Pastries 1

Pastries and
Pies
Objectives:
• Identify and prepare pastries.
Pie & Pastry Pre-Assessment
TRUE OR FALSE
1. Pie crusts are made from four basic ingredients:
flour, fat, salt, and water.
2. Flour gives structure to the pastry.
3. Fat makes pie tough because it causes gluten
development in flour.
4. Fat adds flakiness because it separates the
layers of gluten.
5. Oil and margarine are the two most common fats
used to make pie crust.
6. Oil makes pie crust mealy and tender rather than
flaky and tender.
7. Water provides moisture to help gluten form and
produces steam for flakiness.
8. Salt adds much more to pie crust than flavor.
9. The flour should not be sifted with the salt.
10. The shortening is cut into the flour until it
resembles particles the size of salt.
11. Pie dough should be mixed with the hands.
12. A pie crust recipe should always list a specific
amount of water.
13. Too much flour will make the pie crust tough.
14. The shortening forms a waterproof coating
around the flour particles so that the water
doesn't develop too much gluten in the flour.
15. Too much fat makes pie crust tough.
16. Too little fat makes pie crust crumbly.
17. Too much water causes toughness.
18. Too little water makes the dough easier to roll out.
19. Dough that is stretched to fit the pie pan will shrink
from the sides while baking.
20. It is all right to re-roll the dough if it is not rolled
perfectly the first time.
21. Custard, chiffon, and cream pies do not need to be
refrigerated and should be used within 6-7 days.
22. Fruit pies are best when eaten within 1-2 days but
can be kept up to four days.
23. Fruit pies can be frozen for 9-10 months. They are
better if frozen after baking rather than before
baking.
24. Cream/custard pies freeze very well.
25. Baked or unbaked pie crusts may be frozen.
Three kinds of Pies
• Pie shell – baked separately, filled later,
prick crust – lemon, cream
• Single crust pie – bottom crust and
filling baked together – pecan, pumpkin
• Double crust pie – bottom crust, filling
and top crust baked together – fruit
pies
The four main ingredients in pastry,
and their function.
• Flour structure
• Salt flavor
• Fat tenderness
• Liquid hold together, moisture
When cutting in shortening with flour and salt, why
is it important to mix it thoroughly together like
coarse corn meal?
• So it will be thoroughly mixed to make the
crust tender and flaky
Why is the temperature of water important when
adding to the flour/shortening mixture?
• Cold water to chill fat so it doesn’t melt
What utensils do you use to add the water?
• fork
Handling the dough too much; does what to
the pastry?
• Toughens the dough
When rolling out the dough, what do you use
to help prevent it from sticking to the
rolling pin and counter top?
• Pastry cloth and stockinet
• Always begin rolling from the center to
the outer edge, lifting it up at the edge
• Poking holes in the dough with a fork or

pricking it, will prevent the dough from
puffing during baking
How do you seal the top and bottom
crust together?
• Rub water on the top of the bottom
crust before adding top crust
The difference between using butter, margarine,
shortening, oil, or lard as the fat when
preparing a pie crust?
Taste and flavor,
Lard – more tender,
Oil – harder to handle, crumbly
The difference between all-purpose flour and cake
flour?
• All-purpose – harder wheat, more gluten
• Cake flour – softer wheat, less gluten
Secrets to Successful Pastries
• Tender, flaky pastries are a perfect
partner to any pie filling. If your pastry
has one of the following problems,
Here are some solutions:
If your pastry is crumbly and hard to roll:
• Add more water, 1 teaspoon at a time.
• Toss the flour mixture and water
together a little more or just till evenly
moistened.
If your pastry is tough:
• Use a pastry blender to cut in the shortening
or lard till well mixed and all of the mixture
resembles small peas.
• Use less water to moisten the flour mixture.
• Toss the flour mixture and water together
only till all of the flour mixture is moistened.
• Use less flour when rolling out the pastry.
If your crust shrinks excessively:
• Roll the pastry to an even thickness.
• Mix in water only till evenly moistened.
• Don’t stretch pastry when transferring
it.
If the bottom crust is soggy:
• Use a dull metal or glass pie plate, not
a shiny metal pan.
• Patch any cracks in the pastry with a
scrap of the pastry before adding the
filling.
• Be sure the oven temperature is
accurate. If the temperature is too low,
the bottom crust will not bake properly.
If a single-crust pastry blisters
excessively:
• Lightly press pastry into pan so that
there are no air pockets under crust.
• Prick the pastry more with the fork.
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• Poking holes in the dough with a fork or

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