Pie Making Guide PDF

PiePowerPointandGuidedNotes- 1.pptx Chapter 11: PIES On Baking Page 1: Introduction to Pies Introduces the topic of pie-making, discussing preparation and techniques for creating various types of pies. Page 2: Standards of Learning I can demonstrate knowledge of what a pie crust is and how...

PiePowerPointandGuidedNotes- 1.pptx Chapter 11: PIES On Baking Page 1: Introduction to Pies Introduces the topic of pie-making, discussing preparation and techniques for creating various types of pies. Page 2: Standards of Learning I can demonstrate knowledge of what a pie crust is and how to produce it. (21.5.8) I can identify methods of garnishing and presenting a pie. (21.6.2) I can identify differences between different kinds of pies. (21.5.8) Page 3: What is Pie? Pies consist of sweet or savory fillings encased in baked crusts. Generally made in round, slope-sided pans. Page 4: Pie Dough Ratio Basic ratio for pie dough preparation is 3 parts flour, 2 parts fat, and 1 part water (3:2:1). Page 5: How to Make Pie Dough Steps to make pie dough: 1. Combine dry ingredients. 2. Cut in the fat. 3. Add liquid gradually, stirring gently with a fork until dough forms. 4. Refrigerate the dough. 5. Roll out the dough. 6. Place dough in the pan.  7. Trim edges. Source: YouTube Video Page 6: Easy Pie Crust References to easy techniques for preparing pie crust. Page 7: Importance of Cold Ingredients Cold fat is essential because: Easier to work with. Contributes to a flaky crust as it melts in the oven, creating steam. If fat is melted beforehand, it leads to a tough, chewy crust instead of the desired flakiness. Page 8: Types of Crusts Flaky Pie Dough: Made by cutting fat into large, irregular pieces. Mealy Pie Dough: Made by incorporating fat into fine, uniform pieces. Crumb Crust: Made from crushed cookies or other crumbs, combined with butter and sugar; commonly used for cheesecakes or custard pies. Page 9: Types of Fat Used in Making Pie Dough Butter: Provides flavor but is challenging to work with. Lard: Creates the flakiest crust, suited for savory pies. Hydrogenated Shortening (Cisco, The Naked Pig): Produces a flaky crust with little flavor. Oil: Results in a fragile crust with no flakiness. Page 10: Types of Pie Fruit Pie: Features a single or double crust with precooked fruit filling (e.g., apple, cherry, blueberry). Cream Pie: Known as "pudding" pies with cooked fillings made of milk, thickener, and flavors. Custard Pie: Baked with uncooked custard (e.g., pumpkin, pecan). Savory Pie: Contains meat, seafood, or vegetables, often in sauce (e.g., pot pie, quiche). Page 11: Cream Pie Details Filling made from milk, eggs, thickener, and flavors.  Cooked separately and poured into the crust, which may be blind- baked or have a crumb crust. Examples include coconut cream, banana cream, and chocolate cream pies. Page 12: Custard Pie Made from uncooked custard baked with the pie crust. Examples: pumpkin pie, pecan pie. Page 13: Savory Pies Not designed as desserts; contain meat, seafood, and/or vegetables in sauce. Examples: pot pie, quiche. Page 14: Fruit Pies Typically have a single or double crust filled with precooked fruit (e.g., apple, cherry, blueberry). Page 15: Vocabulary Section likely includes essential terms related to pie baking. Page 16: Cutting In Mixing method where solid fat is mixed into dry ingredients. Tools: pastry blender (ideal), or alternatively a fork, knife, or hands (rubbing-in method). Page 17: Docking Method of poking small holes in unbaked dough or crust to let steam escape. Prevents rising during baking. Page 18: Blind Baking Steps for blind baking: 1. Form the crust and place parchment over it. 2. Fill with pie weights or dried beans. 3. Bake the pie. 4. Remove parchment and weights/beans. 5. Cool the crust before filling. Page 19: Pie Decorating Techniques include: Fluting: Making uniform folds around the edge of the crust. Lattice: Creating a criss-cross pattern with strips of dough as a decorative topping. Page 20: Crust Types Single Crust Pie: Has only one crust, typically the bottom crust with an open top. Double Crust Pie: Contains both a top and bottom crust that covers the filling.