Easy as Pie

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Easy as Pie

• Page 2 3 in Pastry Packet

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1. 4 ingredients for pastry

• Flour
• Salt
• Water
• Shortening

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2. 3. Flour usage and gluten development.

• 2. Why use all-purpose flour?
• There is enough gluten.

• 3. How does gluten develop?
• Mixing the flour and water.

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4, 5 6. Gluten and shortening.

• 4. Gluten gives dough ELASTICITY.

• 5. How does shortening effect gluten?
• It shortens the gluten strands to make them more
  tender.

6. Shortening gets its name because it shortens
the strands.
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7. What is the purpose of shortening in pastry?

• It makes the pastry tender, flaky and rich.

8. Use a PASTRY BLENDER to cut shortening into
flour.
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9, 10 11 Rolling out pastries.

• 9. What direction do you use to roll out dough?
• Roll from the center to the outside.

• 10. Why lift the rolling pin when you reach the
  edge?
• To keep the dough at an even thickness.

11. To keep the dough circular, gently push the
edges in as you roll.
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12. What types of pans?
Ceramic

• Use glass, enamel, dark and dull pans.
• WHY?
• They absorb heat and promote browning of the
  crust.

Glass
Dull
Dark
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13. Why cut slits in top crust?

• To release steam during cooking.

• 14. How to prevent over-browning of crust.
• Cover the edges of crust with foil.

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15 16 - Baking your pie

• 15. Bake pies at 425 degrees F.
• 16. To prevent shrinking or puffing pierce the
  sides and bottom with fork before baking.

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17. Evaluate a pastry.

• Appearance Golden browned crust
• Flakiness Flakes should be layered throughout
  the crust
• Tenderness Crust cuts easily and holds its
  shape
• Flavor Delicate, pleasant taste

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18. Ingredients in meringue

• Egg whites (room temperature)
• Sugar
• Cream of tartar

• Why room temperature?
• Gives good volume to the egg whites when beaten.
  If not they take longer to make full.

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20. What is a weeping meringue?

• Little beads of moisture that seep out of the
  meringue.

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21. Judging meringue

• High and fluffy
• Delicate brown
• Cuts easily
• No shrinking
• No weeping