Pie Notes - Foods 2

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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)


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