Pies – any dish that has a crust with a filling.

Pie Shell – a bottom crust baked before putting filling

Docking – the process of using fork to poke small holes all over the dough before putting it in the oven as a
way of preventing the shells from puffing

Types of Pies:
1. Savory Pie – a pie that contains cooked meat, poultry, seafood or vegetables in a thick sauce
Ex: Pot Pies, Quiche Pie, Shepperd Pie
2. Custard Pie – any type of uncooked custard mixture added to an uncooked or partially cooked crust
and baked together. It has eggs and some type of dairy product
Ex: Pumpkin and Pecan Pie
3. Cream Pie – consist of some type of pudding. It has milk, cornstarch and flavoring. The mixture is
cooked until thick, then cooled and poured into a baked cooled crust
Ex: Lemon, Coconut, Butterscotch, Chocolate Pies
4. Fruit Pie – whole or sliced fruits is combined with sugar and a starch thickener
Ex: Apple, Cherry, Blueberry, Peach Pies

Kinds of Pies:
1. One-Crust Pie - is a type of pie that does not have a top crust. It only has the bottom crust that lines
the pie plate and holds the filling with a thin layer of dough. The bottom crust is baked first then the
filling is added to the pie shell for final baking. The pie can be topped with meringue, whipped cream,
nuts, and other toppings
2. Double Crust Pie - is made of two crusts - the top and the bottom crusts that seal around the fillings.
It keeps the juice of the fruits inside the crust if you are preparing a fruit pie. In sealing the edges of
the crust, you can use your finger or a fork to make a decorative edge of your pie crust

Tips for a Successful Baking of Pies and Pastries

1. Use cold butter, lard or hydrogenated fat
2. Cut in the butter into the flour until corn size to avoid too much absorption of liquid
3. Add just enough water to form a ball of dough
4. Avoid overhandling of the dough
5. Use ingredients that are of room temperature, not frozen or cold
6. Roll out the dough between two sheets of plastic or place dough on a lightly floured work table
7. 9roll out the dough immediately. The lower crust should be rolled at least an inch more than the
diameter of the baking pan
8. Start rolling the dough from the center out at least 1/8 thick
9. The dough should fit snugly into the pan
10. Chilling the dough for 20 minutes produces a flaky pastry
11. Prick the pastry shell with a fork to allow the air to escape and to prevent shrinkage of the crust
12. Brush the top crust with egg wash or milk wash to make it golden brown or shiny
 DECORATIVE PIE
CRUST EDGES
Fluted or Ruffled Edge
1. Trim crust so it hangs over the
edge of the pan approximately 1
inch. Fold the edge of the pie crust
under and pinch the edge to make
the crust edge even and so it
stands up.
2. With the thumb and index
finger of one hand, pinch the edge
of the crust. Press down between
the two fingers with the index
finger of the other hand.
3. Repeat this process around
the edge of the pie at about ½-inch
intervals.

Rope Edge
1. Trim pie crust so about ½ inch
hangs over the edge of the pie pan
when you make a single-crust pie.
If you make a double-crust pie,
consider letting about 1 inch of pie
crust hang over.
2. Fold the edge of the pie crust
under and pinch the edge to make
it even and so it stands up.
3. Make a fist with one hand.
Working from the top and the
 outside of the pie crust press your thumb at an angle into the
pie crust edge. I push the crust down slightly on the pan
edge.
4. Repeat this action at about ½-inch intervals all the way
around the edge of the pie.

Forked Edge
(Only a simple tableware fork is
needed. This is the easiest
technique to use for a decorative
pie crust edge. It works best for a
single-crust pie.)
1. Trim the pie crust so it is even
with the edge of the pie pan.
2. Using the tines of a lightly
floured fork, press the edge of the
crust to the edge of the pie pan.
Note: A variation of this technique
is to press a lightly floured fork into
the pie crust, but at 1-inch
intervals all the way around the
crust.

Leaf Edge
(Use small cookie cutters to cut out
pastry to decorate the edge of the pie,
such as leaves, hearts or apples. This
technique is best for a single-crust pie.)

1. Prepare a double-crust pie crust

recipe. Roll out the first crust and place
it into the pie pan. Trim the crust so it is
even with the edge of the pie pan.
 2. Roll out the remaining dough to
1/8-inch thickness. Cut out shapes,
using 1-inch to 1 ½-inch cookie cutters.

3. An extra decorative touch is to cut

veins in the leaves. Draw lines with a
paring knife on the leaf cut-outs. Be
careful to not cut through the dough.

4. Brush the edge of the first pie crust

lightly with water. Lay the leaves,
overlapping slightly, onto the crust edge
and press down gently.

5. Cover the pie crust edges with foil

or a pie shield so the edges don’t over-
brown.

Braided Edge
1. Use a double crust recipe, roll
out first crust, and place it in a pie
plate. Trim crust flush with the
edge of the pie plate. If using a
glass pie plate, trim crust overhang
to about 1/8 inch past the outer rim
to allow for slight shrinkage.
2. Roll out remaining dough in a
narrow long strip that is 1/8 inch
thick and cut at least six long
strips 1/4 inch wide. Place 3 of the
strips on a lightly floured surface
and begin to braid them together.
3. Braid the strips until the braid
is long enough to fit all around the
edge of the pie crust. If the braid
 needs more length, moisten the ends
of the braided dough and attach 3
more strips of dough. Moisten the
edges of the crust and carefully place
the braid around the rim.
4. Place the braid around the entire
crust. Press braid lightly to the rim of
the crust to hold it in place.

PIE CRUST DESIGNS

Diamond Pie Crust
Cookie cutters can be used to
create serious magic, especially
when it comes to creating a pie
crust design that will wow. This
version is made by stamping out
16 dazzling diamonds from a 13-
inch round of pie dough and
arranging them on top of a
classic apple filling.

Lattice Pie Crust

This particular version is
created using both double
and single strips of dough,
which are laid on top of
each other going
diagonally across the top
of the pie.
Pinwheel Pie Crust
Individual strips of pie
dough are twisted, then
set into a spiral design
around and around the top
of the pie. It creates a
dizzying, dazzling pie crust
design.

Cut-Out Pie Crust

Whether you want to keep it
simple with small circles or
festive with hearts or stars
based on the occasion, use a
small decorative cookie cutter
to create evenly spaced
cutouts all around the top layer
of dough. The finishing touch
can be powdered sugar or
cinnamon powder.

Covered Cut-Out Pie Crust

Use a fluted cookie cutter
to cut out as many rounds
of pie dough as possible
and scatter them—
delicately, of course—all
across the top of this juicy,
slightly earthy berry pie.