23. Properties of a well-made pie crust
A good pie crust must be crisp or tender. Mealy crusts tend to
be more tender while flaky crust are more crisp.
Has a golden brown color.
The crust must be fitted with decorated edges in the pie pan.
It must retain its crispness and not become soggy especially
when used with juicy fillings.
• It should not hard so it can be cut easily
37. Characteristics of Pies and Pastries
• Flakiness
Factors affecting flakiness are as follows:
character of the fat used
consistency of solid fat
type of flour used
proportion of water
degree of mixing
method of mixing
number of times the dough is rolled
• Tenderness
38. TIPS TO ENSURE SUCCESS
IN BAKING PIES AND PASTRIES:
Handle the dough lightly to incorporate as much air as
possible and to inhibit the development of gluten.
Avoid using too much flour which toughens pastry.
Avoid using too much liquid which makes it soggy.
Avoid using too much shortening, to avoid greasy and crumbly
dough.
Chill pastry dough after mixing to make it soft, make it
easier to handle, and keep it from shrinking during baking.
Start the baking in a very hot oven, then lower the
temperature after the pastry has risen until is done.
42. Baking Techniques
• Preparing baking dishes and pans
• Sifting flour
• Beating butter and sugar
• Cutting butter into the flour –
• Melting chocolate
• Whipping
• Cut and Fold
43.
44. Fillings
• are cooked mixtures spread out in between
slices of cakes and other related products.
• They are thick in consistency to make them
easy to spread out.
• They enhance the product and at the same
time provide variation in flavour.
50. Best Pans to Use
A. Glass- because you can check the bottom
of the
pan.
B. Anodized aluminum- because it does not
reflect
heat, making it brown better.
51. How to Know When Your Pie is Done
1. Know Your Oven
Temperature
2. The Crust
3. The Filling
52. What is Par – Bake?
1. Start With Excess On Your Bottom
Crust.
54. 3. Par-Bake.
• Bake your bottom crust until it just begins to
turn golden at the edges, about 12 to 15
minutes.
• Remove the parchment and pie weights from
the pie crust and return to the oven for 2 to
3 more minutes.
56. How to Store Pies and Pastry
Pies are best if eaten the day they are made.
1. Cool first- before cutting, so filling will set and
hold its shape when served.
2. Be sure to refrigerate: which pies? Cream
pies, custard pies, quiches, and entrée
pies.
3. Pies can be rewarmed by baking
uncovered qt 350° for 12-15 minutes to
freshen day old pies.
57. Freezing Pies
If the pie is frozen, be sure to wrap well
by using freezer-weight plastic bags or
heavy foil, wrapped properly to keep
out air. This will prevent “freezer burn,”
which is when air can get into a frozen
food over time, causing it to loose
moisture, dry out.
58. Causes of Failure in Baking Pies and Pastries
Result Causes
1. Tough crust 1. Too much water, over handling, insufficient fats, too much
flour.
2. Too pale crust 2. Under baked, over handling, wrong temperature or
insufficient heat.
3. Too dark bottom crust 3. Wrong temperature, over baked,
4. Soggy bottom crust 4. Too much filling, over mixing, uneven heat of the oven.
5. Thick and soft crust 5. Wrong measurement of fat, use of warm water, low oven
temperature.
6. Thin, brittle, and easily burn crust 6.pastry dough is rolled too thin, too much fat
7. Pie shrinks in pastry pan 7. Improper measurements of the ingredients.
