What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-check 2.1.3b to know how
much you have learned.

Lesson Information

Mixing Techniques Applied for Pies and Pastries

Creaming. It is rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should
have both smooth and grainy particles.

Cutting-in. Mixing fat and flour with the use of pastry blender or two knives in a
scissor-like manner. This method cuts fat into small pieces, coating them with
flour to form coarse, granular mixtures for pastries and biscuits.

Beating. It is done to incorporate air in a mixture by mechanical agitation. It could be

done with the use of wire whips, eggbeaters and electric mixers.

Stirring. It is often done with a wooden spoon, rotating it through a mixture if necessary,
usually until the ingredients are combined.

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Whipping. It is a process of beating eggs and cream to fill them with air and make them
thick and fluffy.
 Sifting. It is the process of separating the coarse particles in the dry ingredients by
passing through a sieve. Air is incorporated through this method.

Rolling - to flatten dough out into a sheet in preparation to shaping to various forms.

Laminating - fat is repeatedly folded into the dough.

https://www.youtube.com/watch?v=BpGnNLTezOA

Process
Self-Check 2.1.3b
 RECOGNIZE ME?

Below are pictures showing the different mixing techniques used in producing bakery
products. Match the correct picture from the box to the statement at the bottom. Write
your answer in your test notebook.

Separating coarse particles in the ingredients by passing through a sieve.

Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or
electric mixer.
Mixing fat and flour using a pastry blender or two knives in a scissors-like
manner.
Measuring the ingredients.
Beating egg and creaming to fill with air and make the thick and fluffy.

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 What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check 2.1.4a to know how
much you have learned.

Lesson Information

MIXING METHODS FOR PREPARING CRUST

Pastry Method (Crust using solid fat).

Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl.

Cut in the shortening into the mixture of flour and

salt using two knives or pastry blender until small
lumps the size of peas or cornmeal are formed.

Measure and sprinkle ice cold water

gradually over the mixture of flour and
shortening. Shape your pastry dough into
balls using your hand but avoid over
handling the dough that may cause tough
dough.
Set the dough aside for 30 minutes to one hour preferably in the refrigerator. This step is
called resting the dough. This lets the flour become
hydrated by giving the flour time to absorb the liquid. If the dough is
too cold and firm to be rolled after resting in the refrigerator, allow it
to come up to room temperature before rolling. Sprinkle flour on
your working board and roll the pastry dough using your rolling pin
starting from the center forming a round shape one inch larger from
the size of your pie pan.

Unfold the pastry dough gently over the rolling pin and unroll over the cold pie plate. To
avoid soggy bottom crust, you can apply or brush
an egg wash over the crust.
While preparing the filling you can put your crust in the
refrigerator for 10-15 minutes. Shape the edges of the
single crust before putting it inside the refrigerator.

To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust. Avoid
stretching your dough. This might tear your bottom crust and may cause the filling to spill
out of the crust and stick to the pie pan.

For a double crust pie, multiply the measurements of the ingredients into 2 and follow the
steps from 1-4.

Divide the dough into 2 and roll the second part over the bottom crust with fillings and cut
it half inch bigger than the pie plate.

Fold and seal the edges using your finger or your fork to
create attractive edge.

You can make a slit or make holes with design on the top crust
to allow the steam to escape. Bake your double pie crust as
instructed by the recipe

Oil Method (Crust using oil)

Measure all the ingredients accurately. Combine all the dry

ingredients together preferably in a cold mixing bowl.
Combine the oil and water in a container. Oil will not completely combine with water so
just stir the mixture so that the oil is broken into smaller parts. Pour this gradually over
the flour mixture blending the liquid mixture into the flour using a fork or by hand until
small lumps the size of peas are formed.
Shape into a ball.
Follow the same procedure as steps 4 to 11 above (steps in making crust using solid
fat).
Causes of Failure in Baking Pies and Pastries

Result Causes

Tough crust 1. Too much water, over handling, insufficient

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

5
 What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check 2.1.4b to know
how
much you have learned.

Lesson Information

TEMPERATURE RANGES IN BAKING

Bake at 350 degrees? Pan Size ~ The general rule of thumb when baking is "the
bigger the pan, the lower the temperature". You bake a 9" round double crust pie
0
for about 30-35 minutes at 350 F. But if you were putting the same recipe in a 14"
0
pan you need to lower the temperature to 325 F for 50-55 minutes.

TEMPERATURE RANGES IN BAKING

0 0
Description of Thermostat Setting Fahrenheit ( F) Centigrade C
Oven
Electric Gas

Cool 200 200 90

Very Slow 250 250 120

Slow 300-325 300 150-160

Moderately Slow 325-350 325 160-170

Moderate 350-375 350 170-190

Moderately Hot 375-400 375 190-200

Hot 400-450 400 200-230

Very Hot 450-500 450 230-260

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 Baking Temperatures for Pies and Pastries

All ovens are not created equal. Each type and age of oven may heat differently, so stay
near your oven at first, about five minutes before ending time, until you get to know the
amount of time that works best. Also be sure to watch out for places in your oven that
may cook more and those that may cook less - for example, one of my ovens tends to
cook foods and parts of foods faster when placed towards the right side than those
placed on the left side.

VINTAGE PIES AND PASTRY TEMPERATURE RANGE TIME

RECIPES

MERINGUE PIES 300F/149C 15 minutes

APPLE OR ANY DOUBLE CRUST 400F/204C 40 minutes

PIE WITH RAW FILLING

CUSTARD, PUMPKIN, OR SIMILAR 450 F and then 325 F / 232 10 minutes and
OPEN PIES C and then 162 C then 30
minutes

CRANBERRY, OR SIMILAR OPEN 450F/232C 20 min. 40

CROSS CUT PIES, AS WELL AS min. (reduce
FRUIT DEEPS LIKE APPLE OR the heat
OTHER DEEP FRUIT PIES HAVING slightly during
TOP CRUSTS ONLY last 10 min.)

MINCE PIE, OR ANY DOUBLE 450F/232C 30 min.

CRUST PIE WITH A PREVIOUSLY
COOKED FILLING

OPEN PIES HAVING A SOUFFLE 375C/190C 30 min.

FILLING

PASTRY STRAWS 500F/260C 10 min.

PIE SHELLS 500F/260C 12 min.

PUFF PASTRY 500 F to 550 F / 260 C to 12 min.

287 C

TART SHELLS 500F/260C 10 min.

TURNOVERS 450F/232C 15 min.

Reflect and Understand

 Activity Sheet 2.1.4b

EXPLAIN THE GOLDEN RULE IN BAKING (35 points)

LO2. Decorate and Present Pastry Products

2.2.1 Prepare a variety of filling and coating/icing, glazes and

decorations for pastry products according to standard
recipes, enterprise standards and or customer
preferences.
2.2.2 Fill and decorate pastry products, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences.
2.2.3 Finish pastry products according to desired product
characteristics
2.2.4 Present baked pastry products according to established
standards and procedures.

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 What you need to know?

Read Lesson Information closely and find out

how much you can remember. Then do Self-
check 2.2.1 to know how much you have learned.

Lesson Information

Types of Pie Fillings

Pie is any dish that has a crust with a filling.

Fruit Filling - are made from cooked or uncooked fresh, frozen, cooked, canned or even
dried fruit. The Apple, Cherry and Peach Pies are popular fruit pie recipes

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 Cream Fillings - are made of rich custard or
pudding that is made from milk, cream,
sugar, wheat flour, and eggs. It comes in
many forms, including vanilla, lemon, lime,
peanut butter, banana, coconut, and
chocolate. One feature of most cream pies
is a whipped cream topping.

Custard Fillings – are made by cooking baking

uncooked along with crust. Has eggs, and some type
of dairy product. Examples: Pumpkin and Pecan.

Savory Fillings - a pie that contains cooked meat,

poultry, seafood or vegetables in a thick sauce. Examples: Pot pies, Quiche, and
Sheppard pie.

GLAZES AND DECORATIONS FOR PIES

Egg wash

For a glossy golden appearance, brush with an egg yolk that

was beaten with 1 teaspoon of water.
For slight shine, brush with half-and-half cream of heavy
whipping cream.
For a crisp brown crust, brush with water. For a little sparkle,
sprinkle with sugar or decorator sugar after brushing with
one of the washes.

Sugar

Simply brush the crust with water before sprinkling the

sugar.
You can use coarse sanding sugar or turbinado sugar for
a more distinct crunch, or traditional granulated sugar
for a pretty finish.
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 What you need to know?

Read Lesson Information closely and find out

how much you can remember. Then do Self-
check 2.2.2 to know how much you have
learned.

Lesson Information

How to Make Decorative Pie Crust

Fluted edge - is one of the most common finishes for pies, and it’s simple to do. You
can use this on single- and double-crusted pies.

To create a fluted edge, trim the pie pastry to about a half-inch

beyond the rim of your pie plate (an entire inch if you’re
working with a double-crusted pie). This overhang is then
turned under to form the edge.
Flute the crust by positioning your index finger on the edge
pointing outward. Then place your thumb and index finger
of your other hand on the outside of the edge and pinch the
pastry around your finger to form a V (the photos illustrate
the point a bit better!). Continue around th entire edge of
the pie

Roped Edges - are just a step up from the basic fluted edge. Like fluting, you can use
this technique on single- and double-crust pies. Also, like fluting, you trim pastry about a
half-inch from the edge of the pie plate for single-crust pies and leave an inch of extra for
double-crust pies.

To create the rope, make a fist with one hand and press
your thumb at an angle into the pastry.
Pinch some of the pastry between your thumb and index
finger. Repeat at about half-inch intervals around the
crust.

For a looser-looking rope, position your thumb at a

wider angle and repeat at one-inch intervals.
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The Braided Edge. If you’re making a single-

crusted pie, you can get a bit more creative with
your edges (since you don’t need to seal anything
in). To make a braided edge, double your crust
recipe—you’ll need the extras for the plate.

Start by lining your pie plate with the bottom

pastry and trimming it so it’s even with the
edge of the pan. Roll the remaining pastry
dough into a 10×8″ rectangle.
Using a ruler, cut 12-quarter inch-wide
strips. You can cut with a sharp knife
or even a pizza cutter. Then carefully
braid together the strips.
Brush edge of crust with water; place braid
on edge and press lightly to secure.
Repeat with remaining strips, attaching
additional braids until the entire edge is
covered. To protect the edges during
baking and prevent over-browning, be
sure to cover with foil.

Reverse Scalloped Edge is a simple finish for

single-crust pies.

Line your pie dish with the pastry and

trim it until it’s even with the plate.
Then use a measuring spoon to cut
scallops around the outside.
Remove and discard the cut pieces.
If you want more defined scallops, use a
largger measuring spoon.

The Shaped Trim. You can also use small cookie cutters
to form a super cute decorative edge on your pies. You
can use any shape you want but be sure to use smaller
cookie cutters—ideally between one and two inches in
size. Like the braided crust, you’ll want to make extra pie
pastry for this technique.

Roll your extra dough out thinly and cut out shapes
with your cutters. If you find they’re sticking, give
them a quick dusting with flowers.

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If you want to add extra detail, like veins in leaves or definition in shapes like
pumpkins, use a sharp knife to add indentations.

Pastry Cutout. You can also use the same cookie cutter
method to cover the entire top crust of your pie. Since you’re
covering a larger area, you can use almost any size cookie
cutters you like.
 To layer onto the pie, brush the bottom of each shape with
water and arrange over the top of the pie.
Press lightly to secure shapes to the edge and one
another.
Then bake as normal! This is an easy way to get a
wonderfully decorative top without a lot of fuss.

Reverse Cutout. You can also do the reverse of this method

for double-crusted pies.

For this technique, roll out your top pastry as normal, then
using a medium or small cookie cutter, cut out select
parts of the crust.
Be sure not to place these cutouts too close together.
Then lay the crust on top and crimp and finish as you see fit.
Samples of Decorative Top Crusts (Double Crust):

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 What you need to know?

Read Lesson Information closely and find out how

much you can remember. Then do Self-check 2.2.3
to know how much you have learned.

Lesson Information

Standards and Principles in Decorating and Finishing

Pastry Products

Color of the Product - a color stimulates sense of sight and enhanced once appetite. It
is essential that the presentation and plating must be eye- catching.

Appearance - is about form and shape of pastry products after baking. It is

important that each piece/slice has the same size, shape and form.

Consistency - the uniformity in grains and texture. It is how it feels in the mouth
when eating.

Moisture Content - amount of moisture present in pastry products which contribute

in the moistness and softness of pastries. Moistness also enhance flavor and
palatability.

Self-Check 2.2.3

Direction: Identify what is being described in the sentences below. Write your
answer on your test notebook.

It refers to the uniformity in grains and texture.

It is the amount of moisture present in pastry products which
contribute in the moistness and softness of pastries.
It refers to the form and shape of pastry products after baking.
It stimulates sense of sight and enhanced once appetite

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