Pies Flashcards
Pie
sweet or savory filling in a baked crust.
open-faced (without a top crust) or, topped with a full or lattice crust.
A pie is generally made in a round, slope-sided pan and cut into wedges for service.
Tart
similar to pie except made in a shallow, straight-sided pan, often with fluted edges.
can be almost any shape; round, square, rectangular and petal shapes are the most common.
It is usually open-faced and derives much of its beauty from an attractive arrangement of glazed fruit, piped cream or chocolate decorations.
Flaky dough,
pâte brisée, name from final baked texture.
best for pie top crusts and lattice coverings and may be used for prebaked shells that will be filled with a cooled filling shortly before service.
Mealy dough
name from its raw texture. Used when soggy crust is problem (for example, as the bottom crust of a custard or fruit pie)
sturdier, resist sogginess unlike flaky dough
Flaky dough
Pâte brisée
Very flaky; not sweet
Prebaked pie shells; pie top crusts
Mealy dough
Pâte brisée
Moderately flaky; not sweet
Custard, cream or fruit pie crusts; quiche crusts
Sweet dough
Pâte sucrée
Very rich; crisp; not flaky
Tart and tartlet shells
Eclair paste
Pâte à choux
Hollow with crisp exterior
Cream puffs; éclairs; savory products
Puff pastry
Pâte feuilletée
Rich but not sweet; hundreds of light, flaky layers
Tart and pastry cases; cookies; layered pastries. savory products
Meringue
Meringue
Sweet; light; crisp or soft depending on preparation
Topping or icing; baked as a shell or componem for layered desserts; cookies
Phyllo
Phyllo
Very thin, crisp, flaky layers; bland
Middle Eastern pastries and savory dishes, especially
hors d’oeuvre; baklava
Is the Fat Cold in Mealy or Flaky dough
Cold
Do Mealy and flaky dough use sugar
Barley
Bigger the fat more
Flakiness
Sweet dough
Rich, no flaky, used in sweet tart,
Sturdier due to egg yolks and fat blended thoroughly in it
less gluten more tender dough
Shaping crusts
Roll dough to fit in pie pan, flour to make non stick
Baked blind
Pie shell or tart shell that is baked infilled, using baking weights beans to support the crust as it bakes, to retain shape
Dock
Prick small holes in an unbaked dough or crust to allow steam to escape
Crumb crust
One part melted butter, two parts sugar, four parts crumb of cookie
Flakes are actually the
sides of fat pockets created during baking by melting the fat and steam
Cream filling
Flavored pastry cream ( starch thinkend egg cluster), thickened by cornstarch
Fruit filling
Mixture of fruits, fruit juice, spices or sugars, with a starch
Cooked fruit- softened by cooking
Cooked juice- used with juicy fruits
Baked- Combine everything and bake in shell
The size of fat for Mealy and flaky dough
Mealy- coarse cornmeal
Flaky- peas and peanuts
Pros and cons with using butter
pro- delicious flavor
con- does not produce flaky crust,
difficult to work with
brittle when chilled
low melting point
Pros and cons using Hydrogenated vegetable shortening
pro- Flaky crust
con- no flavor
Pros and cons with using lard
pro- Flakiness is maxed
con- people dislike the flavor
Pros an cons of using oil
pro- non
Con- disperse to thoroughly in dough
fragile crust
No flakiness
What water is used for dough
cold water
Mealy dough needs less water
Why is milk used
Increase richness and nutritional value
produce darker and less crisp crust
dry milk powder should be dissolved in water
best mixing method for dough
Hand Mixing
Over mixing will
cause the dough to be elastic and diffcult to use
Custard filling
Soft filling bakes with pie, thickened by coagulated egg protein,
Crust shrinks
Overmixing
Overworking dough
Not enough fat
Dough was stretched or rolled incorrectly
Adjust mixing technique
Adjust rolling technique
Adjust formula
Improve technique
Soggy crust
wrong dough used
Oven temperature to low
not baked long enough
Filling to moist
Using mealier dough
Adjust oven
Adjust baking time
Adjust formula
Crumbly crust
Not enough liquid,
Not enough fat
Improper mixing
Adjust formula,
adjust formula,
adjust mixing time
Tough crust
Not enough fat
Overmixing
Adjust formula
Adjust mixing technique
Runny filling
Insufficient starch
Starch insufficiently cooked
Adjust formula, adjust formula
Lumpy cream filling
Starch not incorporated properly
Filling overcooked
Blend starch with sugar before
adding liquid;
stir filling while cooking adjust cooking time
Custard filling “weeps” or separates
Too many eggs
eggs over cooked
Reduce egg content or add starch to the filling
Reduce oven temperature or baking time
