Pastry

Types and Characteristics of pastries and pies

I. 4 main INGREDIENTS

All purpose flour – contains glutenSalt Fat – shortening or oil; will make pastry tender and flaky.Water – use cold water for flaky crust.

II. Characteristics of Pastry

Should be TENDER and FLAKY.

III. Types of Pastry

Pies Fruit Pies – Cherry,

apple. Custard Pies –

pumpkin and egg custard

Cream Pies – contain eggs and milk; banana cream, chocolate cream.

Types of Pastry (cont…)

Meringue pies – cream pie with a meringue topping.

Chiffon pies – contain egg whites; lemon chiffon pie.

Types of Pastry (cont…)

Turnovers Tarts

IV. Types of PIE pastry

One Crust – pan is lined with pastry (pumpkin pie).

Two Crust – lining and covering (apple pie).

Tart – an individual serving of a one crust pie.

Turnover – two crust pie just large enough for an individual serving.

Covering options for two crust pies.

V. Uses of Pies and Pastries

Desserts

Main Dishes – pot pies

Accompaniments – cheese or cinnamon sticks

VI. Baking Tips & Etc…

Cornstarch is usually used to thicken cream pies.

“French” pastries include cream puffs and éclairs.

Cream puff

Éclair

Baking Tips

Crumb crust – a crust made by crushing crackers or cookies, then adding sugar and melted butter and patting into the pie pan.Use graham crackers, wafer cookies, Oreos.

Baking Tips A Meringue is a topping for pies made of stiff beaten egg whites and sweetened with sugar and lightly browned in oven.

Fluting – making a fancy edge on a pie.

Baking Tips

Most pies are baked at 425 degrees F.

Custard pies (such as pumpkin) are baked at 425 ° F. for 10 minutes , then reduced to 350° F. for the remaining time.

Baking Tips

A well-baked pie will be golden brown in color when done.

Good pastry is tender, flaky and rich.

Egg whites will not beat or stand in stiff peaks if any yolk has been mixed into them.