pastry

2. Although we think of the pastry chef as one who
makes ALL of the bread, cakes, candies, and pies,
a true pastry is defined as a dough made from fat,
flour, and liquid that bakes in “layers”. The layers
create what we refer to as “flakiness”.
In a pie crust
pastry, the fat
is distributed in
pieces
throughout the
flour.
As the dough is
rolled out, the fat
and flour become
layered together.
As the pie crust bakes, the fat layer melts away and air
pockets form in their place. The new layers of air pockets
plus the flour layers form “flakes”.
Fat particles
shown here in
yellow, and flour
is brown.

3. The layered or flaky
pastry doughs are used to
make a variety of breads,
candies, desserts, and of
course… pie crusts!
A pastry, whether it is a bread
such as croissants or a dessert
such as Napoleons, is considered
a challenge to many bakers. The
layers of fat and flour are delicate
and have to be handled with care.

4. Liquids add the moisture
and hold the dough
together… part of the
structure. The most common
is water, milk adds flavor and
nutrients. Too much liquid
causes the product to
become soggy or sticky.
Flour provides the
structure of the
product. Over-
measuring flour
creates “toughness”.
Flour contains a
protein called gluten.
This can also cause a
tough product if over-
worked.

5. Ingredients may include one or more kinds of fat… animal
fats such as lard or butter create the flakiest pastry; or
vegetable fats such as shortening or margarine that create
a mealy pastry. Even oils might be used, especially to cut
levels of cholesterol. Fat creates “tenderness”. Too much
fat makes the product crumbly or greasy. If using lard,
decrease the amount of fat by 15-20%.
Sugar, salt, or other spices
add flavor.

6. 2. Use a pastry
blender to
“cut in” the
shortening,
making coarse
crumbs. Use
1/3 cup
shortening per
1 cup of flour.
3. Use a fork to
“toss” the flour
while very
gradually adding
water. Use your
eyes and hands to
judge consistency.
It takes
approximately ¼
cup water per 1
cup flour.
Basic pie crust dough is called 3-2-1
dough, as the weight of the ingredients are
3 parts flour, 2 parts fat, and 1 part water.
1. Measure flour
and salt into a
mixing bowl.
Put the solid
fat into the
bowl also.

7. 4. The flour mixture begins
to form clumps… clinging
together as water is added.
5. Use your hands
to form dough into
a soft, but not
sticky ball.
Overworking the dough at steps 2, 3 or 4 causes the flour
protein (gluten) to form long, tough strands.

8. Flatten the ball of dough
with your hands. Flour the
surface, both sides of the
dough, and the rolling pin.
The direction you roll out a
pie crust is very important!
Always start in the center
and roll outward. Pick up
the rolling pin and return to
the center before rolling in
an outward direction again.
A wooden rolling pin will
“spin” if you are doing it
correctly. Maintain circle
shape!

9. Fold the crust
in half; pick
up the dough
at the foldline,
and place it
across the
diameter of
the pie plate.
Unfold the dough, covering the
entire pie plate. Carefully lift and
coax the dough down into the
pan…don’t push or stretch it!

10. If using a metal pie pan, non-shiny is best for allowing
the bottom crust to brown. Glass (ceramic) pans come
in 8, 9, or 10 inch diameters. When using glass pans,
you may need to lower the oven temperature 25 degrees!

11. Whether the pie has just a
single bottom crust, or has
a top crust also, the edges
must be “finished” prior to
baking. This pie shows
two common edge
presentations… one done
with a fork in the
foreground, and one being
fluted in the
demonstration.
In some pies, such as lemon
meringue, the bottom crust is
baked first and the cooked filling
is added later. This is called
‘baking blind’. Before baking an
empty crust, you must poke
holes in it with fork to allow
steam to escape and keep it
lying flat in the pan.

12. This all-American apple pie
looks great, especially since
the top crust was glazed
with milk and sugar. The
glaze eliminates the dry-
flour look and allows it to
brown nicely. Glazing
improves flavor and
appearance.
The slashes in the
top of the pie
allow steam to
escape.

14. Roll out the top
crust of the pie in
the usual manner.
Cut this top crust
into strips, ½ inch
wide.
Lay part of the
strips across a
colorful pie filling,
all going one
direction and
spaced ½ inch
apart.
Weave the remaining
strips of pastry over
and under the first
strips. Flute the
edges.

15. A roll-in dough method is used in making
puff pastries. The dough must be rolled,
folded, rolled again, layered with butter,
refolded and re-rolled numerous times to
create a very flaky product.
Puff pastry dough must be
kept cold, cut with a very sharp
knife, chilled before baking.
The famous Napoleon dessert
consists of layers of puff pastry and
sweetened creams.

16. Phyllo (FEE-low)
dough consists of
paper-thin sheets of
pastry. As it bakes,
the layers separate
into delicate sheets.
Baklava is a
Greek dessert
made of phyllo
dough, nuts, and
honey.

17. Pâte à choux (paht ah SHOE)
is made by combining liquid,
butter, flour, and eggs into a smooth
batter. The mixture is then used to
make éclairs, cream puffs, and
profiteroles (pro-FEET-uh-rolls).
Cream puffs filled with
sweetened cream or
pudding.
Eclairs: piped, baked,
filled, and iced
Profiteroles, or small
round pâte à choux
pastries, are filled with
ice cream.

18. A tart is a plain or puff pastry
dish, usually filled with a sweet
filling. It is most often open,
without a top crust.
Large tarts are made with a shallow pastry. Individual
tarts are small and/or shallow. They commonly have a fruit
or custard filling. They may be made in mini-muffin tins.

19. When making a fruit pie, add
sugar to fruit at the very last
minute. The sugar extracts
moisture from the fruit, causing
it to become juicy. A juicy filling
can cause a soggy bottom
crust.
Apple seeds are encased in
shiny, hard pods called
carpels. They resemble a
popcorn hull, and are
indigestible. Use care to
remove them when coring
and slicing the apple. They
never soften during baking.

20. A red, Delicious apple is a
variety of apple grown for
‘eating’. They are quite
sweet, and the flesh is soft.
This apple would get very
mushy, if cooked.
Granny Smith (upper left) and the
smaller Jonathan apples (to the right) are
varieties grown for baking. The flesh is
firm, and retains its shape during baking.
These apples are tart. Apples, cherries,
blueberries, and peaches are common
fruits used in pies.
All apples ‘oxidize’ or
brown with exposure
to air. Use care not to
peel them too early.