PIES AND PASTRIES

Characteristics of Pie Crusts

a. Flakiness
b. Tenderness
-These two are achieved through the
methods, preparations and ingredients used.
- do not knead too much as the gluten
development toughens the crust
-- More fat less moisture as water when
mixed with flour combines gliadin and
glutenin and develop gluten
 Ways to Minimize Gluten Development

• Use hydrogenated fat or shortening such as

lard, butter or margarine. Fat coats flour
easily and hastens too much absorption of
moisture like water. Makes dough elastic and
pliable.
• Mix ingredients as quick as possible.
• Use as little liquid as possible.
• Have all ingredients at room temperature.
 Basic Pie Crust Recipe

INGREDIENT SINGLE PIE CRUST DOUBLE PIE CRUST

All purpose flour 2 cups 3 cups

Salt 1 teaspoon 1 ½ teaspoon

Shortening ½ cup ¾ cup

Water, ice cold ¼ cup 1/3 cup

 Basic Ingredients

• Flour- pastry flour is commonly and ideally used type of flour as it is not
too gluteny, low water absorptive quality.
• Shortening- this should be plastic and have a good range in melting
point. Lard (pork fat) is good example of this. Shortening sometimes has
not well acceptable flavor so if butter is to be used it is suggested to use
30-40% of the whole shortening requirements and lard be 35-60%.
• Water- cold water is advised to be used because it keeps the fat
particles or lumps in firm or hardened state and prevents dispersion or
blending to a pastry or soft dough.
• Salt- amount to be used is about 1.5-2% of the flour weight. This should
be dissolved in water that with flour to facilitate even distribution to the
dough when mixed.
• Sugar- corn syrup, sugar and dextrose are commonly used amounting
about 2-4% as to flour weight. It should also be dissolved in water. It
gives the sweet taste and brownish color to the dough.
•  
 Classification of Pie Crust
Popular foods

• According to Flakiness (tendency of the crust to

separate into strata or layers when it is broken). It
has three divisions and is the same in terms of
ingredients but differ in the method and degree of
mixing the flour, shortening and amount of water
used.
– Mealy Crust- flour, shortening is cut in together to a paste
until forms lump or cornmeal.
 • This requires less water and as final product, crust can
be broken in a straight line and show fractured surface
as to cookies.
– Long Flake Variety- fats and flour are blended
until forms larger lumps.
• Suited for small pies as it cannot support rich fillings
for its tenderness.
– Short Flake Crust- intermediary between the
mealy and long flake type. Same mixing method
but the fat is blended until the Particles are of
pea size.
According to Type of Fillings
Fruit pie crust or Two Crust Pies- prepared from
dough containing as much as 65% shortening.
 Purpose of Top Crust
– Covers the entire filling and prevent syrup from fruit juices and
sugar from boiling and get between the crust and the pan.
– b. Prevents over cooking of the fruits and discoloration.
Soft-Filled Pie Crust- dough should not be high in
fat content; about 50% is needed and must be
mixed and handheld differently
Pre-Baked Shell- used to support precooked
fillings such as custard fillings and chiffoned
custards, let set or gelatinize then baked.
 TYPES OF PIE CRUSTS

• Pâte brisée or shortcrust pastry- very slightly

sweetened with sugar.
• Pâte sucée or sweet shortcrust pastry- is a
sweeter, shorter pastry.
• Pâte sable or sweet pie pastry- is a very short
and crisp and ideal for all sweet pies and
tarts.
 Processing Instructions
Popular foods

• Mixing
a. Blending the shortening and flour until fat has reached desired degree of
subdivision. 
b. Adding water and after water soluble ingredients to the fat/flour mixture
and agitating only enough to have the water be absorbed.
• Rest Periods
• Make-Up- (assembling of crust and filling)
– Basic is 180 g dough for the bottom crust and 150 g dough for top crust of
a 9” pie containing 730-780 g of filling. For soft filled pie, 9”, bottom crust
should be 190 g. For pre-baked shells, 180 g for 9” pie and 130 g for 8” pie
 Popular foods
– Dough is rolled over a floured table, using a rolling pin, to about 1/8-1/4 inch thickness
in circular form giving allowance of 2” bigger than the pie pans size to cover the
sloping sides of the tin
– Crust is placed over a pan, pressing lightly the sides and bottom of it to ensure that it is
free from air
– Before filling, pricking is done to ensure that air circulates freely from top to bottom,
preventing it from forming blisters due to steam entrapment inside the pie. PRICKING
is the process of making holes on the bottom of the crust’s surface using stick of fork
– Finishing- washes of egg or milk or combination result in glossy and relatively dark
crust. For golden brown crust and drier and crisper texture, skim milk wash before
baking is suggested
– Baking- 400-435 OF, jot temperature is required to avoid the fruit from reaching the
boiling point or bubbling temperature and also facilitates color formation in the crust
 Pie Crust Faults and Causes
• Raw Soggy Bottom: oven too cool, insufficient bottom
heat, pie bottom too rich or thin, filling too thin,
filling used while warm or hot.
• Blisters: crust not stippled nor pricked and too much
egg wash was used.
• Shrinkage: oven too cool, crust was tough or not
relaxed well before make up of the pie, too much
rolling or handling of the dough.
• Lack of Flakiness: dough mix too warm, shortening
too soft, rubbing flour, shortening too much.
 Pie Fillings

Functions of Ingredients
• Fruit and fruit juices-serves as base for most double crust pies, gives
flavoring, color, taste and aroma.
• Sugar- increases palatability, body and character of the filling.
• Water- dissolves sugar gelatinizes starch and forms the body of the
filling.
• Starch- thickens pie filling to the proper consistency.
• Salt- brings out flavor of other ingredients.
• Milk- in any form provides flavor and nutritional value.
• Eggs- contributed to quality, flavor and color and acts as a
thickening agent.
• Flavoring agents- enhances flavor and aroma of pie fillings.
 Fruit Pie Filling

• Fruit Preparation
– Canned fruits come with heavy, medium or light
syrup and amount of sugar to be used in the recipe
is based on the consistency of the syrup
– Fresh fruits- it should be fresh but if beginning to
run they should be prepared immediately, 60-75%
of water based on the fruit weight
– Dried fruits- it must be soaked in hot water to
dehydrate and bring back its lost moisture for 30
minutes.
• Thickeners
Purpose:
– To gelatinize quickly in cooking and thickening filling.
– To produce a good gloss or sheen to the filling.
– To affect the diluting action of fruit acids.
– Maintain fruit color and flavor.
– Maintain consistency of the cooked gel when cool.
 Starch gelatinizes at 155-170 OF when it swells upon
absorption of water. Sugar/ starch ration must be 3 ½:1
with water. Approximately 95-125 g of starch is needed
to gel one kilo of water or juice. More acidic the fruit is
the more starch is required
-Custard (single crust) Pie Filling- also called
as open-faced pies
-Mixing and Processing
-Dry ingredients, sugar, milk powder, salt, spices and
thickeners are blended together.
-Slightly whipped eggs are added.
-Water and other ingredients are added last.
-Filling is set for at least one hour after cooking.
-Shells are half-filled with filling during the first half
of baking.
-After baking, it is garnished with glazed fruits.
 
• Pre-baked Shells
Custard Cream Fillings- also called
as boiled custard filling.
Chiffon and Pie Fillings- fillings
that has incorporation of meringue
in it.
CHOUX PASTRY- from the French phrase “Pâte à
Chaud”, means heated pastry, as it is cooked
twice. The paste puffs up to three times its
size when done.
- This is the basic recipe for making cream
puffs or profiteroles, croquembouche and
éclairs
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