PIES

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PIES
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PIE DOUGH

• 3-2-1 Dough
• Ratio refers to the weight of the three parts
• Three parts flour
• Two parts fat
• One part water

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UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER

• Dough is made from pastry flour because the high
  gluten content in bread flour absorbs most of the
  liquid. This makes the dough tough and rubbery.
  Pastry flour has enough gluten to keep the dough
  together so it can be rolled out. (Remember that
  pastry flour is between bread flour and cake
  flourall purpose flour is close to pastry flour
  and easy to purchase.)

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UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER
(cont.)

• Butter or vegetable shortening is used to make
  dough. Because vegetable shortening has a high
  melting point (90 degrees F.-100 degrees F.) and
  it has a consistent quality, it is the best fat
  for pie dough. THE SHORTENING SHOULD BE CUT INTO
  THE FOUR. The size of the fat particles in the
  dough determines the flakiness of the pie dough.

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UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER
(cont.)

• Water or milk at 40 degrees F. or colder is added
  to the dough to form gluten when mixed.
  OVERMIXING THE DOUGH WILL MAKE IT TOUGH! The cold
  temperature of the water is important so that the
  fat in the dough firms up. The crust will fall
  apart if not enough liquid is added. But, the
  crust becomes tough if too much liquid is used,
  because too much gluten develops.

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UNDERSTANDING HOW THE INGREDIENTS WORK TOGETHER
(cont.)

• Salt tenderizes the gluten and enhances flavor of
  the dough. Be sure the salt is evenly distributed
  
• Dissolve the salt in the water before mixing
• gtgtor ltlt
• Sift the salt with the flour

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MIXING
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WRAP AND CHILL
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DUST WITH FLOUR AND PUT ON LIGHTLY FLOURED SURFACE
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DUST ROLLING PIN WITH FLOUR AND ROLL IN ALL
DIRECTIONS
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ROLL IN CIRCLE LARGER THAN PIE PAN
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TYPES OF PIE DOUGH

• FLAKY
• Flour not completely blended with fatlong flake
  or short flake
• Long-flake the fat is about the size of
  walnutscreating a flaky crustthis crust is used
  for pie top crust
• Short-flakethe fat is about the size of
  peasused for two crust pies

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TYPES OF PIE DOUGH

• MEALY resembles coarse cornmeal fat is blended
  into the flour more completely than flaky dough
  requires less water or milk flour particles more
  highly coated with fat and will not absorb as
  much liquid thus it will not become soggy and is
  good for custard and fruit pies.

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MIXING THE PIE DOUGH

• Sift the flour
• Make sure liquid is ice cold (use ice cubes) in
  the liquid
• Cut the fat into the flour with pastry cutter
• NEVER OVER MIX THE DOUGH
• USE ONLY ENOUGH LIQUID TO HOLD DOUGH TOGETHER
• Wrap in plastic wrap and chill before
  rolling---best overnight can be frozen and
  defrosted overnight

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SHAPING THE PIE DOUGH

• BE SURE DOUGH IS CHILLEDIF THE DOUGH IS TOO
  COLD, ALLOW IT TO SOFTEN SLIGHTLY BEFORE WORKING
• SCALINGfor a 9-in. top crust, use 7-oz. of dough
  for a 9-in. bottom crust, use 8- oz. of dough.
  Add 1 oz. to the top crust and 2 oz. to the
  bottom crust for each additional inch of crust
  diameter.

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SHAPING THE DOUGH

• Dusting the bench and rolling pin with flour be
  careful not to use too much flour because it will
  make the dough tough
• Rolling out the dough it should be 1/8 in.
  thickness all over roll from center to edges in
  all directions check occasionally to be sure it
  isnt sticking to the surface (lift and turn)
  when finished it should be perfectly round

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SHAPING THE DOUGH

• Panning the dough fold in half or roll carefully
  around the rolling pin to lift it without
  breaking be careful not to stretch the dough,
  press it into the sides of the pie pan be sure
  no air bubbles between pan and dough

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SHAPING THE DOUGH

• Fluting single crust pies gives a nice finish,
  it is a manner of decorating the edge of the pie
  crust fold under the extra dough extending
  beyond the edge of the pan and bring it above the
  pan rim, even with the rim then press thumbs
  together diagonally to make a ridge around the
  dough.

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SHAPING THE DOUGH

• Sealing and fluting two crust pies put bottom
  crust into pando not trim place cold filling
  into pan then place top crust on top of the
  filling use a small amount of water or egg wash
  (beaten egg) to moisten the edge of the bottom
  crust and seal the two crusts together. Tuck the
  edge of the top crust under the bottom of the
  crust then flute the crust and apply egg wash on
  top of crust for shiny crust.

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BLIND BAKING

• Sometimes pie shells need to be baked before
  placing the filling inside the shellthis is
  BLIND BAKING it is done to pies with cooked
  fillings or solid fillings that will not be baked
  in the pie crust to blind bake after crust is in
  pan and fluted, DOCK (place holes with a fork)
  all over the bottom and sides of the crust, then
  weight with another pan weighted with dried beans
  to prevent blisters or bubbles

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PIE FILLINGS

• Fruit
• Cream
• Custards
• Soft pie
• Chiffon pies

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Fruit Fillings

• Can be purchased ahead of time or made on
  premises
• The cooked juice method or the cooked fruit and
  juice method the pie filling is cooked and
  cooled before putting into the unbaked shell and
  then the pie is baked at 400 -425 degrees F.
  until crust is even, golden brown
• Uncooked fruit will have a starch to thicken
  fruit juice put into unbaked shell and baked at
  400-425 until golden brown cooled and fruit
  juice will thicken

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TYPES OF STARCHES

• Variety of starches are used to thicken pies
• Remember to always add starch to sugar before
  adding liquid avoids lumps
• Cornstarch sets up a gel that allows the fillig
  to hold its shape when sliced
• Modified starch (waxy maize) is a type of corn
  product used in fruit pies that will be frozen
  makes a clear, soft paste instead or a gel does
  not breakdown when frozen.

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TYPES OF STARCHES (cont.)

• Tapioca or flour starches are less often used
  because they cloud the pie filling
• Pregelatinized starch is precooked is good to
  use if fruit does not need to be cooked before
  filling the pie shell

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CREAM PIE FILLINGS

• Flavored pastry cream, thickened with egg
  custard cornstarch thickens the cream filling
• Cooked on the range and poured into pre-baked pie
  shell
• Often topped with a meringue (sugar and stiffly
  beaten egg whites piled on top of filling and
  browned in oven)
• Examples coconut, lemon, chocolate

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CUSTARDS

• Filling made with eggs poured into unbaked pie
  shell when baked the egg protein firms the pie
• The secret is not to over cook the filling
  always preheat oven to 400-425 degrees F. bake 10
  minutes to set the crust, then reduce the oven
  temperature to 325-350 degrees F. until filling
  is set

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SOFT PIES

• Similar to custard pies also have eggs to firm
  the pie when baking in unbaked pie shell
• Example is Pecan Pie

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CHIFFON PIE

• Based on either cooked fruit or cream filling
• Stabilized with gelatin that is added to the hot
  filling
• When filling is cool, meringue is folded into the
  filling then the filling is placed in pre-baked
  shell and chilled

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BAKING PIES

• Always preheat oven
• For the first 10 minutes pies should be baked at
  400-425 degrees to help set the bottom crust so
  it will not soak up the moisture in the filling
  and become soggy
• To keep from over baking then turn oven to
  325-350 to continue baking

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DETERMINING DONENESS

• Custard or soft pies gently shake if no
  liquid shakes it is done
• Pie continues to cook after removed from
  ovensoft centers will firm up
• Can test with knife inserted in the centercomes
  out clean done
• For fruit pies follow guidelines in individual
  recipe/formulas crust should be golden brown

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STORING AND SERVING

• Cool before cutting!!!!!
• To prevent bacterial growth custard and cream
  pies must be refrigerated
• Fruit pies can be kept at room temperature
• Unbaked pie shells and unbaked fruit pies can be
  frozen 2 months baked fruit pie does not freeze
  well

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• Slide presentation prepared by
• Janet Murray, 2004