Pies and Pastries Food Nutrition II Bell Ringer
Pies and Pastries Food & Nutrition II
Bell Ringer April 23 rd, 2012 l The perfect pie is………….
Pies: Fact or fiction?
Uses for Pastry (the dough used for piecrust) l Desserts- pies, turnovers, strudel, cream puffs l Main Dishes l Appetizers l Both use puff pastry or phylodough – the dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern, Greek and other regional cuisines.
There are… l 2 types of pies: ¡One crust pies ¡Two crust pies
One-Crust Pies include… l Cream Pie- Cornstarch thickened pudding mixture l Custard Pie- filled with custard made from milk, eggs and sugar l Chiffon Pie- filled with a mixture containing gelatin and beaten egg whites
2 -Crust Pies include: l Fruit Pies ¡Canned, Frozen, or Fresh Fruits for fillings ¡Usually topped with Dutch topping, lattice topping or crumb topping.
Basic Ingredients l Flour- gives structure l Fat- tenderizer ¡Solid= tender and flaky ¡Liquid= mealy and crumble
Basic Ingredients l Water- provides moisture for the development of gluten l Salt- Adds flavor
Preparing Pastry: l Several methods - biscuit method is most popular. l Produces pastry that is both tender and flaky. l One-crust pie: prick the bottom and sides of the piecrust with a fork to prevent blistering during baking.
Preparing Pastry (cont. ): l Use a pastry blender to cut shortening into flour. l Add cold water to pastry. l Place the dough on a piece of wax paper. l Lightly flour the dough. l Use a rolling pin to roll out the dough – bigger than the circumference of the pie plate.
Preparing Pastry (cont. ): l To lift the dough, place a rolling pin close to an edge of the pie plate. l Slowly roll the pin towards you while lifting the dough. l Flute the crust.
Pie Preparation:
Measuring and Handling Dough l Too much flour, too much liquid and too little fat can make pastry tough l Do not over mix the dough when adding the liquid l Do not stretch the pastry into the pan because it shrinks as it bakes
3 Characteristics of a quality pastry l Tender l Flaky l Golden Brown
Terms l Tarts- Miniature or individual pies l Meringue- beaten egg white and sugar used to top cream pies
Terms l Lattice- strips of pastry woven across the top of a filled pie l Fluting-to crimp or twist the edge of the pie crust
Pastry Info l Make slits in the top of fruit pies to allow steam to escape l Fruit pies can be stored at room temperature
Pastry Info l Cream puffs are a pastry that uses steam to leaven it l Pastries are high in fat and calories
Decorating the edge of the pie crust. l How to make fluted edge. l How to make double crust pie. l lattice crust.
Pies: Which one looks good to you?
Activities l Pie Questions l Alton Brown on Pies l Apple of my pie l Pie wordsearch l Pies fact or fiction answers
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