PIES
PIE DOUGH
• 3-2-1 Dough
– Ratio refers to the
weight of the three
parts
• Three parts flour
• Two parts fat
• One part water
UNDERSTANDING HOW THE
INGREDIENTS WORK
TOGETHER
• Dough is made from pastry flour because the
high gluten content in bread flour absorbs most
of the liquid. This makes the dough tough and
rubbery. Pastry flour has enough gluten to keep
the dough together so it can be rolled out.
(Remember that pastry flour is between bread
flour and cake flour—all purpose flour is close to
pastry flour and easy to purchase.)
UNDERSTANDING HOW THE
INGREDIENTS WORK
TOGETHER (cont.)
• Butter or vegetable shortening is used to
make dough. Because vegetable shortening has
a high melting point (90 degrees F.-100 degrees
F.) and it has a consistent quality, it is the best
fat for pie dough. THE SHORTENING SHOULD
BE CUT INTO THE FOUR. The size of the fat
particles in the dough determines the flakiness
of the pie dough.
UNDERSTANDING HOW THE
INGREDIENTS WORK
TOGETHER (cont.)
• Water or milk at 40 degrees F. or colder is
added to the dough to form gluten when mixed.
OVERMIXING THE DOUGH WILL MAKE IT
TOUGH! The cold temperature of the water is
important so that the fat in the dough firms up.
The crust will fall apart if not enough liquid is
added. But, the crust becomes tough if too much
liquid is used, because too much gluten
develops.
UNDERSTANDING HOW THE
INGREDIENTS WORK
TOGETHER (cont.)
• Salt tenderizes the gluten and enhances flavor
of the dough. Be sure the salt is evenly
distributed =
– Dissolve the salt in the water before mixing
>>or <<
– Sift the salt with the flour
MIXING
WRAP AND CHILL
DUST WITH FLOUR AND PUT ON
LIGHTLY FLOURED SURFACE
DUST ROLLING PIN WITH FLOUR
AND ROLL IN ALL DIRECTIONS
ROLL IN CIRCLE LARGER THAN
PIE PAN
TYPES OF
PIE DOUGH
• FLAKY
– Flour not completely blended with fat—long flake or
short flake
– Long-flake– the fat is about the size of walnuts—
creating a flaky crust—this crust is used for pie top
crust
– Short-flake—the fat is about the size of peas—used
for two crust pies
TYPES OF PIE DOUGH
• MEALY – resembles coarse cornmeal; fat
is blended into the flour more completely
than flaky dough; requires less water or
milk; flour particles more highly coated
with fat and will not absorb as much liquid;
thus it will not become soggy and is good
for custard and fruit pies.
MIXING THE PIE DOUGH
• Sift the flour
• Make sure liquid is ice cold (use ice cubes) in
the liquid
• Cut the fat into the flour with pastry cutter
• NEVER OVER MIX THE DOUGH
• USE ONLY ENOUGH LIQUID TO HOLD
DOUGH TOGETHER
• Wrap in plastic wrap and chill before rolling--best overnight; can be frozen and defrosted
overnight
SHAPING THE PIE DOUGH
• BE SURE DOUGH IS CHILLED—IF THE
DOUGH IS TOO COLD, ALLOW IT TO
SOFTEN SLIGHTLY BEFORE WORKING
• SCALING—for a 9-in. top crust, use 7-oz.
of dough for a 9-in. bottom crust, use 8oz. of dough. Add 1 oz. to the top crust
and 2 oz. to the bottom crust for each
additional inch of crust diameter.
SHAPING THE DOUGH
• Dusting the bench and rolling pin with
flour –be careful not to use too much flour
because it will make the dough tough
• Rolling out the dough– it should be 1/8
in. thickness all over; roll from center to
edges in all directions; check occasionally
to be sure it isn’t sticking to the surface (lift
and turn); when finished it should be
perfectly round
SHAPING THE DOUGH
• Panning the dough– fold in half or roll
carefully around the rolling pin to lift it
without breaking; be careful not to stretch
the dough, press it into the sides of the pie
pan; be sure no air bubbles between pan
and dough
SHAPING THE DOUGH
• Fluting single crust pies– gives a nice
finish, it is a manner of decorating the
edge of the pie crust; fold under the extra
dough extending beyond the edge of the
pan and bring it above the pan rim, even
with the rim then press thumbs together
diagonally to make a ridge around the
dough.
SHAPING THE DOUGH
• Sealing and fluting two crust pies– put
bottom crust into pan—do not trim– place
cold filling into pan– then place top crust
on top of the filling; use a small amount of
water or egg wash (beaten egg) to
moisten the edge of the bottom crust
and seal the two crusts together. Tuck the
edge of the top crust under the bottom of
the crust; then flute the crust and apply
egg wash on top of crust for shiny crust.
BLIND BAKING
• Sometimes pie shells need to be baked
before placing the filling inside the shell—
this is BLIND BAKING —it is done to pies
with cooked fillings or solid fillings that will
not be baked in the pie crust– to blind
bake after crust is in pan and fluted,
DOCK (place holes with a fork) all over the
bottom and sides of the crust, then weight
with another pan weighted with dried
beans to prevent blisters or bubbles
PIE FILLINGS
•
•
•
•
•
Fruit
Cream
Custards
Soft pie
Chiffon pies
Fruit Fillings
• Can be purchased ahead of time or made on
premises
• The cooked juice method or the cooked fruit and
juice method– the pie filling is cooked and
cooled before putting into the unbaked shell and
then the pie is baked at 400 -425 degrees F.
until crust is even, golden brown
• Uncooked fruit will have a starch to thicken fruit
juice – put into unbaked shell and baked at 400425 until golden brown; cooled and fruit juice will
thicken
TYPES OF STARCHES
• Variety of starches are used to thicken
pies
• Remember to always add starch to sugar
before adding liquid– avoids lumps
– Cornstarch – sets up a gel that allows the fillig
to hold its shape when sliced
– Modified starch (waxy maize) is a type of corn
product used in fruit pies that will be frozen;
makes a clear, soft paste instead or a gel;
does not breakdown when frozen.
TYPES OF STARCHES (cont.)
– Tapioca or flour starches are less often used
because they cloud the pie filling
– Pregelatinized starch is precooked; is good to
use if fruit does not need to be cooked before
filling the pie shell
CREAM PIE FILLINGS
• Flavored pastry cream, thickened with egg
custard; cornstarch thickens the cream
filling
• Cooked on the range and poured into prebaked pie shell
• Often topped with a meringue (sugar and
stiffly beaten egg whites– piled on top of
filling and browned in oven)
• Examples: coconut, lemon, chocolate
CUSTARDS
• Filling made with eggs; poured into
unbaked pie shell; when baked the egg
protein firms the pie
• The secret is not to over cook the filling;
always preheat oven to 400-425 degrees
F. bake 10 minutes to set the crust, then
reduce the oven temperature to 325-350
degrees F. until filling is set
SOFT PIES
• Similar to custard pies; also have eggs to
firm the pie when baking in unbaked pie
shell
• Example is Pecan Pie
CHIFFON PIE
• Based on either cooked fruit or cream
filling
• Stabilized with gelatin that is added to the
hot filling
• When filling is cool, meringue is folded into
the filling; then the filling is placed in prebaked shell and chilled
BAKING PIES
• Always preheat oven
• For the first 10 minutes pies should be
baked at 400-425 degrees to help set the
bottom crust so it will not soak up the
moisture in the filling and become soggy
• To keep from over baking then turn oven
to 325-350 to continue baking
DETERMINING DONENESS
• Custard or soft pies – gently shake – if no
liquid shakes it is done
• Pie continues to cook after removed from
oven—soft centers will firm up
• Can test with knife inserted in the center—
comes out clean – done
• For fruit pies – follow guidelines in
individual recipe/formulas; crust should be
golden brown
STORING AND SERVING
• Cool before cutting!!!!!
• To prevent bacterial growth– custard and
cream pies must be refrigerated
• Fruit pies can be kept at room temperature
• Unbaked pie shells and unbaked fruit pies
can be frozen 2 months; baked fruit pie
does not freeze well
Slide presentation prepared by
Janet Murray, 2004