Pies (Chapter 45) Culinary 1 Ballmann

Pie Shell

A bottom crust baked before filling.

Savory Pie

A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie.

Pies

Any dish that has a crust with a filling. There are four types of pies: cream, fruit, custard, and savory.

Cream Pies

Consist of some type of pudding. It has milk cornstarch and flavoring. The mixture is cooked until thick, then cooled and poured into a baked cooled crust. Examples: lemon, banana, coconut, butterscotch, and chocolate.

Custard Pie

Made by cooking baking uncooked along with crust. Has eggs, and some type of dairy product. Examples: Pumpkin and Pecan.

Streusel

a crumbly mixture made by cutting butter into flour, sugar, and sometimes spices.

Lattice Crust

a crust that is woven. Basket weave.

Tart

a filled dessert with a single crust.

Flan

a full sized chart.

galette

a hand shaped tart made by folding and pleating the edge of the dough to form the sides.

Crumb Crust

a pie crust made of crushed crackers or cookies instead of pastry dough.

Fluted Edge

a ridged edge made with the times of a fork or with your thumbs and index finger.

Turnover

a square or circle of pastry dough folded over a sweet or savory filling.

Docking

the process of using a fork to poke small holes all over the dough before putting it in the oven as a way of preventing the shells from puffing.

Fruit Pies

whole or sliced fruits is combined with sugar and a starch thickener. Examples: Apple, cherry, blueberry, and peach.