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Pastries and Pie Crusts
CRUSTS
Cookie
Cracker
Nut
Pretzel
Pastry
FILLINGS
Fruit
Cream
Custard
Eggs
Savory (meat/vegetable)
Pie & Pastry ToppingsToppingsEgg Wash (double)
Sugar (double)
Cinnamon (double)
Meringue (single)
Cream (single)
Crumbs (single)
+ + + =
Pie Crust Ingredients and FunctionsINGREDIENT FUNCTION
FLOUR STRUCTURE
FAT TENDERNESS, FLAKYNESS
SALT FLAVOR
WATER TEXTURE, BINDER
Pie Vocabulary• Single Shell: Bottom crust only
• Double Shell: Bottom and top crust
• Venting: Opening top crust for release of steam, prevents soggy crust
• Docking: Piercing bottom pie crust to prevent shrinkage and bubbles
Characteristics of Quality Crust…
• Flaky• Tender• Golden• Crisp
HINTS!!!!!To create flakiness cut in flour and fat well and
use cold liquidTo prevent toughness handle as little as possible
Storage of Pies
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