a specific amount of water
• Too much flour, water, or fat will make the pie crust tough
• Dough that is stretched to fit the pie pan will shrink from the sides while baking
Making Dough
• When cutting in shortening with flour and salt, it is important to mix it thoroughly together like coarse corn meal so that your crust is tender and flaky
• Water must be icy cold to prevent the fat from melting
• Use a fork to mix the water into the dough
• Handling the dough too much toughens the pastry dough
Rolling Dough
• Always begin rolling from the center to the outer edge, lifting it up at the edge
• Poking holes in the dough with a fork or pricking it, will prevent the dough from puffing during baking
• Using a pastry cloth and stockinet will help prevent it from sticking to the rolling pin and counter top
Three Styles of Pie Crusts
• Pie shell – baked separately and filled
later– pricked crust– Filled with creams/pudding
• Single crust pie – bottom crust and filling
baked together – Ex: pecan and pumpkin
• Double crust pie– bottom crust, filling, and top
crust baked together– Ex: fruit pies
Double Crust Pie Sealing
• Cut excess edge of dough off bottom crust
• Fill pie dish• Lay top dough over
ingredients then cut excess edge of dough off the top crust
• Rub water on the bottom crust before adding top crust
• Crimp them together using various fluting techniques
• It is all right to re-roll the dough if it is not rolled perfectly the first time
• Custard, chiffon, and cream pies do not need to be refrigerated and should be used within 6-7 days
• Fruit pies are best when eaten within 1-2 days but can be kept up to four days
• Fruit pies can be frozen for 9-10 months. They are better if frozen after baking rather than before baking
• Cream/custard pies freeze very well
• Baked or unbaked pie crusts may be frozen.
Storing & Caring for Pies/Dough
Secrets to Successful Pastries• If your pastry is crumbly and hard
to roll:– Add more water, 1 teaspoon at a time– Toss the flour mixture and water
together a little more or just till evenly moistened
• If your pastry is tough:– Use a pastry blender to cut in the
shortening or lard till well mixed and all of the mixture resembles small peas.
– Use less water to moisten the flour mixture.
– Toss the flour mixture and water together only till all of the flour mixture is moistened.
– Use less flour when rolling out the pastry.
• If your crust shrinks excessively:– Roll the pastry to an even thickness– Mix in water only till evenly
moistened– Don’t stretch pastry when
transferring it
• If the bottom crust is soggy:– Use a dull metal or glass pie plate,
not a shiny metal pan– Patch any cracks in the pastry with
a scrap of the pastry before adding the filling
– Be sure the oven temperature is accurate. If the temperature is too low, the bottom crust will not bake properly
Secrets to Successful Pastries