CHAPTER 4

PASTRIES
“I find that the harder I work, the more luck I seem to have.”

– Thomas Jefferson

1. Identify the basic ingredient of making pies and pastries;

2. Define and classify the different kinds of crust;
3. Recognize the two types of making crust;
4. Apply accurately the proper techniques in making pies and pastries;
5. Analyze the different causes of errors in pie-making.

Let’s Begin!
Activity I.
Direction: Write T if the statement is true and F if the statement is wrong.
________ 1. Salt is omitted in pastry making if margarine is used.
________ 2. Double crust pies include buko pie and pineapple pie.
________ 3. Prick the pastry dough shell liberally prevent ballooning.
________ 4. Pastry flour is ideally recommended in crust making.
________ 5. Sprinkle lukewarm water over the flour mixture in making crust.

We’re on our Way!

Definition of Pastries

Pastries are baked goods made of crust and usually with filling inside or on top of the crust. Pastries
include pies, turnovers (empanada), tarts and special puff pastry.

Basic Ingredients in Making Pastry Crusts

The basic ingredients of pastry crusts are:

a. Flour. The best flour use for pastry is all purpose flour. A special pastry flour may be used, if speci-
fied in the recipe. As in all other bakery products, flour gives pastry crusts the basic structure.

b. Shortening. It coats the particles of flour so water cannot penetrate them. In this way, gluten strands
are shorter, thus producing a tender, flaky, crumbly crust. Shortening must be chilled before it Is used.
Shortening may be in the form of:
 lard or pork fat, which gives the “shortest” crust;

butter, which is best in flavor and flakiness and it is used in puff pastry;

margarine, which gives a rich flavor;

vegetable shortening, which has no characteristic odor ow taste of its own, or vegetable oil, which is
seldom used, because it does not produce a flaky crust.

c. Liquid. The most commonly used liquid in pastry dough is water. Milk, cream, fruit juice or eggs are
also used in special recipes. Cold liquid must be used (except in strudel and choux pastry). Warm or luke-
warm liquid soften the shortening and results in a hard or brittle pastry. The amount of these ingredients and
the methods of combining them result in the different type of pastry crusts.

Let's Dig Deeper!

Types of Pastry Crust

The different types of pastry crust are;

a. Shortcrust. This is made from all purpose flour, chilled shortening, called water and a little salt. This
is also the most frequently used pastry dough for pies and tarts.

Shortcrust is made by quickly mixing and kneading the flour with the shortening and water. As
little handling as possible is needed to avoid the development of gluten. The dough is rolled and then
fitted in to the pasity mold. It may or may not be baked before being filled with a Custard or fruit filling.

b. Rich shortcrust. This is made from all purpose flour, chilled shortening (usually butter or margarine),
a pinch of salt, plus sugar and eggs. This type of crust is prepared in the same way as the short crust.
Sugar ads flavor and gives a golden brown color to the baked crust. The eggs make the crust highly
firmer and richer than plain shortcrust. Different kinds of fillings are also suitable just like for shortcrust.
This may also be baked and unbaked before being filled.

c. Puff pastry. This is made of many thin layers or “leaves” of dough. The dough consists of pastry
flour, chilled butter and cold water. To make the layers, the dough is folded, rolled, and then chilled,
over and over again which makes the pastry “puff”. This pastry is always baked before being filled.
Puff pastry is also used for pies and tart, but most especially for fancy French pastry. This is difficult to
prepare successfully, and needs a Jot of practice.

Special Pastries

a. Strudel. The making of strudel dough is entirely different from that of shortcrust. The ingredients are
bread flour, melted butter, eggs, and warm water. The butter and water should be warm not cold, as in
shortcrust. The dough is thoroughly kneaded, not handled quickly and gently. The gluten has to be
developed fully to produce a very elastic dough. The dough is then rolled very thinly, the filling ar
ranged in a row. The dough is rolled over and over the filling until multiple layers over the filling. An
example of this is the Apple Strudel.
 STRUDEL
b. Choux pastry. This is made of flour, butter, water, salt and a generous number of eggs, As in strudel
pastry, choux is made by heating the butter and water to a boil. The flour and salt are added to the
boiling mixture and beaten well to give a hot paste.

The eggs are beaten into the hot paste to produce a soft light dough which is then piped or
spooned on a tray and baked. Filling usually cream or custards, it is forced into the shell. Examples of
choux pastry are Cream Puffs and Eclairs.

CHOUX PASTRY
c. Graham cracker crust. This is made of crushed Graham crackers, melted butter and sugar. These
are mixed thoroughly and pressed on the sides and bottom of a pie pan. This crust may or may not be
baked first before filling, depending on the kind of filling used.

GRAHAM CRAKER CRUST

Proper Techniques in Making Pie Crust

For a single pie crust:

a. Measure 2 cups sifted all-purpose flour and 1 teaspoon salt into a large bowl, big enough to blend
everything thoroughly.

b. Cut % cup shortening in small pieces and add to the dry ingredients.

c. Cut in the shortening into the flour mixture with a pastry blender or two knives using a crisscross
movement. The mixture should be lumpy, about the size of peas.

d. Sprinkle % cup cold water, a little at a time, over the mixture. Blend lightly with a fork.

e. Lightly press the dough together and form into a ball. Place the dough in a plastic bag and chill for
about 15 minutes.

f. Sprinkle the table and rolling pin with flour. Flatten the dough to a semiflat round, and then roll it from
center out, all around.
 g. Transfer the dough to a pie pan. Place the rolling pin gently on the dough at one side. Roll the
dough up onto the pin. Then position the rolling pin over one side of the pan and unroll the dough over
it. The dough should fit snugly.

h. Baking time for a single pie crust is 5 minutes for unbaked crust and 10 to 12 minutes for baked.

For a double pie crust:

a. Measure 3 cups sifted all-purpose flour, 1 % tsp. salt, % cup shortening and 1/3 cup called water.
Follow steps 2 and 6 for making single-pie measurements.

b. Divide the dough into two. Roll out one dough and fit snugly on a pie pan. Prick sides and bottom
with tines of fork.

c. Put filling into the pie crust. Roll out the other dough and unroll on the filled pie. Cut the edge of top
dough 1/2 in. wider than the bottom crust. Finish off edges of crusts.

d. Baking time for uncooked filling is 30 to 35 minutes or until crust is golden brown for cooked filling,
both 350°F.

Methods of Finishing Pie Crust

a. Fluting. Pinch the edges of the dough together along the rim of the
pan, making little folds or pleats at regular intervals. Or with the dull
edge of a knife, make several indentations around the rim to make a
scalloped edge.

b. Crimping. Make an edge around the crust by pressing with the tines
of a fork.

c. Making a lattice. Roll out reserved dough. Cut into 1/2 in. wide strips.
Put strips across the filling in a simple lattice pattern or weave strips for
a basket effect. Trim off excess strips and moisten ends with water to
stick them together. Brush lattice with beaten egg yolk-water mixture for
a golden brown color.

d. Designing the top crust. Gather the scrap dough and form flowers,
leaves, etc. to decorate top crust. With the aid of a small knife, other de-
signs can be etched on the crust. Be sure you do not slice through the
crust as the moisture in the filling might all escape.
Fillings

Although the crust of pie is the secret to a successful pie, the filling is also important, for it gives the
pie flavor. The filling must be complementary to the crust. It should not be stiff, watery or gummy. The flavor
if fruit should be dominant, without being overpowering. The filling must be free from foreign flavors and off-
tastes.

Kinds of Fillings

a. Fruit Filling. Fruit fillings consist of fruit, fruit juices, water, sugar, spices, and starch thickener.

Fresh fruit. This gives top quality products but it requires a lot of labor and is dependent on
the season.

Frozen Fruit. This is consistent in quality and always available. This kind should be defrosted
in the refrigerator for 2 to 3 days before using and then heated to 185°F to 195°F. The juice is drained
after and then the filling can be made.

Canned Fruit. Make sure that you do not mistake the net weight (which is the fruit + syrup
weight) with the weight of the fruit itself. Drain the fruit completely then weigh to get the exact weight of
the fruit.

Dried Fruit. This kind of fruit has to be rehydrated by allowing it to soak in simmering water
or a few minutes before using a filling

b. Custard or Soft Filling. Soft fillings contain eggs and starch. This filling with uncooked liquid, is
poured onto an unbaked pie shell. The eggs in the mixture bind the ingredients together during the
baking, and this sets the filling.

c. Cream Pie Filling. This is the same as the puddings and pastry cream. Their only difference is that
cream fillings are made with cornstarch while the pastry cream can be made with flour or any other
starch.

d. Chiffon Pie Filling. This has a light and fluffy texture. This is made up of beaten egg whites and,
sometimes, whipped cream. Egg whites and cream are folded together then folded into a fruit or
cream based or stabilizes gelatin. The gelatin stabilizes the filling when the pie is sliced.

Guidelines to be considered in Pastry Making

Important guidelines in pastry making:

a. Keep the ingredients in the conditions asked for the recipe. Some dough’s require “chilled” shorten-
ing and “iced” water; some require “warm and melted “butter and “lukewarm” water.

b. The addition of liquids is the most critical steps in mixing pie crust. Sprinkle cold water a little at a
time over the flour-shortening mixture. Too much liquid will make the dough sticky and gluten will
easily develop.

c. Avoid using too much flour on the table or to the rolling pin. It will harden the dough. A rolling pin
cover is best as it maximizes the used of flour.
 d. Chilling the dough before rolling relaxes the gluten, thus making the dough elastic, softer, and
easier to roll out.

e. Preparation of pie crust requires minimal handling while that of strudel crust requires an extensive
kneading and stretching.

f. To prevent a soggy bottom crust, as in egg pie, first prick the crust all over. Brush crust with one egg
white lightly beaten with one teaspoon cold water. Chill for 30 minutes then bake at 450°F for 5
minutes. Let cool then pour filling and bake according to recipe procedure.

g. For baked pie crust to be filled: follow step (f) but chill crust longer before baking. Cool before
adding the filling.

h. Never pour a hot filling into a hot or cold pie crust. Both must be cool.

i. For double pie crust, slit the top crust to allow steam to escape.

j. Finish edges of double pie crust and turn-over. Edging does not only make the pie look neat and
attractive, but it also seals together the top and bottom crusts. This prevents the filling from oozing out.

RECIPES OF PIES AND PATRIES

Ingredients:

Filling for Empanada:

2 cups cooked flaked chicken meat

1 onion chopped

2 cups diced potatoes cooked Ingredients for the crust:

1 green bell pepper finely chopped 2 cups all-purpose flour no need to sift

2 tsp. curry powder optional 1 tsp. fine salt

1/4 cup evaporated milk 6 Tbsp. water

1/2 tsp. powdered pepper 2/3 cup butter or margarine chilled

salt to taste 2 Tbsp. white sugar

Instructions:

How to cook the filling for chicken empanada:

Saute onion, add all ingredients except milk. cook for 5 minutes, add milk and cook for another 3
minutes. Cool. Then use this filling to fill in dough.

How to make the chicken empanada:

1. Mix sugar, salt and flour. Cut in butter using a blender or 2 knives until it resembles coarse corn
meal.

2. Sprinkle water and mix well with hand to form a ball. Knead lightly.
 3. Sprinkle flour on a board and roll out dough into 1/4" thick.

4. Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer
up-side down on dough and cut with a knife).

5. Then, fill each cut dough with 2 Tbsp. of sautéed fillings. Fold dough to form a half moon, press one
end to the other.

6. Brush with egg yolk or milk. Arranged on a greased baking sheet.

7. Bake in a preheated oven about 350°F until the crust is golden brown.

Caramel Boat Tart Recipe with Pistachio Nuts

Ingredients:

Crust Caramel Filling:

140 g butter 1 cup sweetened condensed milk

½ of an egg 1 cup nestle cream

½ cup icing sugar 4 tbsp. brown sugar

1 ½ cups plain flour a pinch of salt

a pinch of salt ½ cup pistachio nuts roughly chopped for toppings

colored cellophane (optional)

Instructions:

1. In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough and knead. Sprinkle
some flour to your working area and knead it to form a ball and wrap in a cling film. Refrigerate the
dough for about 25 to 30 minutes or until it is workable state.

2. To make the Caramel filling: Combine all the filling ingredients except pistachio nuts, in a saucepan
and bring to simmer until thickens or spreadable consistency. Fire off and set aside to cool completely.

3. Preheat oven to 180C (350F). When the dough is ready, cut 24 equal portions and flatten each pas
try ball on a flour and place each dough on a prepared tart molds. Press dough in the mold by circular
motion, using your thumbs then tidy up the edges with your index fingers. Prick the dough with fork to
get rid air pockets and to avoid the dough from shrinking when baking.
4. Prepare the filling and spread about 2/3’s full on each molds. Sprinkle each Caramel Tart with
chopped pistachio nuts or pipe a meringue icing on top. Arrange caramel tarts on a baking tray and
bake in a preheated oven for about 20-25 minutes or until pastry turns light brown and filling gets firm.
Remove tarts from the oven and let it cool completely, before removing from the molds to prevent from
cracking.
5. You can wrap in any colored cellophane if desired, or store in an airtight container.
 Buffalo Chicken Turnover Appetizers

Ingredients:

8 oz. softened cream cheese

1 cup chopped chicken

3 to 4 Tablespoons Franks Buffalo Sauce

¼ cup shredded cheddar cheese

1 box thawed puff pastry

Instructions:

1. Preheat oven to 400 degrees F.

2. Combine cream cheese, chicken, buffalo sauce and cheddar cheese in a small mixing bowl. Unfold both
pastry doughs and cut each into nine squares. Place 1-2 teaspoons of chicken mixture onto each square
and fold two opposite corners of the dough over to make a triangle. Seal the sides with a fork or with your
thumb.

3. Place on a spayed cookie sheet and bake for 12 to 15 minutes at 400 degrees F.

Ube Macapuno Pie

Ingredients:

Pie Crust Pie Filling

2 Cups all purpose flour 2 Cups grated purple yam

1 Teaspoon salt 2 Eggs

1 Teaspoon sugar 1 Cup sugar

3/4 Cup (170 g) shortening 1 Cup ( 8 ounces) butter 1 Cup ( 8 ounces) butter

8 Tablespoon ice water 1 Bottle coconut sport

1 Cup evaporated milk

Instructions:

Pie Crust

1. In a mixing bowl, put flour, salt, and sugar. Mix until completely combined.

2. Add shortening cubes into flour mixture, and chop up and down using a pastry blender.

3. Until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

4. Add ice water 1 tablespoon at a time, mix until mixture just begins to clump together.

5. Wrap dough in plastic wrap and chill for 30 minutes.

 6. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes.

7. Roll out with a rolling pin on a lightly floured surface to a 12- 13 inch circle.

8. Transfer dough to pie plate by loosely rolling around rolling pin.

Buko Pie Recipe

Ingredients:

For the Crust: ½ tsp vanilla

2 ½ cup all-purpose flour 500 g young coconut meat

½ cup cold butter 2 tbsp powdered milk

½ cup cold water ½ cup all-purpose flour

1 pc egg ¾ cups white sugar

1 ½ tbsp white sugar ¾ cups white sugar

½ tsp salt ½ cup water

For the Filling: 1 egg

½ tsp salt

Instructions:

Crust

1. In a bowl, combine the all-purpose flour, white sugar and salt.

2. Add the egg and mix it together.

3. Put the cold butter and mix it by hand or electric mixer until it creates a small crumb.

4. Pour the cold water little by little until it comes together.

5. Divide the dough into two parts and wrap it in a cling wrap.

6. Refrigerate the dough for at least 30 minutes.

7. Flatten the dough using a rolling pin. It should fit 28x4 cm round pan with a few allowances for the
edges.
For the Filling

1. Using a bowl, combine the powdered milk, all-purpose flour and salt.

2. In a separate bowl, mix the water, vanilla and egg.

3. Combine the wet and dry ingredients until it comes together.

To Assemble and Bake

1. Pre-heat the oven to 170 degree Celsius.

2. Pour 2 tbsp of the filling to the chilled crust.

3. Arrange the young coconut meat on top then pour the remaining filling.

4. Carefully fold the other part of the dough and seal the edges.

5. Using a fine fork, poke holes on the top crust to vent the airs when baking.

6. In a small bowl, whisk the egg and brush the it on the top crust.

7. Bake the pie for 40-50 minutes or until the top crust turn golden.

8. Remove the pan from the oven and allow to cool before serving.

FRENCH APPLE PIE RECIPE

Ingredients:

1 pre-made pie crust from any grocery store 1/4 cup sugar

1 tablespoon ground almonds 5 baking apples

1/4 cup sugar 1/4 cup apricot jelly, melted

zest from 1/2 of a lemon

Container:8 inch tart pan or spring form pan

Instructions:

Preheat oven to 425° F.

Peel, core and thinly slice 3 apples.

Place apples in a saucepan with 1/4 cup of water.

Cook over medium heat for 20-30 minutes, stirring occasionally.

 After apples have cooked down, pour into a food processor or blender to puree.

Add sugar and lemon zest to the apple puree.

Sprinkle pie crust with ground almonds.

Pour puree over the crust.

Peel, core and thinly slice 2 baking apples.

Arrange the sliced apples neatly over the apple puree.

Brush with melted apricot jelly.

Bake in oven for approximately 25-30 minutes or until the pastry and apples are golden brown.

Dust with powdered sugar.

Pineapple Pie

Ingredients:

2 pcs 9” unbaked pie shell 1 tsp vanilla extract

2 cups crushed pineapple ¼ cup cornstarch

1 cup pineapple juice 1 egg for egg wash

½ cup sugar

Instructions:

1. Preheat the oven to 425 F.

2. In a mixing bowl, combine the sugar and cornstarch with a spoon. Add the crushed pineapple, pineapple
juice and vanilla extract.

3. Blend all the ingredients well, making sure that no lumps are left.

4. Pour the mixture into the unbaked pie shell. Cut the other crust into strips and top the mixture lattice-
style. Brush the top with egg wash.

5. Bake it in the oven for about 45 minutes to an hour or until it has turned golden brown.

6. Allow it to cool for a few minutes. Cut and serve.

7. Enjoy!
 Brush with melted apricot jelly.

Bake in oven for approximately 25-30 minutes or until the pastry and apples are golden brown.

Dust with powdered sugar.

Banana Cream Pie

¾ cup white sugar 4 bananas, sliced

⅓ cup all-purpose flour 1 (9 inch) baked pastry shell, cooled

¼ teaspoon salt 1 ¼ teaspoons vanilla extract

2 cups milk 2 tablespoons butter

3 egg yolks, beaten

Instructions:

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook
over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2
more minutes, and then remove from the burner.

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk
mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove
the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth
consistency.

3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

CAUSES OF POOR QUALITY PASTRIES

Defect Causes
Tough crust Insufficient shortening; too much water; overmixing when water is added;
excess flour on pastry cloth; overhandling or kneading dough.
Solid crust Insufficient shortening; overmixing shortening and flour; overmixing when
water is added; overhandling or kneading dough; too low oven temperature.
Too pale Overmixing; oven temperature too low; underbaked.

Too dark Oven temperature too high; overbaked.

Soggy lower crust Pastry overhandling; too much filling; filling too moist; pastry soaked before
baking starts; pie place too high in oven; oven temperature too low.
 Crust thick, soft, Insufficient fat; too much water; water not cold enough; pastry rolled too
doughy thick; oven temperature too low.
Crust thin, brittle, burns Too much fat; pastry rolled.
easily, too thin
Pastry shell blister Pastry fitted too tightly in pan; not pricked enough; too slow oven.

How Far Have We Gone?

Activity II.

Directions: Read each question carefully. Choose the letter which corresponds to the correct an-
swer.

1. This shortening does not produce a flaky crust.

a. lard b. margarine c. butter d. vegetable

2. This is made from all purpose flour , chilled shortening, called water and a little salt.

a. puff pastry b. short crust c. rich short crust d. graham cracker crust

3. This gives the shortest crust

a. butter b. vegetable c. margarine d. lard

4. This type of pastry is made of flour, butter, water, salt, and a generous number of eggs.

a. choux pastry b. flour c. graham cracker crust d. puff pastry

5. It coats the particles of flour so water cannot penetrate them

a. shortening b. liquid c. eggs d. flour

Walk the Extra Mile !

Activity III.

Directions: Read each question carefully. Choose the letter which corresponds to the correct an-
swer.

1. This is made of crushed graham crackers

a. choux pastry b. flour c. strudel d. graham cracker crust

2. The best used flour for pastry is

a. cake flour b. all purpose flour c. bread flour d. all of the above
3. The most commonly used liquid an pastry dough is

a. milk b. fruit juice c. water d. all of the above

4. The pastry crust that are made of many thin layers dough is

a. short crust b. puff pastry c. rich short crust d. all of the above

5. This gives top quality products but it requires a lot of labor and is dependent on the season.

a. canned fruit b. fresh fruit c. frozen fruit d. dried fruit

References:
Offline:
Carino, Cecelia E., Lazaro, Amor S., Experience Baking

Online:
http://www.learncooking.co.uk/types-pastry.html
https://www.thespruceeats.com/tips-for-making-perfect-pie-crust-4057263