Review 10/11 Flashcards
What 2 groups are pies classified into?
Baked & unbaked
What are baked pies?
Liquid fillings (royals) >becomes firm when the egg coagulates
Usually baked as a single crust @ bottom
A raw pie is?
Shells are filled and then baked
Fruit pies are?
Contain fruit fillings & top crust ie apple or cherry pie/or crumble
What are soft pies?
Custard type filling ie quiche, pecan, & pumpkin pie
What are unbaked pies?
Baked pie shells filled w/ prepared filling chilled & served when the filling is firm to slice
What are cream pies?
Made w/ pudding or custard type fillings ie chocolate cream or coconut cream pie
What are chiffon pies?
Fillings lighten by egg whites ie lemon meringue pie
What is a common pie fault?
Under baked bottom crust that soaks up moisture from the fillings
How can you avoid soggy bottoms?
Use mealy dough
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 pies at bottom of oven
Don’t add hot fillings to unbaked crusts
What is the short/sweet dough method?
Using a mixing bowl & paddle attachment cream butter & sugar, & add salt @ 2nd speed until smooth & scrape down sides of bowl
Add eggs slowly & scrape sides of bowl
Sift pastry flour & add to wet ingredients until well incorporated don’t overmix
Chill for several hours b4 using for best results ie shrinkage
What is the best choice for pie dough?
Pastry flour
What does salt do in the pie dough?
Adds tenderness & conditions the gluten
Adds flavour
Salt must be dissolved in the liquid b4 for even distribution
Pie dough should be kept at what temperature?
Kept cool 60f
Why should pie dough be kept cool?
Shortening has the best consistency when cool & is workable
Gluten develops more slowly at cool temp than warm > when warm blends too quickly
So rest in fridge
What are 2 types of pie dough?
Flaky
Mealy- overworked
What’s the difference between flaky and mealy dough?
How the flour is blended into the flour
Flaky pie dough is?
Fat is cut & rubbed into the flour to pea or hazelnut size
Flour not completely blended w/ fat left in pieces
What is a mealy dough?
Best used for bottom crusts ie fruit pies or crusted types because it resist sogginess
Flaky dough is used more for?
Top crust
What can you use trimmings for?
Bottom crust cause they are tougher
Most popular shortening?
All purpose/crisco produces flaky crust
What does fat (shortening) do in pie dough?
Produces flaky crust Easy to work dough Adds moisture & richness Extends shelf life Adds flavour Assist leavening
What does butter do?
Contributed excellent flavour
Not frequent used because it’s expensive
Melts very easily
Dough is more difficult to handle
What does lard do?
Is excellent shortening for pies cause it’s firm & plastic flavour is a required taste
What is sps?
Special pastry shortening
Liquid in pie dough must be what?
Cold water necessary to develop gluten in the flour & give structure & flakiness to dough
Not enough water crust will fall apart doesn’t hold together.
If using milk as liquid what does it do to the dough?
Makes dough rich
Browns quickly
Crust is less crispy
Production crust higher
What does vinagar do to pie dough?
Helps relax pie dough
What is a crumble?
Equal amounts of butter & sugar to flour
Add sugar to flour no sift break butter & rub into flour don’t overmix
How do you make a flaky pie dough?
Break fat/shortening into sifted pastry flour and mix
Pour salt into cold water & pour into mixing bowl/ use paddle attachment start at 1st speed until it looks like dough move to 2nd for 30 seconds
Light flour on table
Scape dough
Knead 8 times
Roll into log
Rest in tray
Apple pie method?
Line pie plates with pie dough
Peel/slice apples add sugar lemon gated & juice cinnamon rest for 15 mins (so juices release, bleed)
Squeeze juices from apples places on rolled out pie shells
Cover w/ crumble
Bake 40 mins 370
Cool
What is a royale?
Eggs milk cream s&p
Quiche assembly is?
Place cheese in pie shell
Then pour royale
Bake 30 mins 370
Cool
What is fluting or crimping?
Keep top & bottom dough glued/seals the top crust to the bottom crust.
Crimp by pinching
Pattern
What is blind baking?
Baked pie dough/cold filling
Baked b4 w/beans
Pre baking a pie crust when being filled w/ unbaked filling (pudding/cream pie)
What is docking?
Fork or knife makes holes/keeps in shape prevents air bubbles
When do you dock a pie shell?
Keep dough in shape
When pre baking b4 adding filling
What is the best results for pie dough procedures?
Cold water
Rubbing fat
Difference between pie dough and short crust?
Pie dough no eggs no sugar
Sweet dough has eggs & sugar
What is the method for pastry cream?
Place 750 ml milk w/ 150g of sugar in sauce pot to boil
Place cornstarch & sugar together mix, add remaining milk 250 & whisk to the the dry ingredients
Add egg yolks & vanilla to the milk
Once milk & sugar has come to boil temper egg/milk mixture by pouring 1/3 of hot milk. Then pour tempered mixture back into pot for 2nd boil until it thickens stirring constantly
Add butter
Pour cream in bowl or tray and cool
Cover fridge
Why is apricot glaze used?
Protects fruit on tarts
Longer shelf life
Eye appearance
How do you work with apricot glaze?
Store bought , heat on stovetop
What is a short dough/short crust?
Short pastry>resembles cookie dough
Non flaky dough
High % of fat than pie dough>Richer
Contains butter sugar and eggs
Difficult to handle>mostly used for small tarts & fruit flans
