Day 37 pies & tarts

1. Chef Michael Scott Lead Chef Instructor AESCA Boulder Pies & Tarts

2. Pies vs. Tarts & their Fillings Pie- an American dessert made of pie shell and filling baked in a deep slanted baking pan Tart - a sweet or savory pastry item consisting of a shell and a filling. Baked in a shallow or short sided baking pan Fillings Cream & curd Pastry cream, lemon curd Fully cooked stove top custard Fruit Cooked fruit fillings (cooked prior to filling pie, cool & fill pre-baked shell Cooked juice filling (juice is thickened then added to canned or frozen whole fruits), cool and fill pre-baked pie shell Baked fruit fillings (fresh fruit is mixed with spices, sugar and starch, fill unbaked pie shell ), then bake Baked custard : a soft filling that bakes along with the crust i.e. pumpkin pie & key lime pie Chiffon: a fruit or custard filling with gelatin added then lightened with whipped egg whites before filling pre-baked or crumb crusts Chef Michael Scott Lead Chef Instructor AESCA Boulder

3. Types of Dough Basic Pie Dough (Pâte Brisée) Flaky pie dough Brisee: “Broken Dough” Keep all ingredients cold Keep fat in small pieces (similar to biscuit method) Do not overwork Bake at a higher temperature Sweet Pie Dough (Pâte Sucrée) Sweet pie dough Mealy, more tender Bake at a lower temperature (sugar will burn at high temps) Crumb Crust i.e. cookie, graham cracker, cake crumbs More delicate Usually contains melted butter Chef Michael Scott Lead Chef Instructor AESCA Boulder

4. Techniques Blind Baking Using weight to prevent dough from rising during cooking Roll out dough Place into desired pan Chill Use parchment paper or foil in between dough and weights Bake ¾ of the way, remove weights and finish baking Docking Poking holes into the dough prior to baking to limit the amount of rise Can be used in addition or in place of weights Chef Michael Scott Lead Chef Instructor AESCA Boulder

5. Assembly Crusts may be pre-cooked (blind baked) or raw Crusts should be cooled before adding filling Do not over fill Fruit pies can be baked from raw or filling can be cooked then added to crust Topping Sweetened whipped cream ( C hantilly cream) Merengue Pie dough Sliced or whole fruit ( nappage ) Chef Michael Scott Lead Chef Instructor AESCA Boulder

6. Storing Keep components out of the danger zone Cool fillings quickly Custard fillings can not be frozen Raw unbaked fruit pies can be frozen Pies shells can be frozen Chef Michael Scott Lead Chef Instructor AESCA Boulder