PIES Flashcards
What are the two types of pie dough?
Flaky and Mealy. The difference between the two is how the fat is blended with the four.
Flaky pie dough
Dough made by cutting or rubbing but not entirely blending fat into flour, leaving pieces of fat that contribute to a flaky texture.
Short-flake crust
Dough made by cutting or rubbing but not entirely blending fat into flour, leaving pieces of fat that contribute to a flaky texture.
Long-flake crust
The fat is left in pieces the size of walnuts and the flour is even less coated with shortening than in short-flake crust
Mealy Pie Dough
Dough for which the fat is blended into the flour until the mixture looks like coarse cornmeal.
What are 3 characteristics of mealy pie dough?
- The crust is very short and tender because less gluten can develop.
- Less water is needed in the mix because the flour won’t absorb as much as in flaky dough.
- The baked dough is less likely to absorb moisture from the filling and become soggy.
When would you use mealy pie dough vs. flaky pie dough?
Mealy dough is used for bottom crusts in baked fruit pies and soft or custard-type pies because it resists sogginess. Flaky doughs are used for top crusts and for prebaked pie shells.
3-2-1 Dough
A pie dough made of 3 parts flour, two parts fat, and one part water by weight.
Rubbed dough method
Mixing method for pie doughs that requires fat to be rubbed into the sifted dry ingredients.
Seven steps - Pie dough recipe
- Collect all equipment.
- Collect and scale ingredients.
- Dissolve salt in water. Set aside.
- Place flour and shortening in mixing bowl.
- Rub or cut shortening into flour to the proper degree:
- For mealy dough—until it resembles coarse cornmeal.
- For flaky dough—until fat particles are the size of peas or hazelnuts.
- Add salt and water. Mix very gently, just until water is absorbed. Do not overwork the dough.
- Place the dough in pans, cover with plastic film, and place in refrigerator or retarder for several hours.
Crumb crust
Pie crust made of cookie crumbs, butter, and sugar.
Short dough
A kind of pastry or cookie dough that is richer than regular pie pastry and contains butter, sugar, and eggs.
What are the two types pies
Baked pies and unbaked pies
Fruit pie
Pie that contains fruit filling; usually has a top crust.
Soft pie
Pie with custard-type filling, usually baked with a single crust.
Cream pie
Pie made with pudding or boiled custard-type filling.
Chiffon pie
Pie made with filling lightened by the addition of beaten egg white.
Baking blind
Baking a pie or tart shell without a filling.
How can you avoid a soggy bottom?
- Use mealy dough for bottom crusts. Mealy dough absorbs less liquid than flaky dough.
- Use high bottom heat, at least at the beginning of baking, to set the crust quickly. Bake the pies at the bottom of the oven.
- Do not add hot fillings to unbaked crusts.
- Use dark metal pie tins, which absorb heat. (If you use disposable aluminum pans, choose pans with the bottoms colored black.)
Proceducre for preparing unbaked pies
- Line a pie pan with pie dough as in the basic procedure.
- Dock the crust well with a fork to prevent blistering.
- Place another pan inside the first one so the dough is between 2 pans. This is called double-panning.
- Place the pans upside down in an oven preheated at 450°F (230°C). Baking upside down helps keep the dough from shrinking down into the pan. Some bakers like to chill the crusts before baking to relax the gluten and help reduce shrinkage.
- Bake at 450°F (230°C) for 10–15 minutes. The top pan may be removed during the last part of baking so the crust can brown.
- Cool the baked crust completely.
- Fill with cream or chiffon filling. Fill as close as possible to service time to prevent soaking the crust.
- Chill the pie until it is set enough to slice.
Pie filling starch: Cornstarch
Used for cream pies because it sets up into a firm gel that holds its shape when sliced. Cornstarch may also be used for fruit pies.
Pie filling starch: Waxy maize
Waxy maize and other modified starches are best for fruit pies because they are clear when set and make a soft paste rather than a firm gel. Waxy maize should be used for pies that are to be frozen because it is not broken down by freezing.
Instant starch - definition
Starch that has already been cooked and dried. Also called pregelatinized starch.
Pie filling starch - Instant Starch
Instant starch or pregelatinized starch needs no cooking because it has already been cooked. When used with certain fruit fillings, it eliminates the need to cook the filling before making up the pie. It has no advantage, however, if the filling contains such ingredients as raw fruit or eggs and so must be cooked.