On Cooking Pies, Pastries and Cookies

1. C H A P T E R THIRTY-TWO
PIES, PASTERIES
AND COOKIES
“ The pie is an English institution which, planted on American
soil, forthwith ran and burst forth into an untold
”
variety of genera and species.
– Harriet Beecher Stowe, American novelist (1811-1896
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
PIES, PASTERIES AND COOKIES
 You will be able to:
– Prepare a variety of pie crusts and fillings
– Prepare a variety of classic pastries
– Prepare a variety of meringues
– Prepare a variety of cookies
– Prepare a variety of dessert and pastry items,
incorporating components from other chapters
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Pies and Tarts 3
PIES, PASTERIES AND COOKIES
 Pie
– Composed of a sweet or savory filling in a
baked crust
– Generally made in a round slope-sided pan
 Tart
– Similar to a pie except it is made in a shallow,
straight-sided pan, often with fluted edges
– Can be almost any shape and size
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Classification of Pastry
Doughs 4
PIES, PASTERIES AND COOKIES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Crusts 5
PIES, PASTERIES AND COOKIES
 Pie
– Flaky dough
– Mealy dough
– Crumb crust
 Tarts
– Sweet dough
 Crusts can be filled and baked or baked and then
filled, “baked blind”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Cutting in the Fat for Pie
Crust 6
PIES, PASTERIES AND COOKIES
1 Cutting the fat into
the flour coarsely for
flaky dough.
2 Cutting the
fat into the
flour finely for
mealy dough.
3 The finished dough.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Pie Fillings 7
PIES, PASTERIES AND COOKIES
 Cream
– Flavored pastry cream
 Fruit
– Mixture of fruit, fruit juices, spices and sugar thickened with
starch
– Cooked fruit
– Cooked juice
– Baked
 Custard
– A soft filling that is baked along with the crust
 Chiffon
– Created by adding gelatin to stirred custard or fruit purée, then
adding whipped egg whites
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Classic Pastries 8
PIES, PASTERIES AND COOKIES
 A number of components are used to create a
variety of desserts and pastry items
– Puff Pastry
– Éclair Paste (Fr. Pâte à Choux)
– Meringue
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Puff Pastry (Fr. Pâte Feuilletée) 9
PIES, PASTERIES AND COOKIES
 Rich, buttery dough that bakes into hundreds of
light crispy layers
 Used for both sweet and savory preparations
 Can be baked and filled or filled and baked
 Used to make many classical and modern dishes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Éclair Paste (Fr. Pâte à Choux) 10
PIES, PASTERIES AND COOKIES
– Golden brown, crisp pastry with an almost empty
interior
– Can be filled with sweet or savory mixtures
– Unique because the dough is cooked before it is
baked
– Dough is piped into shape before baking
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Meringue 11
PIES, PASTERIES AND COOKIES
 Egg whites whipped with sugar
 The texture - hard or soft - depends on the amount
of sugar added
 Can be used to create baked meringues and
cookies or to top pies and other baked goods
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Meringues 12
PIES, PASTERIES AND COOKIES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Cookies 13
PIES, PASTERIES AND COOKIES
 Small flat and versatile pastries as simple as a
snack or fancy as a petit four
Linzer Cookies Gingerbread Cookies
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Cookie Textures 14
PIES, PASTERIES AND COOKIES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Cookie Mixing Methods 15
PIES, PASTERIES AND COOKIES
Most use the creaming method:
1. Cream the fat and sugar together to incorporate air
and to blend the ingredients together
2. Add eggs gradually, scraping down bowl as needed
3. Stir in liquid ingredients
4. Stir in flour, salt, spices and leaveners
5. Fold in any nuts, chocolate chips or chunky
ingredients by hand
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Cookie Make-Up Methods 16
PIES, PASTERIES AND COOKIES
 Types defined by way they are formed
– Drop
– Icebox
– Bar
– Sheet
– Cut-Out
– Pressed
– Rolled
– Wafer
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Makeup Methods 17
PIES, PASTERIES AND COOKIES
 Drop
– Dough is scooped
into mounds and
baked
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Makeup Methods 18
PIES, PASTERIES AND COOKIES
 Icebox
– Dough is rolled into
logs, chilled and
then sliced and
baked
– For decorative
effect, log may be
rolled in nuts,
seeds, spices
before slicing
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

19. Makeup Methods 19
PIES, PASTERIES AND COOKIES
 Bar
– A stiff dough is
rolled into a log
then baked; bars
are cut into thick
slices
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

20. Makeup Methods 20
PIES, PASTERIES AND COOKIES
 Sheet
– Dough is pressed,
poured or layered into
shallow pans, baked
and then cut into
portions
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

21. Makeup Methods 21
PIES, PASTERIES AND COOKIES
 Cut-out or rolled
– Dough is rolled out,
cut into shapes and
then baked
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

22. Makeup Methods 22
PIES, PASTERIES AND COOKIES
 Pressed
– Soft dough is forced
through a pastry bag or
a cookie press
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

23. Makeup Methods 23
PIES, PASTERIES AND COOKIES
 Wafer
– Thin batter is poured
and spread onto the
sheet pan and baked
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel