Pies & Patries

Question 0

Fat

Answer 0

Regular hydrogenated vegetable shortening (Primex or Crisco) is best. It produces a light and flaky crust. Lard gives superior results however; it is not used as much anymore.

Question 1

Flour

Answer 1

Pastry Flour is the best choice. For pie dough. It’s gluten content is just right for a good crust.

Question 2

Liquid

Answer 2

Must be cold at least 40F or below to work best.

1. Ice cold water
2. Milk produces richer dough, which browns more quickly.

Question 3

Salt

Answer 3

Adds flavor to the crust.

Question 4

Flaky pie dough

Answer 4

Used for light flaky top pie crusts.

*Difference between flaky pie dough is fat is cut into much smaller pieces.

Question 5

Mealy pie dough

Answer 5

Best used for bottom crusts for pies etc.

*Difference between flaky pie dough is fat is cut into much smaller pieces.

Question 6

Mixing Procedures

Answer 6

1. Mix the sifted flour and shortening (process called cutting in the fat) until the particles of shortening look like small peas.
2. Add in the cold water, which has had, the salt dissolved int it.
3. Mix lightly to form into a loose ball of dough.
4. Cover with plastic film and refrigerate for at least one hour before you start t roll out the dough.

Question 7

Types of pie fillings

Answer 7

1. Fruit (fresh, frozen, canned or dry fruits).
2. Cream filings
3. Meat filings

*Pies are usually baked in a very hot oven 400 - 450F and on the lower racks. This helps to cook the base/bottom crust better.

Question 8

Pastry Production Prodcedures

Answer 8

Mealy pie dough is used mainly for bottom crusts especially for soft pie filings. Flaky dough is best for the top of the pie. It can be used for pre baked shells where the filling is not added until just before serving.

*For fruit pies, you may also place a layer of cake crumbs on the crust before placing your filling in a pie shell.

Question 9

Pate a choux (aka eclair paste or choux paste)

Answer 9

Bring liquid, fat, salt to a rolling boil. Add all the flour and cook until the paste pulls away from the pan. Remove from heat let it cool down a bit then you add the eggs a little at a time until all the eggs is absorbed into the batter and you have a smooth paste. The paste is now ready to be piped and shaped in cream puffed, eclairs, French donuts, crullers and other pastries.

Question 10

Phyllo & Strudel

Answer 10

Strudel is traditionally a Hungarian pastry made of flour, eggs and water. This is thoroughly mixed to developed gluten and then stretched into thin almost transparent sheets of dough.

*Phyllo or filo is a paper thin version of strudel dough originally made by the Greeks. Interchangeable with strudel dough, which is very time consuming and difficult to make. Phyllo must be well wrapped and covered to prevent drying out

Question 11

Fillings

Answer 11

Most fillings need some kind of thickener (starch-stabilizer or eggs).

*Cornstarch is used mostly for cream pies due to its molding capabilities.

**Waxy maize is the best for fruit pies due to it’s clear filling. It can be frozen unlike cornstarch. Tapioca & Potato starch makes filling cloudy and Instant starch is pre cooked.

Question 12

Two Basic Methods for Fruit fillings

Answer 12

1. Cooked juice method - juice, water, sugar and starch is cooked separately until thickened before the fruit is added.
   * Best for when fruit needs no cooking (canned, frozen fruits and fresh berries).
2. Cooked Fruit Method - used when fruit needs to be cooked.

**Always cool fillings before adding to pie shells.