PIE DOUGH Flashcards
PIE DOUG RATIO
3 parts flour: 2 parts fat: 1 part water
What fat is great with savory pie applications?
Lard
What is the most neutral of the fats available?
Vegetable shortening
Two sticks of butter is how many ounces?
8oz
2 1/4 cups is generally how much flour?
12oz
Refrigerate your pie die for at least ____ minutes before using.
15
The pie dough with flour, butter and water is referred to as what by the French?
Pâte briseé, which refers to a straight forward pastry dough.
Brisée means what?
Broken, and refers to the crumbly nature of the dough as opposed to an elastic dough or dough containing egg.
What can be added to a dough to boost its savoriness?
Parmigiano-Reggiano. Also, pulverized nuts can replace some of the flour.
When mixing pie dough by hand, it’s important that the fat is what?
Very cold
How should pie dough be mixed?
Quickly, without kneading or squeezing the dough too much; bring it together gently. The fat and flour should be “rubbed” together.
If using a food processor, you can _____ your fat for best results.
freeze
When combining flour and fat, you want to create what?
Small beads of fat and plenty of pea sized chunks for a flaky crust.
What will result in too much gluten?
Over kneading or adding too much water.
If using water, should it be warm or cold?
Ice cold to keep fat from melting.
Do pie doughs made with lard or shortening need more water added than butter?
Yes, butter is 16% water already.
When blind baking, how long does it usually take?
20 to 25 minutes with weights or beans and 15 minutes after they’re taken off.
How much sugar should be added to make a dough pâte sucreé?
1 tablespoon per cup of flour.
How can you make a pie dough extra flaky?
Treat it like puffed pastry dough. Leave fat in large chunks when mixing. Shape dough into a rectangle, wrap and refrigerate for an hour or more, remove, let temper, fold it into thirds, and repeat one to three more times.
How much nut can be added to the standard pie dough?
1 cup whole nuts, pulverized.
For savory meat pies (or empanadas), how much lard should be used?
2 parts
How can a free-form tart be made?
Roll out dough to desired thickness, fill, leave one inch border, and fold over filling or roll up.
Recipe for quick, microwaveable lemon curd.
1/2 C lemon juice, 1/2 c sugar, 4 egg yolks. Microwave on 30 sec intervals, mixing each time. Usually takes 4 minutes. Whisk in 2oz butter at the end.
Wet fruits (i.e. rhubarb, blackberries) need what when being cooked down?
1TB cornstarch per cup of fruit. Though, without a crust on top much of the liquid will bake off.
When a pie dough is used in a terrine mold to hold a pâté mixture, what is it called? What if they’re free-formed?
pâté en croute; English meat pie
Are rhubarb leaves poisonous?
Yes, but not a threat to humans
Because rhubarb releases so much liquid during cooking what does it need?
To be reduced.
