1 / 30

Let’s Make Pie!

Let’s Make Pie! . How do you make pastry (pie crust) light and flakey? . Pastry (Pie). Ingredients = flour, fat, salt & water Mixing = how much? Handling = how carefully?. Ingredients: Flour. To create flaky pastry, low protein flour must be used so a limited amount of gluten will form.

stephanie
Télécharger la présentation

Let’s Make Pie!

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Let’s Make Pie! • How do you make pastry (pie crust) light and flakey?

  2. Pastry (Pie) • Ingredients = flour, fat, salt & water • Mixing = how much? • Handling = how carefully?

  3. Ingredients: Flour • To create flaky pastry, low protein flour must be used so a limited amount of gluten will form. • Pastry flour is made of soft wheat, and makes a more tender pastry. • If pastry flour is not available, a combination of 1 part all-purpose flour and 2 parts cake flour gives similar results.

  4. Ingredients: Fat • A number of fats can be used in pastry. They each have distinct characteristics.  • General Function: Fat surrounds the flour molecules and prevents too much water from coming in contact with the flour and forming excess gluten. Fat is called shortening because it “shortens” the strands of gluten. 

  5. Ingredients: Liquid • The liquid used to make pastry should be very cold to prevent softening the fat.  • Function: Water (or other liquid) moistens the dry ingredients and binds them together to form dough. The amount will vary because of the absorptive properties of flour. • Always add half of the required liquid. Pat or fold the dough together. Add more liquid (1-2 Tablespoons at a time) as needed to achieve the proper consistency.

  6. Epicurious: Pie Technique • http://www.epicurious.com/video/technique-videos/technique-videos-pies/1915458783/pies-making-pie-dough-by-hand/1915433346

  7. Two Crust Pies • Double a basic one-crust recipe • Roll, then insert the bottom crust • Fill the pie • Roll, then cover the filling • Seal, then flute the edges • Vent the top crust • Bake as directed

  8. One Crust Pies • Roll the Pastry Out • Transfer Crust to the Pie Pan • Cut the Excess Crust • Flute the Edge • Bake or Fill and Bake

  9. Freezing • Pie Shells: Baked = 4 months Unbaked = 2 months • Fruit pies: Bake first = 4-6 months Thaw or warm to serve

  10. Freezing, Cont. • Custard, Cream or Chiffon Pies = DO NOT Freeze • Chiffon Pies = 1 month thaw 2-4 hours at room temperature • Freeze pies first, then seal in foil or plastic, and label.

  11. Fun Stuff! = Flavored Pastry Add one of the following to the flour before mixing: • 1 t. cinnamon • 1 ½ t. citrus peel • 2 T. chopped nuts • ½ C. cheddar • 1 t. celery seed

  12. Fun Stuff! -- Garnishes Place a doily or stencil on top of pie. Sprinkle with powdered sugar, cocoa powder or ground nuts. Drizzle syrup on the plate before placing pie on it, or place pie on the plate, and drizzle over pie and plate. Blend fruit and pour a thin layer of “sauce” on the plate. Drop chocolate syrup or heavy cream at intervals, and drag a knife blade through the dots to “Sauce Paint”. Pastry cut-outs can be placed on, or around the edge of an un-cooked shell. They may also be baked at 450° for 10 minutes, and arranged on top of a cooked pie.

More Related