LESSON 4 

Preparation of Pie and Pastry Products 

 
At the end of this lesson, you can: 
 
1. Identify the appropriate tools, utensils and equipment to be used in the
preparation of the Pie and Pastry Products. 
2. Describe appropriate mixing procedures to be administered in the preparation
of the recipe for pie and pastry products. 
3. Complete the required steps as prescribed in the recipe. 
 
Introduction: 
Pies and Pastries 
 
Pies and pastries are popular because of their crusts. Pies and pastries are defined as
baked products with either various sweet or savoury fillings. Pies can be with single or with
a double crusts and are generally described to be multi-serving for it can be sliced in several
portions, while pastries like tarts and turnovers with similar crust are described as single-
serving which means they are smaller in size and is good for individual serving. 
 
ACTIVITY NUMBER 4 
Directions: Below are recipes for you to work with. Read and analyze each of it carefully
and accomplish the given instruction for each recipe. 
 
1. Identify the appropriate tools, utensils and equipment to be used in the
preparation of the Pie Product. 
2. Describe appropriate mixing procedures to be administered in the preparation
of the recipe for pie product. 
 

First
Recipe: BUCO PIE (with Double Crusts) 
 
 
 
 
CRUST: -2 C.  all-purpose flour -    ½ C. butter -    5 to 6 tbsp. cold water 
 ½ tsp. sugar -    ¼ C. oil/lard 
 
 
 
 
 
PROCEDURE: 
 
1. Pre-heat the oven to 375 °F. Prepare 9-inch pie plate.  
2. Combine flour and sugar in a bowl. Cut in butter and lard with pastry blender
until mixture resembles into coarse meal.  
3. Add water a tablespoon at a time and mix until dough leaves the sides of the
bowl. Form the dough into ball then divide into 2 portions, one is larger than the
other.  
4. Roll out the larger dough to fit the pie plate. Set aside. 
 
BUCO FILLING: 
 
 2 C. Evaporated milk -    2 C. shredded young buco 
 1 C. refined  sugar -    1 tsp. vanilla extract 
 ½ C. cornstarch -    egg wash ( combine 1 egg yolk and 2 tbsp.
evaporated milk ) 
 
PROCEDURE: 
 
1. In a sauce pan combine the milk, sugar and cornstarch mixture. Bring to a boil
and cook until thick. Add in shredded buco and vanilla. Cook slightly then pour
into crust. 
 
2. Roll out the remaining dough large enough to cover the pie. Provide 1-inch
extra dough to hang on edges decoratively.  
 
3. Brush with egg wash. Slightly cut the top surface to let steam come out. Bake
for 25 to 30 minutes or until golden brown. Cool and chill. 
 
 
   
Name of the Product: BUCO PIE (with Double Crusts)  Date: 09-21-21
 
 
Lists of all the tools, utensils and equipment to be used in the activity, and describe
their respective uses called for in the procedures. 
 
 
1. measuring cup
 
2. measuring spoon
 
3. oven
 
4. mixing bowl
 
5. pastry blender
 
6. dough scraper
 
7. rolling pins
 
8. baking mat
 
9. saucepan
 
 
10. pastry brush
 
11. coconut scraper/grater
 
12. spatula
 
13. pastry cutter
 
14. pie plate
 
15. 
 
Lists and describe the mixing methods called for in the mixing and preparation  
of the pies products. 

 
 Rubbing method
 
3. binding
 
4. kneading
 
5. stirring
 
6. whipping
 
7. folding
 
8. 
 
9. 
 
 
10 
 
11. 
 
12. 
 
13. 
 
14. 
 
15. 
 
 

Second Recipe: Empanadas ( Turnovers)

with Chicken filling: 

 
 
INGREDIENTS FOR THE TURNOVER CRUST: 
 
- 4 C. all-purpose flour          - 2 tsp. salt      - 2 pieces egg  - egg wash for brushing 
- 2 tbsp. sugar      - 1 C. butter    - 1 C. water (a mixture of 1 egg yolk +2 tbsp. evap. milk) 
 
PROCEDURE: 
 
1. In a large bowl, combine all dry ingredients. Cut-in better until mixture
is mealy. Add egg and enough water to form a ball of dough. Rest the dough
for few minutes.  
2. Form the dough to cylindrical shape and cut 2-inches thick. Fit each
piece on a pastry moulder, and fill with 1 tbsp. of filling and seal the edges.  
3. Place empanadas on baking sheets and brush with egg wash. Bake until
golden brown. Makes up to 12 to 15 pieces.  
 
INGREDIENTS FOR CHICKEN FILLING: 
 
- 2 tbsp. butter or Vegetable oil - 1/8 kilo potatoes, cubed and fried 
- 1 tbsp. garlic, minced - 1 pc. Chicken bouillon (broth cube) 
- 1 tbsp. onion, chopped - 1 C. water 
- 250 grams Chicken breast, blanched, cube             - ¼ C. cornstarch dissolved in 1 C.water 
- 1 large carrot, cubed                                            - ¼ C. red bell pepper, squared 
 
PROCEDURE: 
 
1. Sauté garlic and onion. Add chicken, carrot, bell pepper and potatoes.  
2. Stir-fry for 5 minutes.  
3. Add water and cook until tender.  
4. Add bouillon and cornstarch mixture.  
5. Cook until thick. Set aside to cool. 
 
 
 
 
 
 
   
Name of the Product:  Date: 
   
 
 
Lists of all the tools, utensils and equipment to be used in the activity, and describe
their respective uses called for in the procedures. 
 
 
 
1. measuring cups
 
2. measuring spoons
 
3. mixing bowl
 
4. pastry moulder
 
5. baking sheets
 
6. whisk
 
7. plastic wrap
 
8. pastry cutter
 
9. pastry brush
 
 
10 oven
 
11. kitchen knife
 
12. chopping board
 
13. strainer for deep frying
 
14. skillet
 
15. wok spatula/ladle 
 
 
 
 
 
 
 
 
 
 
Lists and describe the mixing methods called for in the mixing and 
preparation of the pies products. 
 
 
 
1. 
 
2. 
 
3. 
 
4. 
 
5. 
 
6. 
 
7. 
 
8. 
 
9. 
 
10 
 
 
 
 
 
 
 
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