PASTRY

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PASTRY
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PASTRY
Although we think of the pastry chef as one who
makes ALL of the bread, cakes, candies, and pies,
a true pastry is defined as a dough made from
fat, flour, and liquid that bakes in layers.
The layers create what we refer to as flakiness.

In a pie crust pastry, the fat is distributed in
pieces throughout the flour.
Fat particles shown here in yellow, and flour is
brown.


As the dough is rolled out, the fat and flour
become layered together.
As the pie crust bakes, the fat layer melts away
and air pockets form in their place. The new
layers of air pockets plus the flour layers form
flakes.
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PASTRY
The layered pastry doughs are used to make a
variety of breads, candies, desserts, and of
course pie crusts!
A pastry, whether it is a bread such as
croissants or a dessert such as Napoleons, is
considered a challenge to many bakers. The
layers of fat and flour are delicate and have to
be handled with care.
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PASTRY INGREDIENTS
Sugar, salt, or other spices add flavor.
May include one or more kinds of fat animal
fats such as lard or butter, or vegetable fats
such as shortening or margarine. Even oils might
be used, especially to cut levels of
cholesterol. Fat creates tenderness. Too much
fat makes the product crumbly or greasy. If
using lard, decrease the amount of fat by 15-20.
Flour provides the structure of the product.
Over-measuring flour creates toughness. Flour
contains a protein called gluten. This can also
cause a tough product if over-worked.
Liquids add the moisture and hold the dough
together part of the structure. While the most
common is water, milk adds flavor and nutrients.
Too much liquid causes the product to become
soggy or sticky.
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MAKING THE PASTRY DOUGH...
for your pie crust
3. Use a fork to toss the flour while very
gradually adding water. Use your eyes and hands
to judge consistency. It takes approximately ¼
cup water per 1 cup flour.

• Measure the flour and salt into a mixing bowl.
  1 cup of flour and ¼ tsp. salt will make a single
  crust.
• Put the solid fat into the bowl also. Use a
  pastry blender to cut in the
  shortening, making coarse crumbs. (an
  experienced baker may use two knives or their
  fingers) Use 1/3 cup shortening per 1 cup of
  flour.

Overworking the dough at this step causes the
flour protein (gluten) to form long, tough
strands.
4. The flour mixture begins to form
clumpsclinging together as water is added.
5. Use your hands to form dough into a soft, but
not sticky ball.
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ROLLING THE DOUGH INTO A PIE CRUST...
Flatten the ball of dough with your hands. Flour
the surface, both sides of the dough, and the
rolling pin.
Fold the crust in half pick up the dough at the
foldline, and place it across the diameter of the
pie plate.
Unfold the dough, covering the entire pie plate.
Carefully lift and coax the dough down into the
pandont push or stretch it!
The direction you roll out a pie crust is very
important! Always start in the center and roll
outward. Pick up the rolling pin and return to
the center before rolling in an outward direction
again. A wooden rolling pin will spin if you
are doing it correctlywith a light, quick touch.
Maintain a circle shape!
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Selecting your pie plate...
If using a metal pie pan, non-shiny is best for
allowing the bottom crust to brown. Glass
(ceramic) pans come in 8, 9, or 10 inch
diameters. When using these, remember the rule
of thumb about using glass bakeware..

lower the oven temperature 25 degrees!
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Finishing the pie...
In some pies, such as lemon meringue, the bottom
crust is baked first and the cooked filling is
added later. Before baking an empty crust, you
must poke holes in it with a fork to allow steam
to escape and keep it laying flat in the pan.
Whether the pie has just a single bottom crust,
or has a top crust also, the edges must be
finished prior to baking. This pie shows two
common edge presentations one done with a fork
in the foreground, and one being fluted in the
demonstration.
This all-American apple pie looks great,
especially since the top crust was glazed with
milk and sugar. The glaze eliminates the dry-
flour look and allows it to brown nicely. It
improves both flavor and appearance! Bake your
pie in the middle of the oven!
The slashes cut in the top of a two-crust pie
arent just for looksthey allow the steam to
escape!
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A Purple Ribbon Pie...
1. has a bottom crust that is flaky, not soggy
a. add filling to crust just before putting it in
the oven
b. avoid runny fillings by adding sugar to fruit
at the last minute
c. bake on a rack no higher than the middle of
your oven
2. each slice looks attractive
a. cut pastry with a sharp, thin-bladed, hot
knife
b. glaze the top crust
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I've heard of weaving strips of cloth, but strips
of pastry?
Roll out the top crust of the pie in the usual
manner.
Cut this top crust into strips, ½ inch wide.
Lay part of the strips across a colorful pie
filling, all going one direction and spaced ½
inch apart.
Weave the remaining strips of pastry over and
under the first strips. Flute the edges.
LATTICE-TOP PIE
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THE END
Now it's your turn.
Are you ready to try pastry?
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• Preparing individuals for life and work
• Strengthening families
• Empowering communities
• Created by Barbara L. Swarthout, Family
  Consumer Sciences teacher at Elkhorn High School