Lesson

1
Lesson 30 Food Preparation Pies and
Pastries
January 1999
2
Classifications of Pies

• One-crust Pies (includes baked and unbaked
  shells)
• Two-crust Pies
• Novelty Crusts (graham cracker)
• Cobblers (sheet-type)

3
Pie Crust Ingredients

• LIQUID (Water)
• Most critical ingredient 40º-50ºF
• Not enough liquid - crumbly crust
• Undermixed and wet - crust shrinks
• More mixing requires less water

• into the product SHORTENING
• 60ºF is ideal
• Tenderness, taste, keeping quality
• Produces flaky crust with a coating of fat
• Soft shortening soaks

4
More Crust Ingredients

• Flour - general purpose
• 60ºF is ideal
• Salt - should be sifted with the flour
• Acts as a binding agent
• Enhances flavor

5
Mixing Methods

• HAND MIXING
• Sift flour and salt
• Add shortening - mix until granular
• Add half of the water and mix
• Add remaining water and mix until dough is formed

• MACHINE MIXING
• Sift flour and salt
• Add shortening and mix on low speed for 30
  seconds
• Add water all at once, and mix just until the
  dough is formed

6
Makeup and Panning Dough

• Chill at least one hour
• Facilitates handling
• Increases stretching qualities
• Dusting prevents sticking and tearing
• Roll dough to 1/8 in thickness - 7½ oz shell
• 8 oz bottom / 7 oz top for two-crust pies

• Do not grease pans - dough has enough fat to
  prevent sticking
• Avoid stretching - causes shrinkage during baking
• Push into pan and pat out air pockets

7
Some Helpful Hints

• One-crust pies - frilled edges prevents shrinkage
• Docking prevents blistering
• Two-crust moisten edges to seal
• Allow washes to dry - eliminate dark spots
• Each pie yields 8 portions

8
Different Types of Fillings

• Fruit Fillings - using fresh, frozen, or canned
• Cook before adding to pie shells
• Thicken using cornstarch or pregelatinized
• Canned fillings are timesavers

• Cream Fillings
• Adhere to the 3-hour rule!
• Best when served chilled
• Filling sets up better, slices easier,
  acceptability is greater

9
Preparing Turnovers

• Roll crust 1/8 thick
• Add 1/4 cup (2 oz) of fruit filling
• Cut slits to allow air to escape
• 12 turnovers on each sheet pan
• Bake at 450ºF for 20 minutes

10
Review and Summary

• What are the classifications of pies?
• How much dough in two-crust pies?
• What are the purposes of salt in the dough?
• Describe the hand mixing process
• How many slices does each pie yield?