Baking: Chapter 5 - Pies

Cooked fruit filling

Fruit filling where the fruit needs to be softened before baking (apple, rhubarb) or conditioned (dry fruits). DON'T use canned fruits.

Baked fruit filling

Fruit, sugar, thickener, and flavors are combined and poured into an unbaked crust. Don't use tapioca pearls.

Pastry

Group of doughs made with fat, flour and water. Includes products made with this type of dough

Bake at 400 for 10 minutes then reduce to 325-350 and finish baking.

How can you ensure a custard pie shell will bake properly?

Tough and elastic; use for decoration

How do rerolled scraps feel? What could you do with them?

2 weeks, 3 months

How long can can you store a sweet tart in the fridge? In the freezer?

2-3 days, 3 months

How long can you store an unfilled baked pie crust at room temp? In the freezer?

1/8"

How thick should your rolled pie crust be?

Yolks

What ingredient makes a sweet tart dough sturdier and more tender and NOT as flaky?

More control

What is a benefit of mixing pie dough by hand?

Not enough fat; overmixing vs undermixing

What is one thing a tough and crumbly crust have in common? What is one thing that is different?

Pastry, all purpose

What two types of flour are most commonly used when making a pie crust? (Low protein)

Baked fruit

What type of filling is used for apple pie?

Cooked juice

What type of filling is used for berry pie?

Chiffon

What type of filling is used for lemon chiffon pie?

Custard

What type of filling is used for pumpkin pie?

Cooked fruit

What type of filling is used for rhubarb pie?

Unbaked

What type of pie shell should you use (prebake/unbaked)? Baked fruit

Prebake

What type of pie shell should you use (prebake/unbaked)? Cooked fruit

Prebake

What type of pie shell should you use (prebake/unbaked)? Cooked juice

Prebake

What type of pie shell should you use (prebake/unbaked)? Cream

Unbaked

What type of pie shell should you use (prebake/unbaked)? Custard

Center. Work to the edges. Rotate 90 degrees

Where should you start when rolling out your dough and roll to? Any other suggestions?

Bake blind

to bake a pie shell or tart shell unfilled, using baking weights or beans to support the crust as it bakes

Starch wasn't incorporated correctly, cooked past 180 degree (curdled)

What are two reasons for a lumpy cream filling?

Brush with egg wash

What can be done in the final minutes of baking to ensure your crust retains its crispness?

Chiffon filling

A filling that combines gelatin and fruit puree or custard. Fold in egg whites. Pour into preaked pie shell and chill.

Mealy pie dough

A pie dough that resembles a cornmeal. Used for custard or fruit pies or where a soggy crust may be a problem.

No

Can you eat rice or beans that have been used as pie weights?

No: expensive and large

Do most bakeries have sheeters? Why/not?

Custard filling

Filling in which all the ingredients are mixed together and baked in an unbaked shell. Uses eggs as the thickener.

Shortbread dough

Lots of fat; crumbly, rich, delicate. More fragile than sweet tart. Use for tarts, cookies

Pate brisee

Moderately flaky dough. Not as sweet but richer than classic pie dough. Use interchangeably for pies and tarts

Flaky pie dough

Named from its final baked texture. Pieces of fat are much larger. Use for decoration, prebaked, or lattice crusts

Docking

Pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked

Sweet tart dough

Rich, nonflaky. Sturdier than classic pie dough because it contains egg yolks. More tender, cookielike, crisp. Use only for tarts

Pie weights

Used to keep the crust from rising when baking blind. Use beans or rice.

Cooked juice filling

Used when the fruit is soft and juicy. Can be canned or frozen. Retains color, shape, and flavor better.

Not enough liquid or fat, undermixing or underworking

What are 2 (aka 4) reasons why you might have a crumbly crust?

Not enough starch, wrong type of starch, added to liquid incorrectly, not cooked long enough

What are 4 reasons for a runny filling?

Mealier dough, raise oven temp, reduce moisture in filling, bake longer

What are 4 ways you can prevent a soggy crust?

Overmixing, overworking, not enough fat, didn't let rest enough, roll/stretch incorrectly

What are 5 reasons why a crust might shrink?

Sift flour onto chilled worksurface Cut fat into flour Dissolve salt/sugar in cold liquid. Add to flour and mix. Chill. Roll out onto floured surface to 1/8"

What are the 4 steps to preparing a flaky/mealy pie dough by hand?

Flavor, less flaky

What are two effects of butter?

Flakiest, rancid

What are two effects of lard?

No flake, fragile

What are two effects of oil?

Flaky, no flavor

What are two effects of shortening?

Too many eggs, eggs overcooked

What are two reasons a custard filling would separate?