On Baking THIRD EDITION UPDATE CHAPTER 11 Pies

Chapter Objectives • After studying this chapter, you will be able to: § prepare a variety of pie crusts. § prepare a variety of pie fillings. § form and bake a variety of pies and tarts. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § store pies and tarts. § prepare a variety of dessert and pastry items, incorporating components from other chapters. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Pies vs. Tarts • Pies are composed of sweet or savory fillings in baked crusts. • Pies are generally made in round, slope -sided pans. • Tarts are similar except they are made in shallow, straight-sided pans. • Tarts can be almost any shape and often have glazed fruits, piped cream or chocolate decorations. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Table 11. 1 On Baking, Third Edition Update Labensky | Martel | Van Damme

Pie Crust Dough • Flaky pie dough is made by cutting fat into large, irregulars pieces. § Best for pie top crusts and lattice topping • Mealy pie dough is made by cutting fat into, fine, uniform pieces. § Less liquid needed § Best for fruit and custard pies continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Pie Crust Dough • Crumb crust is made from crushed cookie or other crumbs and butter, used for cheesecakes or custard pies. • Type of fat used affects dough flavor and flakiness. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Tart Crust Dough • Sweet tart dough (Pâte sucrée) § Sturdier than flaky or mealy pie dough, because it contains egg yolks and is thoroughly mixed. § Cookie-like consistency continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Tart Crust Dough • Shortbread tart dough (Pâte sablée) § High percentage of fat; can be used to make buttery cookies § More fragile and difficult to handle than sweet tart dough On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Shaping Crusts • Crusts are shaped by rolling out the dough to fit into a pie pan or tart shell or to sit on top of fillings. • Work on a clean flat surface lightly dusted with flour. § Too much flour makes the crust dry and crumbly. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Shaping Crusts • Roll out the well-chilled dough from the center. • Crusts can be filled and then baked or baked unfilled (baked blind) and then filled. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Pie and Tart Fillings • Four types of pie fillings: § Cream § Fruit • Cooked Juice • Baked Fruit § Custard § Chiffon On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Starches for Pies • Select the type of starch for the desired results: § Flour can be used with fruits that are not excessively juicy. § Cornstarch sets up into a clear firm gel but breaks down when frozen. § Tapioca withstands freezing, sets up at a lower temperature than cornstarch. § Waxy maize can be frozen. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Table 11. 4 On Baking, Third Edition Update Labensky | Martel | Van Damme

Table 11. 4 (continued) Troubleshooting Chart for Pies On Baking, Third Edition Update Labensky

Assembling Tarts 1. Line shell with prepared sweet dough. Bake blind and cool completely 2. Prepare pastry cream, curd or other filling. Pour filling into prepared crust 3. Refrigerate or freeze filled tart shells until filling is set. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Assembling Tarts 4. Arrange fresh fruit decoratively over filled tart shell. 5. Warm tart glaze according to manufacturer’s directions. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Assembling Tarts • Tarts can be coated with a shiny topping called glaze; it adds eye appeal and protects fresh fruit from browning On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Table 11. 3 On Baking, Third Edition Update Labensky | Martel | Van Damme

Cobbler and Other Rustic Fruit Desserts • Pie-like preparations based on fruit and some sort of crust. § § Brown Betty Cobbler Crisp Crumble On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Storing Pies and Tarts • Pies and tarts filled with cream or custard must be refrigerated to retard bacterial growth. • Unbaked fruit pies and pie shells may be frozen 2 months. • Baked fruit pies and custard pies should not be frozen. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Convenience Products • Preformed pie and tart shells are available in a range of sizes and styles, both raw and prebaked. • Prepared pie fillings are also available in a variety of fruit and custard flavors, offering convenience, consistency and the ability to serve fruits out of season. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Convenience Products • Shelf life of these fillings tends to be extremely long, often without the need for refrigeration. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved