types of baked products

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NVCFI – Basic Baking | Semi Final
SELF-LEARNING MODULE
BASIC BAKING
Semi Final | Lesson 3 | AY 2021-2022
TEACHER: MARIA MERLLAN E. MIER, LPT
LESSON PROPER
TYPES OF BAKED PRODUCTS
There are five general types or categories of baked products. These products are classified based on
the kind of finished product, the peculiar combination of ingredients and the mixing methods employed in
producing the baked goods.
1. PIES AND PASTRIES
Pies are baked goods that have a crust and filling. The term “pastry” comes from the word “paste”
which refers to a mixture of flour, liquid and high amount of fat than regular pie dough. The various kinds of
sweet products made from these dough and paste are commonly referred to as pastries.
TYPES OF PIES
1. One crust pie
 is a type of pie that does not have a top crust. It only has the bottom crust that lines the pie
plate and holds the filling with a thin layer of dough. The bottom crust is baked first then the filling
is added to the pie shell for final baking. The pie can be topped with meringue, whipped cream,
nuts and other toppings.
2. Double crust pie
 is made of two crusts - the top and the bottom crusts that seal around the fillings. It keeps the
juice of the fruits inside the crust if you are preparing a fruit pie. In sealing the edges of the crust
you can use your finger or a fork in order to make a decorative edge of your pie crust.
3. Turnovers
 are individual pies formed by folding the crust in half over a filling (Encyclopedia Britannica,
2013). The open edges are pressed together to enclose the filling. Turnovers are usually small
enough to be held by hand and maybe baked or fried. Fillings can be sweet or savory
(example, meat fillings).Empanada is an example of turnover.
4. Puff pastry
 is a rolled dough formed from layers of fat in between layers of dough. This produces very thin
layers of dough which puffs up when the trapped air expands during baking (Gisslen, 2001). It
can be used as pie crust like the shell used for Chicken a la King in some bakeshops and
restaurants. Because it has a rich flavor due to the amount of fat it contains it may made like a
biscuit and prepared with or without filling. Examples of these are the otap and the Napoleones
of Bacolod City,

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NVCFI – Basic Baking | Semi Final
TYPES OF PIE CRUST
1. Flaky crust made from flour, butter or shortening, and water. Shortening is cut into the flour until the size
of peas so the flour is not completely blended with the fat. When the liquid is added, the flour absorbs it.
When the dough is rolled out, lumps of fat and moistened flour are flattened and become flakes of
dough (Gisslen, 2001). Flaky dough is preferred for top crusts.
2. Mealy crust made from the same ingredients as flaky crust but in this case, the shortening is
incorporated into the flour more thoroughly. The mixture should look like cornmeal or it can even
become so blended that it becomes paste-like. Less water is needed because the flour won’t absorb as
much water. This crust is used for bottom crust because it is not prone to sogginess.
3. Oil based crust – instead of solid fat, oil is used in the mixture. The resulting crust is less rich and more
bland and flaky.
4. Crumb crust – ground crackers or biscuits are used instead of flour. The crackers most commonly used is
Graham crackers and Oreo biscuits. This type of crust is commonly used for no-bake pies like
cheesecakes and refrigerated desserts. The crumb crust can also be baked before filling to make it
firmer and less crumbly.
5. Puff pastry or phyllo dough – puff pastry crust has high proportion of fat. It is not very easy to do at home
so commercially prepare and frozen phyllo dough can be bought in specialty shops.
Properties of a well-made pie crust
1. A good pie crust must be crisp or tender. Mealy crusts tend to be tenderer while flaky crusts are more
crisp.
2. Has a golden brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retain its crispness and not become soggy especially when used with juicy fillings.
5. It should not hard so it can be cut easily.
MIXING METHODS FOR PREPARING CRUST
Pastry Method (Crust using solid fat).
1. Measure all the ingredients accurately. Combine all the dry ingredients together preferably in a
cold mixing bowl.
2. Cut in the shortening into the mixture of flour and salt using two knives or pastry blender until
small lumps the size of peas or cornmeal are formed.

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NVCFI – Basic Baking | Semi Final
3. Measure and sprinkle ice cold water gradually over the mixture of flour and shortening. Shape
your pastry dough into balls using your hand but avoid over handling the dough that may cause
tough dough.
4. Set the dough aside for 30 minutes to one hour preferably in the refrigerator. This step is called
resting the dough. This lets the flour become hydrated by giving the flour time to absorb the
liquid. If the dough is too cold and firm to be rolled after resting in the refrigerator, allow it to
come up to room temperature before rolling.
5. Sprinkle flour on your working board and roll the pastry dough using your rolling pin starting from
the center forming a round shape one inch larger from the size of your pie pan.
6. Unfold the pastry dough gently over the rolling pin and unroll over the cold pie plate. To avoid
soggy bottom crust, you can apply or brush an egg wash over the crust.
7. While preparing the filling you can put your crust in the refrigerator for 10-15 minutes. Shape the
edges of the single crust before putting it inside the refrigerator.
8. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust. Avoid
stretching your dough. This might tear your bottom crust and may cause the filling to spill out of
the crust and stick to the pie pan.
9. For a double crust pie, multiply the measurements of the ingredients into 2 and follow the steps
from 1-4.
10. Divide the dough into 2, and roll the second part over the bottom crust with fillings and cut it half
inch bigger than the pie plate.

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NVCFI – Basic Baking | Semi Final
11. Fold and seal the edges using your finger or your fork to create attractive edge.
12. You can make a slit or make holes with design on the top crust to allow the steam to escape.
Bake your double pie crust as instructed by the recipe.
Oil Method (Crust using oil)
1. Measure all the ingredients accurately. Combine all the dry ingredients together preferably in
a cold mixing bowl.
2. Combine the oil and water in a container. Oil will not completely combine with water so just
stir the mixture so that the oil is broken into smaller parts. Pour this gradually over the flour
mixture blending the liquid mixture into the flour using a fork or by hand until small lumps the
size of peas are formed.
3. Shape into a ball.
4. Follow the same procedure as steps 4 to 11 above (steps in making crust using solid fat).