Pie Notes - Foods 2
what creates a slightly crumbly texture?
butter, margarine, cream cheese
how do you tell if a pie is done?
color
fluted edge
ridged edge made of the tines of a fork or with your thumbs and index, many styles
what's the 2nd step in rolling the dough?
roll out the dough evenly, press the ball to flatten slightly, start at the center and roll out to an even thickness of about 1/8" thick
what's the 2nd step in two crust pies?
roll the top dough
why do you need to let the dough to rest?
so it can relax the gluten
what do you want for the most appealing pie?
tender and flaky like texture
what does fat do?
tenderizes and adds flavor
pie shell
the bottom crust baked before filling
what is the foundation of a pie?
the crust
what's the 1st step in two crust pies?
trim the bottom
what's the 2nd step in one crust pies?
trim the dough 1/2" beyond edge of pie pan
what's the 5th step in two crust pies?
trim the top dough, 1/2" larger than the pie pan
what's the 3rd step in one crust pies?
tuck the overhanging dough under to form a double thick edge
how do you cut in the fat for preparing the pastry dough?
use a pastry blender or two knives or a fork until the mixture resembles course sand or small peas (add ice water 1 tablespoon at a time, mix lightly with a fork each time)
what makes up the flakiest crust?
vegetable shortening and lard
fruit pie
whole or sliced fruit is combined with sugar and a thickener (ex: apple or blueberry)
streusel
crumbly mixture made by cutting butter into flour, sugar and spices
lattice crust
crust that is woven
what's the 8th step in two crust pies?
cut slits in the dough so steam can escape
two crust pies
divide the dough into 2 potions, one slightly larger than the other (larger portion goes in bottom of pan)
what is used for basic pastry dough?
flour, ice water, fat and salt
what's the 4th step in one crust pies?
flute
what's the 7th step in two crust pies?
flute
what to do after you cut in with preparing for the pastry dough?
form a ball of dough that is either crumbly or sticky, mix and handle the dough as little as possible
what are the 4 main types of pies ?
fruit, cream, custard and savory
what's the 9th step in two crust pies?
glaze and decorate
pie shells are typically baked at?
425* and 450* for about 20 minutes
filled pie shells are typically baked at?
425* for the first 10 minutes and then it reduced to 350* to cook the filling
what's the 3rd step in two crust pies?
add pie filling
what does flour and water add?
adds structure, ice water keeps the fat from melting to make a flaky crust
what type of flour do most pie recipes call for?
all-purpose flour
pie
any dish that has a crust with a filling
what's the 5th step in one crust pies?
bake shell blind or with filling
custard pie
baking uncooked custard along the crust (ex: pumpkin or pecan pie)
what does oil do?
helps develop a dry and grainy crust
what will over handling the dough do?
it will make a tough and chewy crust, use cold water to patch any area that was ripped
what's the 1st step in one crust pies?
let dough rest in pan
crumb crust
made of crushed crackers or cookies instead of pastry dough (ex: gram cracker crust)
what's the 3rd step in rolling the dough?
move the dough to the pan
savory pies
pies that contain cooked meat, poultry, seafood or vegetables in a thickened sauce (ex: chicken pot pie or shepard's pie)
what's the 4th step in two crust pies?
place the top dough
what's the 1st step in rolling the dough?
prepare the surface, sprinkle countertop with flour or between wax paper
what's the 4th step in rolling the dough?
press the dough into the pan, avoid stretching the dough, it causes shrinking
what's the 6th step in two crust pies?
press the top and bottom down together by slightly moistening the edge of the bottom dough. tuck the overhang and press well
cream pie
pudding (eggs, milk, cornstarch, and flavorings cooked until thickened) cooled and then poured into a baked crust (ex: banana cream or coconut cream)