The document discusses the key components of a pie - the crust, filling, and topping. It emphasizes that a good pie crust is essential and depends on using the proper ingredients and technique. A quality crust remains crisp yet sturdy, and is achieved through understanding the roles that flour, shortening, water, and salt play in the dough. The flour provides structure, shortening gives flakiness, water produces gluten for texture, and salt conditions the gluten. Proper proportions and keeping ingredients cold are also important to make a good pie crust.

2. • Pies are usually made up of three parts:
the CRUST, the FILLING and the TOPPING.
• These baked products, along with the
pudding and the cobblers, belong to
the family of country desserts.
• As mentioned earlier, the secret of a
good pie lies not in the filling or
topping but in the flakiness of the
crust.

3. • The crust is the shell of a pie. It is
what contains both filling and the
topping.
• It should stay crisp and dry even if it
comes in contact with the juice of the
fruit filling.
• It should also remain sturdy when taken
out of the pie tin to be able to contain
the other parts of the pie.
• At the same time, the crust should not
be too hard.

4. In order to achieve a
quality pie crust we have to
be very familiar with the
proper steps to be taken in
making it and to understand
each
ingredient’s role.

5. A good quality crust is dependent on the technique
employed and on the proportion of the ingredients used.
Every ingredient in a pie crust has its own function and
being made aware of these functions will enable you to
achieve the crust that you desire.

6. The flour dictates the
flakiness of the crust
or dough, it would have
the proper amount of
gluten to hold the
product together and yet
it would not be so
compact and hard to
create the proper flake.

7. Shortening is the most
appropriate fat to be used
because it has the right
plastic consistency to
produce a flaky crust.
Butter contributes to the
flavor of the crust but is
not recommended because it
is expensive and it melts
very easily which will make
the dough harder to work
with

8. • water is necessary to
produced gluten in the
flour, which is important
in achieving flakiness.
• Milk can also be used
,but it will give you a
darker brown product and
your crust will not be as
crispy.
• Liquid should always be
added cold to maintain
proper dough temperature.

9. This has some
tenderizing and
conditioning effects
on the gluten . This
should always be mixed
in with the liquids
before adding it in
the dough to ensure
even distribution.