3. Learning Objectives:
At the end of the lesson, the students should be
able to:
A. Define pie and its Ingredients
B. Explain the Temperature of Dough and
Classification of Pies.
C. Demonstrate the process on making Single and
Double Pie Crust.
5. Pie
Defined as a crust topped with a sweet or savoury fillings.
Some pies have top and bottom crust only or a top crust only.
Traditionally pies are bake in a pie pan , shallow – shaped sided
pan made of metal, tempered glass or other decorative materials
such as ceramic.
Pie Pastry is a simple product in terms of its ingredients such
as flour, shortening, water and salt. However the success of failure
of pie pastry depends largely on the shortening and flour mixed and
the gluten is developed.
Pies have two main components: the dough or pastry and the
fillings, once the pastry and fillings are made, rolling the dough and
assembling and baking the pies will be easy and can be done rapidly.
7. Ingredients for Pie
1. Flour. It contains enough gluten to produce the desired structure and
flakiness., but is low enough in gluten to yield a tender product, if handled
properly. If stronger flour is used the percentage of shortening should be
increased slightly to provide more tenderness.
2. Fat. Hydrogenated shortening is the most popular fat for pie crusts due to
its plastic consistency to produce a flaky crust. Emulsified shortening
should not be used, as it blends too quickly with flour and mistakes it difficult
to produce a flaky crust.
Butter - contributes excellent flavour to pie pastry but this is expensive. It
also melts easily making the dough difficult to work.
Lard – is an excellent shortening for pies because it is firm and has plastic
properties. However this is not usually used in food service.
8. 3. Liquid. Water is very important to develop some gluten in the flour
and to give structure and flakiness to the dough. Care should be taken
not to use too much gluten development. If not enough water is used,
the crust will fall apart because of inadequate gluten structure.
Milk used in pastry produces a richer dough that browns more
quickly. However the crust is less crisp and the product cost is higher.
If dry milk is used, it should be dissolved in water to ensure even
distribution in the dough.
4. Salt. This has some conditioning effect on the gluten. Its main
function is to contribute flavor. When used this must be dissolved in
water to ensure even distribution.
10. Temperature for Pie Dough
Pie dough should be kept cool, about 60 degrees F (15
degrees C) during mixing and make up for the following
reasons:
1. Shortening has the best consistency when cool, if it is
warm , it blends too quickly with the flour, if it is very cold, it
is too firm to be easy worked.
2. Gluten develops more slowly at cool temperature than at
warm temperature than a warm temperature.
11. Classification of Pies
Baked Pies. This type of pie uses the raw pie shells,
filled and baked. Like fruit pies contain fruit fillings and
usually with top crust. Soft pies are those with custard –
type liquid fillings that become firm when the egg content
coagulates and they are usually baked as single pie
crust.
Unbaked Pies. This type has prebaked pie shells and
are filled with a prepared filling, chilled and served when
the filling is firm enough to slice. For example Cream
pies are made of pudding or boiled custard type fillings.
13. Guide in Preparing a Pie Crust: Single Pie Crust
and Double Pie Crust
Ingredients Single Pie Crust Double Pie Crust
All Purpose Flour 1 cup 1 cup
Salt ½ teaspoon ½ teaspoon
Lard/Butter 1/3 cup 2/3 cup
Cold water 2-3 tbsp. 4-5 tbsp.
14. Mixing procedure:
Single Pie Crust Double Pie Crust
1. Measure flour without sifting. Then sift with
salt into mixing bowl.
1. Use the ingredients called for in the double
pie crust recipe, mix ingredients as in the single
crust.
2. Measure and add lard to flour salt mixture and
blend well using pastry blender.
2. Pour the prepared filling into the lower crust.
3. Measure and sprinkle cold water over the flour
mixture and with a table knife, press dough
together.
3. Roll out the other ball for the upper crust.
Unroll this on the top of the fillings.
4. Sprinkle flour lightly on board and rolling pin.
Place the dough on board and shape into ball
with your hands.
4. Cut off the lower crust at pan edge. Cut the
upper crust ½ inch wider than the bottom
crust, upper crust under the edge of the lower
crust before fluting the edges.
5. Roll dough from the center to edges. Keep the
thickness of the dough even. Roll in all directions
to maintain perfect circle.
5. Prick top of the crust to allow steam to
escape.
6. Roll dough over the rolling pin, then roll over
the pie plate. Fit snugly in the pan.
6. Bake at 450 F to 35 minutes when fruit filling
is uncooked: when filling is cooked, baked for
25 minutes until it become golden brown.
7. Prick liberally with the tines of a fork. Bake at
450 F in preheated oven for 12 to 15 minutes.
15. What are the Characteristics
of a Well – Made Pie and
Pastry?
16. Characteristics of Well – Made Pie and Pastry
Has an even thinness all over and fits the pan just right.
Light golden brown in colour with dark brown edges.
Crust is lightly blistered and rough with a delicately crisp,
flakily texture and rich delicate flavour.
17. 1. As students how did you give value
or appreciate baking pie pastry?
2. How long should pie dough sit out
before rolling?
3. Why does pastry go hard?
QUESTIONS:
