7/28/2019 Single-Crust Pie Demo Form

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Single-Crust Pie Demo Form

Supplies Needed

Dish cloth/dish towel

Pastry blender

2 table knives

Rolling pin

Dry measuring cups/spoons

Liquid measuring cup

Waxed paper

Cutting board

Fork and spoon

Metal spatula and rubber scraper

Cup for ice

Ice

Water

Flour

Salt

Shortening

Sifter

Pastry cloth/rolling pin cover

2 pie pans

Main Ideas to Present1. Function of each of the ingredients as they are measured.

2. Pastry blender or 2 knives give the same results.

3. Excess mixing produces too much gluten and dough will be tough.

4. Amount of water depends on the flour, room temperature, humidity. It takes practice to knowwhen to stop adding water. It can differ every time.

5. If too little water is used, the dough will be hard to roll out (crumbly),and it will be tough. If toomuch water is used, the dough will be sticky.

7/28/2019 Single-Crust Pie Demo Form

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6. If too much flour is on the board and becomes added to the dough, it will be tough.

7. Never reroll-overworking the dough creates too much gluten.

8. Excess use of the hands may melt the shortening due to the heat from the body. This results inthe layers not separating and becoming flaky.

9. There are several ways to roll the dough: (a) on cutting board with small amount of flour,(b)using waxed paper, and (c) using a pastry cloth with a rolling pin cover.

10. If dough is stretched while putting it into a pie pan, ft will shrink from the sides of the pan whilebaking.

RecipeTwo single Pie Crusts One Single Pie Crust

1 3/4 cup FLOUR 3/4 cup plus 2 Tbsp.

2/3 cup SHORTENING 1/3 cup

1tsp. SALT 1/2 tsp.

6-8 Tbsp. ICE WATER 3-4 Tbsp.

Preheat oven. Sift flour and salt. Cut in shortening with a pastry blender or two table knives.Add water 1-2 Tbsp. at a time, stirring the dough with a fork. Add just enough water so that the dough willform a ball that is not sticky. Form 2 balls. Lightly coat the cutting board and rolling pin with flour. Rollout one ball of dough. Gently fold the dough in half and then into quarters. Lift the dough into a pie panand unfold. Gently press dough to the shape of the pan. Trim off excess 1/2" beyond the edge of thepan; fold under the extra 1/2" of dough. Prick bottom and sides with the tines of a fork if prebaking thecrust. Bake at 450 F for 10-12 minutes or until golden brown.

NOTE TO TEACHER: Demonstrate rolling out the second ball of dough; only this time, USE WAXEDPAPER AND TELL THE STUDENTS THAT for a pie shell that will be filled before baking, the crustshould not be pricked. Fill crust and then bake at temperature specified in the recipe for the filling.