PIES AND PASTRIES.ppt

Baking is life

1. 1
Pies and Pastries

2. 2
•PIES are baked goods that have a
crust and filling
•PASTRY comes from the word
paste, meaning a dough mixture of
flour, liquid, and fat.

3. 3
INGREDIENTS FOR MAKING PASTRIES
1. Flour
2. Shortening
3. Liquid
4. Salt

4. TYPES
OF
PIE CRUST

5. Flaky crust

7. Mealy Crust

9. Oil based crust

11. Crumb crust

13. Puff pastry or phyllo dough

15. Classifications
of
Pie Crusts

16. Single/One-Crust

17. Graham Cracker and Crushed
Cookie

18. Double/Two-Crust/Whole-Crust

19. Decorative Cut-Out

20. Crumb-Top

21. Lattice

23. Properties of a well-made pie crust
Agoodpiecrustmustbecrisportender.Mealycruststendto
bemoretenderwhileflakycrustaremorecrisp.
Hasagoldenbrowncolor.
Thecrustmustbefittedwithdecoratededgesinthepiepan.
Itmustretainitscrispnessandnotbecomesoggyespecially
whenusedwithjuicyfillings.
•It should not hard so it can be cut easily

24. DIFFERENT
TYPES
OF
PASTRY

25. Cream Puffs

27. Puff Pastry

29. Danish Pastry

31. French Pastry

33. Pies and Tart

35. Croissants

37. Characteristics of Pies and Pastries
•Flakiness
Factors affecting flakiness are as follows:
character of the fat used
consistency of solid fat
type of flour used
proportion of water
degree of mixing
method of mixing
number of times the dough is rolled
•Tenderness

38. TIPS TO ENSURE SUCCESS
IN BAKING PIES AND PASTRIES:
Handlethedoughlightlytoincorporateasmuchairas
possibleandtoinhibitthedevelopmentofgluten.
Avoidusingtoomuchflourwhichtoughenspastry.
Avoidusingtoomuchliquidwhichmakesitsoggy.
Avoidusingtoomuchshortening,toavoidgreasyandcrumbly
dough.
Chillpastrydoughaftermixingtomakeitsoft,makeit
easiertohandle,andkeepitfromshrinkingduringbaking.
Startthebakinginaveryhotoven,thenlowerthe
temperatureafterthepastryhasrisenuntilisdone.

39. MIXING TECHNIQUES APPLIED FOR
PIES AND PASTRIES
Stirring
Beating
Whisking Rolling

40. Laminating
Creaming
Kneading Cut in or cutting in

42. Baking Techniques
•Preparing baking dishes and pans
•Sifting flour
•Beating butter and sugar
•Cutting butter into the flour –
•Melting chocolate
•Whipping
•Cut and Fold

44. Fillings
•are cooked mixtures spread out in between
slices of cakes and other related products.
•They are thick in consistency to make them
easy to spread out.
•They enhance the product and at the same
time provide variation in flavour.

45. Types of
Fillings

46. Jams and Jellies

47. Meringue

48. Simple Sugar Syrup

49. Whipped Cream

50. Best Pans to Use
A.Glass-because you can check the bottom
of the
pan.
B.Anodized aluminum-because it does not
reflect
heat, making it brown better.

51. How to Know When Your Pie is Done
1. Know Your Oven
Temperature
2. The Crust
3. The Filling

52. What is Par –Bake?
1.Start With Excess On Your Bottom
Crust.

53. 2. Prepare For Par-Baking.

54. 3. Par-Bake.
•Bake your bottom crust until it just begins to
turn golden at the edges, about 12 to 15
minutes.
•Remove the parchment and pie weights from
the pie crust and return to the oven for 2 to
3 more minutes.

55. 4. Trim The Bottom Crust.

56. How to Store Pies and Pastry
Pies are best if eaten the day they are made.
1. Cool first-before cutting, so filling will set and
hold its shape when served.
2. Be sure to refrigerate: which pies? Cream
pies, custard pies, quiches, and entrée
pies.
3. Pies can be rewarmed by baking
uncovered qt 350°for 12-15 minutesto
freshen day old pies.

57. Freezing Pies
If the pie is frozen, be sure to wrap well
by using freezer-weight plastic bags or
heavy foil, wrapped properly to keep
out air. This will prevent “freezer burn,”
which is when air can get into a frozen
food over time, causing it to loose
moisture, dry out.

58. Causes of Failure in Baking Pies and Pastries
Result Causes
1. Tough crust 1. Too much water, over handling, insufficient fats, too much
flour.
2. Too pale crust 2. Under baked, over handling, wrong temperature or
insufficient heat.
3. Too dark bottom crust 3. Wrong temperature, over baked,
4. Soggy bottom crust 4. Too much filling, over mixing, uneven heat of the oven.
5. Thick and soft crust 5. Wrong measurement of fat, use of warm water, low oven
temperature.
6. Thin, brittle, and easily burn crust 6.pastry dough is rolled too thin, too much fat
7. Pie shrinks in pastry pan 7. Improper measurements of the ingredients.