Running head: PASTRY

Pastry Lab Report

By June Saxton

7/1/2013

Introduction

The purpose of this lab report is to examine the role that fats play in the

preparation of pastries.

Materials and Methods

For the basic pie crust recipe prepared the ingredients needed are: 1 cup all-purpose flour,

1 teaspoon salt, 1/3 cup lard, 2–3 tablespoons cold water. The materials used to prepare the pie

crust were: a medium sized bowl, a fork, a pastry blender, a set of measuring spoons, measuring

cups, waxed paper, plastic wrap, a rolling pin and a glass pie pan. The pie crust was prepared as

follows: The flour and salt were mixed together in a medium sized bowl. Lard was then cut into

the dry ingredients using a pastry blender until the mixture looked like it contained large peas.

Next water was sprinkle over the mixture and it was tossed with a fork just until it started to

come together. Then it was gathered together into a ball and wrapped in plastic wrap which was

placed into the freezer for 10 minutes. During which time the oven was pre-heated to 475

degrees. After that time, the dough was taken out of the freezer. Then a large sheet of waxed

paper was placed on the counter and sprinkled generously with flour. The dough was taken out

of the plastic wrap and rolled in the flour. Then a second sheet of waxed paper was placed on the

dough. After which the dough was pressed down with the palm of my hand until it was flattened

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into a disc. It was then rolled out starting at the center outward until it was 1/8 inch thickness and

slightly larger than the pie plate. At which time, the top piece was removed. The pastry was then

carefully removed from the bottom waxed paper and placed in the pie plate. The edges were then

crimped with a fork and the bottom and sides pricked to allow steam to escape. After which the

pie crust was baked for about 10 minutes until it was light brown.

A few days later a second pie crust was prepared. For this pie crust the ingredients

used were: 1¼ cups all-purpose flour, 1/4 teaspoon salt, 1/4 cup safflower oil and 4–5

tablespoons milk. The materials used were: a medium sized bowl, a fork, a pastry blender, a set

of measuring spoons, measuring cups, waxed paper, plastic wrap, a rolling pin and a glass pie

pan. This pie crust was prepared as follows: The flour and salt were mixed together in a medium

sized bowl. After was the oil was added and toss with a fork to combine. The milk was then

added just until the mixture came together. Then it was gathered together into a ball and wrapped

in plastic wrap which was placed into the freezer for 10 minutes. During which time the oven

was pre-heated to 475 degrees. After that time, the dough was taken out of the freezer. Then a

large sheet of waxed paper was placed on the counter and sprinkled generously with flour. The

dough was taken out of the plastic wrap and rolled in the flour. Then a second sheet of waxed

paper was placed on the dough. After which the dough was pressed down with the palm of my

hand until it was flattened into a disc. It was then rolled out starting at the center outward until it

was 1/8 inch thickness and slightly larger than the pie plate. At which time, the top piece was

removed. The pastry was then carefully removed from the bottom waxed paper and placed in the

pie plate. The edges were then crimped with a fork and the bottom and sides pricked to allow

steam to escape. After which the pie crust was baked for about 10 minutes until it was light

brown.

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Results

Fat Used Blistering Effect Flakiness Tenderness Flavor

Lard

Moderately

blistered

Moderately

thick layers tender

Moist and mild,

although it

seemed a little

salty to me

Oil Only slightly

blistered

Very thin layers Moderately

tough/crumbly

Slightly dry but

tasted like pie

crust

(Conforti, 2008)

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Pie Crust with Lard

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Pie Crust made with oil

Discussion

I believe that the lard produced the most tender pie crust because the fat was able to

surround the flour better. I think that the lard also produced a flakier crust than the oil for the

same reason. Therefore, the lard produced the flakiest and tender crust.

Pie crusts need to be manipulated as little as possible to avoid gluten development which

would produce a tough crust (Bennion & Scheule, 2010).

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Too much water increased gluten development which will produce a tough crust. If there

is too little water, the dough will not come together and it will not be able to be rolled out

without becoming crumbly and falling apart (Masibay, n.d.).

Pastry dough is pricked with a fork to allow steam to escape and stop the pastry from

puffing up (Bennion & Scheule, 2010).  

 Protein content is what is important in baking. All-purpose flour has an average protein

content which makes it ideal for most baking needs. A higher percentage of protein means a

stronger flour that is best suited for breads and yeast risen products and lower percentage of

protein means and softer flour (Stevens, n.d.). Although you could substitute cake flour in a

pastry recipe, because it has the lowest protein count of any flour, it might lack enough protein to

produce a workable dough (All recipes, com, 2013).

Less oil is needed in an oil pastry dough recipe because less mixing is required to

incorporate it with the flour and it coats it better (Conforti, 2008). Although, oil is used at a

lower rate than solid fats, I don’t think it can be considered a low-fat pastry but rather a lower-fat

pastry. It is, perhaps a little healthier because it contains fat that is heart healthy, vegan and

cholesterol free. It does; however, contain more calories per tablespoon and more fat grams per

tablespoon than butter or vegetable oil, but less saturated fat (White, D.A. 2010). This could be

said to be compensated, however, by the fact that you use less oil than solid fat.

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References

All Recipes.com (2013). Perfect Pie Crusts, Retrieved from http://allrecipes.com/howto/perfect-

pie-crusts/

Bennion, M., & Scheule, B. (2010). Introductory foods. (13th ed.). Upper Saddle River, NJ:

Pearson Prentice Hall.

Conforti, F. D. (2008). Food selection and preparation, a laboratory manual. (2nd ed.).

Blackwell Pub.

Masibay, K. Y. (n.d.). Taking control of gluten. Retrieved from

http://www.finecooking.com/articles/what-is-gluten-food-science.aspx

Stevens, M. (n.d.). Choosing flour for baking, Retrieved from

http://www.finecooking.com/articles/choosing-flour-for-baking.aspx

White, D.A. (2010). Make your own pie crust, Retrieved from

http://blog.foodnetwork.com/healthyeats/2010/11/08/make-your-own-pie-crust/

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