Understanding Food

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Understanding Food

• Chapter 26
• Pies and Pastries

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Types of Pastry

• All pastries fall into one of two basic types
• Plain pastry
• Puff pastry

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Types of Pastry

• Plain 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.

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Types of Pastry

• There are a wide assortment of puff pastry
  variations, including
• Blitz or quick puff pastry
• Strudel
• French pastries

• Phyllo (fee-low)
• Danish pastries
• Pâte à choux (pot-a-shoe)

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Preparation of Pastry

• Ingredients of Pastry
• Most pastry flour mixtures usually contain at
  least four ingredients
• Flour
• Fat
• Liquid
• Salt

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Preparation of Pastry

• Tenderness
• Gluten-concentration and distribution

• Flakiness
• Fat
• Cold
• Plastic, firm
• Water
• Temperature

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Preparation of Pastry
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Preparation of Pastry
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Flaky Crust
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Preparation of Pastry

• F I G U R E 2 6 - 5 Mixing pastry ingredients.

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Preparation of Pastry
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Preparation of Pastry

• Rolling
• Both plain and puff pastry dough must be rolled
• Lamination The arrangement of alternating layers
  of fat and flour in rolled pastry dough.

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Preparation of Pastry

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

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Preparation of Pastry

• 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.
• Streusel topping

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Preparation of Pastry

• To avoid a soggy bottom crust
• fully thicken the filling before adding it into
  the pie shell.
• prebake the bottom crust.
• Prepare mealy crust.

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Preparation of Pastry

• Puff 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.

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Preparation of Pastry

• Baking
• Whether using a conventional oven, convection
  oven, or microwave oven
• type of pan
• temperature
• method of testing for doneness
• Blind bake To bake an unfilled pie crust.

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Storage of Pastry

• Pastries are best consumed while fresh
• 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.