Pies

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Pies Tarts
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Student Objectives

• Identify appropriate mixing methods for each
  type of pie dough
• Describe factors influencing tenderness and
  flakiness of pie crusts
• Demonstrate safe and correct operation of
  vertical/upright mixer
• Describe the term docking dough
• Identify basic types of pie dough
• List at least three common ways of thickening
  fruit fillings
• Describe the procedure for rolling out pie dough
  and transferring it to pie pans

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1. Ingredients

• a. Flour
• 1) Pastry flour
• 2) Combines A.P. and pastry flour

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1. Ingredients

• b. Fat
• 1) Hydrogenated shortening (superior plasticity)
• 2) Butter (excellent flavor, low melting point)
• 3) Lard (excellent flavor and superior
  plasticity)
• 4) Combinations (best results)

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1. Ingredients

• c. Liquid
• 1) Water
• 2) Milk
• 3) Combination
• 4) Overmixing and gluten development
• 5) Temperature (40ºF or below)

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1. Ingredients

• d. Salt (tenderizing and conditioning of gluten)

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2. Categories

• a. Mealy
• 1) Dry ingredients and fat are thoroughly mixed
• 2) Less liquid is used
• 3) Results are a very short and tender crust
• 4) Finished product is less likely to absorb
  moisture from fillings

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2. Categories

• b. Short flake
• 1) Dry ingredients and fat are combined until the
  coated pieces are the size of peas or hazelnuts
• 2) Most commonly used for top crusts and
  pre-baked pie shells

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2. Categories

• c. Long flake
• 1) Dry ingredients and fat are combined until the
  coated pieces are the size of walnuts, resembling
  pastry dough
• 2) This dough is subject to the absorption of
  moisture and is used for top crusts or low
  moisture fillings

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2. Categories

• d. Other crusts See Professional Cooking,
  5th Edition, p. 844
• 1) Crumb crusts (graham and cookies)
• 2) Short dough or tartlet dough (resembles cookie
  dough)
• 3) Nut-crumb combinations

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3. Types of pies

• a. Baked
• 1) Fruit-filled pies
• 2) Custard pies

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3. Types of pies

• b. Unbaked
• 1) Pre-baked shells
• 2) Filled with puddings, cream fillings and
  chiffon

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4. Tips on pie dough

• a. Do not overmix after liquid is added like
  biscuits, overmixing will cause a tough crust and
  crumb.
• b. Blend the fat and liquid uniformly. A wet,
  undermixed crust will shrink more when it bakes.
• c. Sugar and spices may be added to the dough to
  give it distinctive characteristics.

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5. Make-up

• See Professional Cooking, 5th Edition, p. 846
• a. After mixing and parceling, allow dough to
  rest under refrigeration for at least three
  hours.
• b. Scale the dough for a standard 9 pan
• 1) 9 oz. for the bottom crust
• 2) 6 oz. for the top crust

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• c. Dough may be rolled out in a continuous sheet
  and cut with a template.
• d. Dust the bench and the pin with flour as
  needed. If the dough is too cold to be malleable,
  let it rest at room temperature until it becomes
  pliable and plastic.

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• e. Roll the dough to a uniform thickness, usually
  between 1/8th and1/6th. Roll dough from the
  center outward after forming a small disk with
  your hand. Let the rolling pin do the work, dont
  lean into it. The dough begins to stick dust
  lightly with a small amount of flour. If the
  dough sticks it is because it has become too
  warm, return it to refrigeration.
• The finished dough should be a perfect circle.
  (Do not overwork the dough, and trimmings may be
  too tough for re-work).

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• f. Place the dough circles in the pan by rolling
  the floured dough onto the pin and gently unroll
  the dough into the pan. Do not stretch the dough
  in the pan, it will shrink during cooking. Press
  the dough gently into the pan, avoiding air
  bubbles
• g. Flute crust or decorate as desired, if using a
  top crust make sure steam vents are cut.

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6. Thickening agents for fillings

• a. Cornstarch
• b. Waxy maize (modified food starch, good for
  frozen products)
• c. Arrowroot
• d. Tapioca flour
• e. Instant starches
• f. Flour (old-fashioned or home-style method)
• g. For most starches, mix with a cold liquid and
  dissolve before mixing with hot liquid to prevent
  lumping

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7. Market forms of fruits for fillings

• a. Fresh (superior)
• b. Frozen
• c. Canned fillings
• d. Dried fruits

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8. Tarts similar to pies

• Use short bread dough for sweet tarts
• Special pan, removable bottom
• Use glaze over fresh fruit to give it sheen
• Quiche is basically a tart