Baking Pies and Pie Dough!

What should pies be baked in?

IN A SHALLOW, SLOP SIDED PAN MADE OROF METAL, GLASS, OR DECORATIVE CERAMIC PIECES

What is a pie?

A PIE IS A CRUST TOPPED WITH A SWEET OR SAVORY FILLING

What should remember when rolling out pie crust?

BEFORE ROLLING OUT THE DOUGH USE YOUR HANDS TO SHAPE THE DOUGH INTO THE DESIRED SHAPE I.E. ROUND SHAPED FOR ROUND PIE PANS, RECTANGULAR SHAPED FOR RECTANGLE PANS MAKE SURE ROLLING PIN AND WORK SURFACE IS WELL FLOURED. BRUSH OFF EXCESS FLOUR BEFORE PANNING ROLL DOUGH IN ONE DIRECTION, THEN TURN THE DOUGH AND ROLL OUT AGAIN. REPEAT MAKE SURE THE DOUGH IS NOT STICKING TO THE WORK SURFACE OR ROLLING PIN ROLL DOUGH OUT EVENLY FOR UNIFORMED THICKNESS IF DOUGH BECOMES TOO STICKY OR SOFT, REWRAP IN PLASTIC AND REFRIGERATE. YOU CAN ROLL STICKY DOUGH BETWEEN LAYERS OF PLASTIC FILM AND REFRIGERATE ROLL OUT DOUGH ABOUT 1 TO 2 INCHES WIDER THAN PAN SIZE ROLL DOUGH OVER ROLLING PIN OR FOLD INTO QUARTERS TO TRANSFER TO PAN DO NOT STRETCH TO FIT THE ROLLED OUT DOUGH AS THIS CAUSES SHRINKAGE DECORATIVELY CRIMP THE EDGES IF USING A PIE PAN IF USING TART PAN ROLL ROLLING PIN OVER TOP OF PAN TO REMOVE EXCESS DOUGH

How do you prevent puffing and shrinking when baking?

COVER UNBAKED PIE SHELL WITH PARCHMENT PAPER AND ADD DRIED BEANS OR PIE WEIGHTS. BAKE UNTIL HALF BAKED AND REMOVE PARCHMENT PAPER AND WEIGHTS. CONTINUE TO BAKE UNTIL EVENLY BROWNED DOCKING - USE A FORK TO PRICK HOLES INTO THE BOTTOM AND SIDES OF THE PIE DOUGH SET AN EMPTY PIE PAN ON TOP OF THE UNBAKED PIE SHELL AND INVERT ONTO A SHEETPAN. BAKE HALFWAY: INVERT THE PANS, AND REMOVE THE EMPY PAN. CONTINUE TO BAKE UNTIL DESIRED DONENESS

What is mealy pie dough?

FAT IS BLENDED INTO THE FLOUR MIXTURE UNTIL RESEMBLES CORNMEAL. PRODUCES A VERY TENDER, WATER RESISTANT CRUST THAT IS IDEAL FOR BOTTOM CRUSTS FOR FRUIT OR CUSTARD PIES. LESS LIKELY TO GET SOGGY

What is a flaky pie dough?

FAT IS CUT INTO THE FLOUR MIXTURE TO FORM PEA SHAPED PIECES. THE COLDER AND HARDER THE FAT THE MORE FLAKIER THE CRUST

What is the role of fats in baking a pie?

FATS ARE A TENDERIZER IN BAKED GOODS - MAKES PIE DOUGH TENDER, LIGHT AND FLAKY

Do all pies have a top and bottom crust?

NO, SOME PIES HAVE A TOP AND BOTTOM CRUST OR ONLY A TOP CRUST

What is patte brisse pie dough?

PATE BRISEE IS FRENCH NAME FOR OUR MOST COMMON PIE DOUGHS PATE BRISEE IS A RICH, FLAKY DOUGH CONTAINING FLOUR, SALT, BUTTER (OR OTHER FAT), AND ICE WATER. CONTAINS LITTLE IF ANY SUGAR ALSO KNOWN AS "BROKEN PASTRY" DUE TO FLAKY CRUST

What are the three pie dough types?

PATTE BRISSE, FLAKY, MEALY

What are some guidelines to remember when baking a pie?

PIES DOUGH CRUSTS CAN BE EITHER PREBAKED OR BAKED WITH FILLING THIS PROCESS OF PREBAKING A CRUST IS CALLED "BLIND BAKING" PREBAKED CRUSTS ARE USED FOR PIES WHOSE FILLINGS DO NOT NEED TO BE BAKED WITH THE PIE IMPORTANT TO KEEP THE SIDES FROM SHRINKIN DOWN AND THE BOTTOM FROM PUFFING UP FREEZING OR CHILLING THE PREPARED PIE SHELL BEFORE BAKING AIDS IN THE FAT HARDENING AND FOR MORE FLAKY CRUSTS

How do you preform the patte brisse mixing method?

PLACE DRY INGREDIENTS IN BOWL CUT IN COLD FAT USING PASTRY BLENDER UNTIL DESIRED CONSISTENCY - AVOID OVERMIXING THE COLDER AND HARDER THE FAT THE MORE FLAKY THE CRUST FOR FLAKY CRUSTS - PEA SIZED SHAPES FOR MEALY PIE DOUGH - BLEND UNTIL LOOKS LIKE CORNMEAL DRIZZLE IN COLD WATER GENTLY FORM INGREDIENTS INTO A BALL FLATTEN BALL INTO A DISC WRAP IN PLASTIC WRAP AND REFRIGERATE

What are the different types of tart pans?

TART PANS CAN BE ROUND, SQUARE, RECTANGULAR OR HEART SHAPED. MAYBE FLUTED OR STRAIGHT SIDED

What are tarts?

TARTS ARE A PIE WITHOUT A TOP CRUST. USUALLY SHOWCASES A VARIETY OF FRUITS, MOUSSES, CHOCOLATE AND PASTRY CREANS

How do you prevent the pie bottom from becoming soggy?

USE A MEALY DOUGH FOR BOTTOM CRUSTS FOR FRUIT AND CUSTARD PIES BAKE THE CRUST LONG ENOUGH TIME BAKE ON THE LOWEST RACK OF THE OVEN IF POSSIBLE FOR PREBAKED SHELLS - BRUSH CRUST BEFORE IT IS DONE WITH EGGWASH TO FORM A BARRIER FOR WET FILLINGS AFTER BAKING BRUSH WITH MELTED CHOCOLATE AND CHILL

What steps must you take in order to get flaky pie dough?

USE A SOLID, VERY COLD FAT - BUTTER MOST COMMON BUT CAN BE COMBINATION OF BUTTER AND SHORTENING. IF USING BUTTER CUT INTO SMALL PIECES AND FREEZE USE A LOW PROTEIN FLOUR SUCH AS PASTRY OR CAKE FLOUR. ADD A COLD ACID - SUCH AS CITRUS JUICES, VINEGAR TO HELP BREAKDOWN PROTEINS TO PREVENT GLUTEN FORMATION. ALSO ADDS FLAVOR AND AIDS IN EASE OF ROLLING OUT THE DOUGH AVOID USING TOO MUCH WATER - BIGGEST MISTAKE OF MOST BAKERS. SPRINKLE IN WATER A LITTLE AT A TIME - DO NOT POUR IN. LESS WATER USED MORE TENDER THE CRUST MAKE SURE WATER IS ICE COLD TO PREVENT THE MELTING OF THE FATS DO NOT OVERMIX OR KNEAD A PIE DOUGH. SHAPE INTO A BALL WITH YOUR HANDS. OVERHANDLING WILL CAUSE FATS TO MELT AND SOFTEN THE DOUGH REDUCING FLAKINESS ALLOW THE DOUGH TO REST - MAKES IT EASIER TO ROLL OUT AND SHAPE. ALSO ALLOWS FATS TO FIRM. PLACE IN REFRIGERATOR OR FREEZER TO REST.