Pies

What are the steps in the procedure for preparing unbaked pies?

1. Line pie pans with pie dough 2. Dock the crust well with a fork to prevent blistering 3. Place another pan inside the first one so the dough is between two pans 4. Place the pans upside down in a preheated oven at 450 degree F 5. Bake at 450 degree F for 10-15 minutes. One pan may be removed during the last part of baking so the crust can brown 6. Cool the baked crust completely 7. Fill with cream filling or chiffon filling. Fill as close as possible to service time 8. Chill the pie until it is set enough to slice 9. Top pies with whipped cream

What are the steps in the procedure for preparing baked pies?

1. Line pie pans with pie dough 2. Fill with cooled fillings. Do not drop on the rims of the pie shells 3. Roll out dough for top crusts 4. Cut perforations in the top crusts to allow steam to escape during baking 5. Moisten the rim of the bottom crusts with water or egg wash to help seal them to the top crusts 6. Fit the top crusts in place. Seal the edges together firmly and trim excess dough 7. Brush tops with desired wash. Sprinkle lightly with granulated sugar 8. Place pies on the lower level of an oven preheated to 425 degree to 450 degree F

solid pack

A type of canned fruit with no water added.

heavy pack

A type of canned fruit with very little added water or juice.

Instant starch

A type of starch that will thicken a liquid without being cooked

Lattice crust

A type of top crust made of strips of dough laid across each other or interwoven

So that it will not form lumps, a starch must be mixed with what before being added to a hot liquid?

a cold liquid or sugar

When rolling out pie dough, it is best to use as little flour as possible for dusting because

too much flour tightens the dough

The cooking method most often used to make pie fillings from fresh, raw fruit is

cooked fruit method

The cooking method most often used to make pie fillings from canned fruit is

cooked juice method

After a fruit pie filling has been cooked, it should be what before filling the pie shell and baking?

cool it

Cream pies are thickened with

cornstarch

Two basic types of unbaked pies are

cream pie and chiffon pies

Flaky dough is best for what kind of piecrust

flaky pie crusts

The four basic ingredients of a pie dough are

flour, fat, water, and salt

Two basic types of baked pies are

fruit pies and soft pies

The three basic ingredients of a crumb crust are

graham cracker crumbs, sugar, and butter

Chiffon Pie

A pie with a light, fluffy filling containing egg whites and, usually, gelatin.

Write the procedure for preparing lemon pie fillings

1.

Explain how to make fruit pie fillings using the cooked fruit method

1. Bring the fruit and juice to a boil. Some sugar may be added to fruit to draw out juices 2. Dissolve the starch in cold water and stir into the fruit. Return to a oil and cook until clear and thickened. Stir while cooking 3. Add sugar, salt, flavorings, and other ingredients. Stir until dissolved 4. Cool as quickly as possible

What are the steps in the cooked fruit procedure for making pie fillings?

1. Bring the fruit and juice to a boil. Some sugar may be added to fruit to draw out juices 2. Dissolve the starch in cold water and stir into the fruit. Return to a oil and cook until clear and thickened. Stir while cooking 3. Add sugar, salt, flavorings, and other ingredients. Stir until dissolved 4. Cool as quickly as possible

Explain how to make fruit pie fillings using the cooked juice method

1. Drain the juice from the fruit 2. Measure the juice, and if necessary, add water or other fruit juice to bring to the desired volume 3. Bring the juice to a boil 4. Dissolve the starch in cold water and stir it into the boiling juice. Return to a boil and cook until clear and thickened 5. Add sugar, salt, flavorings. Stir until dissolved 6. Pour the thickened juice over the drained fruit and mix gently 7. cool

What are the steps in the cooked juice procedure for making pie fillings?

1. Drain the juice from the fruit 2. Measure the juice, and if necessary, add water or other fruit juice to bring to the desired volume 3. Bring the juice to a boil 4. Dissolve the starch in cold water and stir it into the boiling juice. Return to a boil and cook until clear and thickened 5. Add sugar, salt, flavorings. Stir until dissolved 6. Pour the thickened juice over the drained fruit and mix gently 7. cool

What are the steps in the old-fashioned procedure for making fruit pie fillings?

1. Mix the starch and spices with the sugar until uniformly blended 2. Mix the fruit with the sugar mixture 3. Fill the unbaked pie shells with the fruit 4. Place lumps of butter on top of the filling 5. Cover with a top crust and bake

Write a general procedure for preparing chiffon pie fillings

1. Prepare the base 2. Soften gelatin in cold liquid. Stir it into the hot base until dissolved. Chill thickened, but not set 3. Fold in beaten egg whites 4. Fold in whipped cream, if used 5. Immediately pour into pie shells and chill

What are the steps in the procedure for rolling pie dough and lining pans?

1. Select the best doughs for each purpose 2. Scale the dough 3. Dust the bench and rolling pin lightly with flour 4. Roll out the dough 5. Place the dough in the pan 6. For single-crust pies, crimp the edges, and trim off excess dough 7. Rest the made-up pies for 20-30 minutes, preferably refrigerated.

What are the steps in mixing pie dough?

1. Sift the flour into a mixing bowl. Add shortening 2. Rub the shortening into the flour to the proper degree 3. Dissolve salt and sugar in water 4. Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overcook the dough 5. Place the dough in pans, cover with plastic film, and place in the refrigerator for at least 4 hours 6. Scale portions of dough as needed

What are the three types of bases for chiffon pie fillings?

1. Thickened with starch 2. Thickened with egg 3. Thickened with egg and starch

How can you prevent soggy or undercooked bottom pie crusts?

1. Use mealy dough for bottom crusts. Mealy dough absorbs less liquid than flaky dough. 2. Use high bottom heat, at least at the beginning of baking, to set the crust quickly. Bake the pies at the bottom of the oven. 3. Do not add hot fillings to unbaked crusts. 4. For fruit pies, line the bottom of the pie shell with a thin layer of cake crumbs before pouring in the filling. This helps absorb some juice that might otherwise soak into the crust. 5. Use dark metal pie tins, which absorb heat. 6. If finished pies still have under baked bottoms, they can be set on a flattop range for a few minutes. However, exercise extreme care to avoid scorching.

Custard

A liquid that is thickened or set by the coagulation of egg protein.

Cooked fruit method

A method where the fruit is cooked and thickened before being placed in a pie crust

Cooked juice method

A method where the fruit juices are cooked, thickened, and mixed with fruit

What are some advantages and disadvantages of using butter in pie dough?

Advantages: Butter contributes excellent flavor to pie pastry Disadvantages: It is expensive, and it melts easily, making the dough difficult to work. If butter is used, water quantity needs to be adjusted because butter contains higher moisture than shortening.

cream pie

An unbaked pie containing a pastry cream-type filling

Mealy dough is best for what kind of piecrust?

Bottom crust

Why is the cooked juice method usually used when making pie fillings from canned fruits?

Canned fruits have already been cooked and are likely to break up or turn to mush if we cook them again.

Which starch would you use to thicken apple pie filling? Chocolate cream pie filling? Lemon pie filling? Peach pie filling?

Cornstarch.

Describe the difference between mealy pie dough and flaky pie dough.

Flaky pie dough - the flour is not completely blended with the fat, and the fat is left in pieces. Mealy pie dough - the fat is blended into the flour more thoroughly, until the mixture looks like coarse cornmeal.

Discuss the factors that affect tenderness, toughness, and flakiness in pie dough. Why shouldn't emulsifier shortening be used for pie dough?

For a flaky dough hand mixing is best. Too much water will make a tough dough due to gluten development. Using milk will give a more tender crust. Emulsified shortening should not be used, as it blends too quickly with the flour and makes it difficult to achieve a flaky pastry.

What problem might you have if you make blueberry pie filling out of blueberries that are still partially frozen?

If it is partially frozen, you will not be able to drain the juice properly to make the gel, and the frozen, undrained juice will water down the filling later.

What would happen to a flaky pie dough if you mixed it too long before adding the water? After adding the water?

If you mix the flaky dough too long before adding water, you will end up with a mealy dough instead. the fat will melt and there will be no flakes. If you mix it too long after adding water, you will end up with a tough dough due to gluten development.

What are the ingredients and procedure for making crumb crust?

Ingredients Graham crackers Sugar Melted butter Procedure 1. Mix the crumbs and sugar in mixing bowl 2. Add the melted butter and mix until evenly blended. Crumbs should be moistened 3. Scale the mixture into pie pans 4, Spread the mixture evenly on the bottom and sides of the pan. Press another pan on top to pack the crumbs evenly 5. Bake at 350 degree F for 10 minutes\ 6. Cool thoroughly before filling

Raw pineapple should not be mixed with gelatin because

It contains enzymes that dissolve gelatin

rubbed pie dough

It is the mixing method for pie dough. It is identical to the sanding method, except that for flaky doughs the fat is rubbed in less thoroughly.

Heavy pack

It means only a small quantity of water or juice is added

What kind of crust would you use for a pumpkin pie? An apple pie? A banana cream pie?

Mealy crust

Solid pack

No water is added, although you will ne able to drain off a small quantity of juice

Drained weight

Referring to canned fruit, the weight of the fruit without the juice

How can you prevent shrinkage when baking empty pie shells?

Rest the dough because it relaxes the gluten and helps prevent shrinkage.

Mealy pie dough

The fat is blended into the flour more thoroughly, until the mixture looks like coarse cornmeal

Flaky Pie dough

The fat is cut into the flour until the particles of shortening are small - that is, the flour is not completely blended with the fat, and the fat is left in pieces

Drained weight

The weight of the solid fruit without the juice.

Water pack

These fruits are canned with the water that was used to process them.

Syrup pack

These fruits are packed in a sugar syrup, which may be light, medium, heavy, or extra-heavy.

Soft pie

They are those with custard-type fillings - that is liquid fillings that become firm when their egg content coagulates.

Crumb crust

They are used primarily for unbaked pies, such as cream pies and chiffon pies. They can also be used for desserts like cheesecake. The flavor of the crust is compatible with the filling.

Fruit pie

They contain fillings and usually have a top crust

What is 3-2-1 dough?

This pie crust recipe is known as a 3-2-1 dough because it's made up of 3 parts flour, 2 parts fat, and 1 part water

Why is lemon juice added to lemon pie filling after the starch has thickened the water? Wouldn't this thin the filling?

To activate sugar inversion and prevent crystallization.

How can you test a custard pie for doneness?

Use one of these methods to test for doneness:

Fruit pies are baked at what kind of temp? so that?

high temp so that the shape of the crust forms correctly

The best type of pie dough to use for pumpkin pie is

mealy pie dough

If shortening is used to make pie dough, what type of shortening should be used?

regular hydrogenated shortening