PASTRY

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PASTRY
Course Competency 7 I can prepare a variety of
desserts FACSE National Standard 8.5.10 Prepare
breads, baked goods and desserts using safe
handling and professional preparation techniques.
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PASTRY
Although we think of the pastry chef as one who
makes ALL of the bread, cakes, candies, and pies,
a true pastry is defined as a dough made from
fat, flour, and liquid that bakes in layers.
The layers create what we refer to as flakiness.

In a pie crust pastry, the fat is distributed in
pieces throughout the flour.
Fat particles shown here in yellow, and flour is
brown.


As the dough is rolled out, the fat and flour
become layered together.
As the pie crust bakes, the fat layer melts away
and air pockets form in their place. The new
layers of air pockets plus the flour layers form
flakes.
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PASTRY
The layered pastry doughs are used to make a
variety of breads, candies, desserts, and of
course pie crusts!
A pastry, whether it is a bread such as
croissants or a dessert such as Napoleons, is
considered a challenge to many bakers. The
layers of fat and flour are delicate and have to
be handled with care.
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Three kinds of Pies

• Pie shell baked separately, filled later, prick
  crust lemon, cream
• Single crust pie bottom crust and filling baked
  together pecan, pumpkin
• Double crust pie bottom crust, filling and top
  crust baked together fruit pies

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The four main ingredients in pastry, and their
function.

• Flour structure
• Salt flavor
• Fat tenderness
• Liquid hold together, moisture

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PASTRY INGREDIENTS
Sugar, salt, or other spices add flavor.
May include one or more kinds of fat animal
fats such as lard or butter, or vegetable fats
such as shortening or margarine. Even oils might
be used, especially to cut levels of
cholesterol. Fat creates tenderness. Too much
fat makes the product crumbly or greasy. If
using lard, decrease the amount of fat by 15-20.
Flour provides the structure of the product.
Over-measuring flour creates toughness. Flour
contains a protein called gluten. This can also
cause a tough product if over-worked.
Liquids add the moisture and hold the dough
together part of the structure. While the most
common is water, milk adds flavor and nutrients.
Too much liquid causes the product to become
soggy or sticky.
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MAKING THE PASTRY DOUGH...
for your pie crust
3. Use a fork to toss the flour while very
gradually adding water. Use your eyes and hands
to judge consistency. It takes approximately ¼
cup water per 1 cup flour.

1. Measure the flour and salt into a mixing bowl.
   1 cup of flour and ¼ tsp. salt will make a single
   crust.
2. Put the solid fat into the bowl also. Use a
   pastry blender to cut in the
   shortening, making coarse crumbs. (an
   experienced baker may use two knives or their
   fingers) Use 1/3 cup shortening per 1 cup of
   flour. Should resemble coarse cornmeal.

Overworking the dough at this step causes the
flour protein (gluten) to form long, tough
strands.
4. The flour mixture begins to form
clumpsclinging together as water is added.
5. Use your hands to form dough into a soft, but
not sticky ball.
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• When cutting in shortening with flour and salt,
  why is it important to mix it thoroughly together
  like coarse corn meal?
• So it will be thoroughly mixed to make the crust
  tender and flaky
• Why is the temperature of water important when
  adding to the flour/shortening mixture?
• Cold water to chill fat so it doesnt melt

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• What utensils do you use to add the water?
• fork
• Handling the dough too much does what to the
  pastry?
• Toughens the dough
• When rolling out the dough, what do you use to
  help prevent it from sticking to the rolling pin
  and counter top?
• Pastry cloth and stockinet

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ROLLING THE DOUGH INTO A PIE CRUST...
Flatten the ball of dough with your hands. Flour
the surface, both sides of the dough, and the
rolling pin.
Fold the crust in half over a rolling pin. Gently
pick up the dough and place it in the pie pan.
Unfold the dough, covering the entire pie plate.
Carefully lift and coax the dough down into the
pandont push or stretch it!
The direction you roll out a pie crust is very
important! Always start in the center and roll
outward. Pick up the rolling pin and return to
the center before rolling in an outward direction
again. Turn dough over regularly to keep from
sticking. quick Maintain a circle shape! Roll to
1/8
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Selecting your pie plate...
If using a metal pie pan, non-shiny is best for
allowing the bottom crust to brown. Glass
(ceramic) pans come in 8, 9, or 10 inch
diameters. When using these, remember the rule
of thumb about using glass bakeware..

lower the oven temperature 25 degrees!
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Finishing the pie...
In some pies, such as lemon meringue, the bottom
crust is baked first and the cooked filling is
added later. Before baking an empty crust, you
must poke holes in it with a fork to allow steam
to escape and keep it laying flat in the pan.
Whether the pie has just a single bottom crust,
or has a top crust also, the edges must be
finished prior to baking. This pie shows two
common edge presentations one done with a fork
in the foreground, and one being fluted in the
demonstration.
This all-American apple pie looks great,
especially since the top crust was glazed with
milk and sugar. The glaze eliminates the dry-
flour look and allows it to brown nicely. It
improves both flavor and appearance! Bake your
pie in the middle of the oven!
The slashes cut in the top of a two-crust pie
arent just for looksthey allow the steam to
escape!
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BLIND BAKING

• Baking the pie shell before placing the filling
  inside the shellthis is BLIND BAKING.
• Use for cooked fillings or solid fillings that
  will not be baked in the pie crust.
• To blind bake after crust is in pan and fluted,
  DOCK (place holes with a fork) all over the
  bottom and sides of the crust, then weight with
  another pan weighted with dried beans to prevent
  blisters or bubbles.

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Blind Baking
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I've heard of weaving strips of cloth, but strips
of pastry?
Roll out the top crust of the pie in the usual
manner.
Cut this top crust into strips, ½ inch wide.
Lay part of the strips across a colorful pie
filling, all going one direction and spaced ½
inch apart.
Weave the remaining strips of pastry over and
under the first strips. Flute the edges.
LATTICE-TOP PIE
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Baking Pies Pastries

• If only 1 rack is needed to bake a pie, place it
  in the center of the oven
• If 2 racks are needed to bake pies
• Arrange racks evenly in the oven
• Arrange the pans to allow the heat to circulate
• Good pastry
• Evenly browned
• Blistered surface
• Crisp tender

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A Blue Ribbon Pie...
1. has a bottom crust that is flaky, not soggy
a. add filling to crust just before putting it in
the oven
b. avoid runny fillings by adding sugar to fruit
at the last minute
c. bake on a rack no higher than the middle of
your oven
2. each slice looks attractive
a. cut pastry with a sharp, thin-bladed, hot
knife
b. glaze the top crust
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Ways to Use Pastry

• Dessert
• Fruit Pie
• Custard Pie
• Tart
• Accompaniment
• Pastry cut into strips or fancy shapes
• To garnish salads or soups
• Main Dish
• Quiche
• Chicken Pot Pie

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Nutrients Storage

• Nutrients
• All pastries contain a high proportion of fat
• Contribute energy calories to the diet
• Storage
• Store unused chiffon, custard, meat pies in the
  fridge
• Both baked unbaked pies can be frozen
• Wrap them in freezer wrap or put in freezer bags

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Convenience Pastries

• 4 forms of convenience pastries
• Mixes
• Frozen
• Whole pies
• Pie fillings
• Canned
• Pie filling canned fruits
• Custards
• Ready-to-eat
• You can create homemade pastry mix
• Combine the correct proportions of flour, salt,
  shortening
• Store in an airtight container
• Add water when you are ready to bake a pie

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THE END
Now it's your turn.
Are you ready to try pastry?
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• Preparing individuals for life and work
• Strengthening families
• Empowering communities
• Created by Barbara L. Swarthout, Family
  Consumer Sciences teacher at Elkhorn High School
• Updated by Dawn Boyden October 2010