Pie Dough Basics

Goal 7.02: Principles of pastry production.

Pie Dough Basics sometimes called 3-2-1 dough/refers to the

ratio of flour (3), fat (2), and water (1) good pie- based on gluten development and

mixture of flour and fat proper technique makes great pie latticework- grid pattern on a pie crust made

with strips of pie dough

Pie Dough Ingredients pastry flour- less gluten then bread flour/ allows for

perfect liquid absorption/just enough gluten to hold the dough together during rolling

vegetable shortening- melting point 90 F-100F higher than butter/consistent quality/cut or rubbed into flour/size of the fat particles determine the flakiness of the crust

water/milk- 40 F or colder to keep fat firm/added to flour to form gluten/do not overmix=tough dough/too little liquid=dough falls apart/too much liquid=tough dough and too much gluten

salt- tenderizes the gluten/enhances flavor/sift with flour or dissolve in liquid to ensure even distribution

Types of Pie Dough two crust- bottom and top crust (lattice or other dough

decorations) single crust- bottom crust only/ usually cream or

custard flaky- flour is not completely blended with the fat

long flake-the fat is the size of walnuts/very flaky/used for the top crust

short flake- fat pieces the size of peas/ gluten develops after the liquid is added and the dough is mixed/forms flaky layers when the dough is rolled out/often used for two crust pies

Mealy Pie dough- resembles course cornmeal/fat and flour blended more completely/less liquid/highly coated in fat and absorb less liquid/creates a less soggy baked dough/custards and fruit pies

Pie Dough Preparation

1. Shaping Pie Dough should not be overmixed mixing by hand is best sift pastry flour with salt cut or rub fat into flour use cold liquid cover and chill dough before using/can chill

overnight to relax gluten do not refrigerate longer than a week can freeze in 8 or 10 oz portions/defrost

overnight

2. Scaling Dough 9 inch top crust=7oz of dough 9 inch bottom crust=8oz of dough add 1 oz of dough for the top crust and 2 oz of

dough for the bottom crust for each additional inch of crust diameter

3. Dusting sprinkle VERY LIGHTLY with flour DO NOT use too much flour, it will make the

dough tougher.

4. Rolling1. Roll the dough to a round shape 1/8 inch

thickness all over.2. Roll from the center to the outer edges. 3. Check the dough occasionally to make sure

it is not sticking.

5. Panning1. Roll the dough tightly around the rolling pin

to lift it without breaking it.2. Unroll the dough into the pie pan.3. Do not stretch the dough, press it into the

sides of the pie pan.4. Avoid air bubbles between the pan and the

dough.

6. Fluting Single-Crust Pies making uniform folds around the edge of the

pie fold under the extra dough extending beyond

the edge of the pie pan and bring it above the pan’s rim, even with the edge

press your thumbs together diagonally to make a ridge around the dough

7. Sealing and Fluting Two Crust Pies1. Place the cold filling in the bottom crust.2. Place the top crust on top of the filling.3. Use a small amount of water or egg wash to

moisten the edge of the bottom crust and seal the two crusts together.

4. Tuck the edge of the top crust under the bottom crust .

5. Flute the crust and apply an egg wash or a glaze to the top crust.

Baking Pie Shells baking blind- bake pie crust in advance

dough fitted into a pan pierced with fork tines or a dough docker

( prevents bubbles/blisters) place an empty pie pan on top of the dough and

turn upside down to bake cover the dough in the pan with parchment paper

and fill the shell with dry beans or pastry weights

Pie Fillings fruit, custard, cream pie topped with meringue, whipped cream, marshmallows Cooked Fruit- fruit is precooked or purchased

premade/cooled and added to unbaked shells/baked between 400 F and 425 F/crust is golden brown

Cream Filling- pastry cream (cornstarch-thickened egg custard)/cooked on the range/placed in a prebaked crust/often topped with meringue

Custards- made with eggs/unbaked crust is filled with uncooked filling and baked/egg protein firms the pie/careful not to overcook/start cooking at 400-425 F for first 10 minutes then reduce to 325-350 F

Making Custard custard- eggs, milk or cream, flavorings,

sweetners stirred custard- made on the range in a double

broiler/constantly stirred/used as dessert sauce or part of a more complex dessert

baked custard- handout

Making Pudding pudding-milk, sugar, eggs, flavorings,

cornstarch or cream for thickening see handout

Mousse Filling light, airy dessert or pie filling made with meringue and whipped cream to

enhance lightness fruit or chocolate often serves as a base mousse often topped with whipped cream

Determining Donenesscustard and soft pies- no liquid shakesfruit pies- follow formula guidelines

soft pies- contains eggs that firm up the pie/ex: pecan

chiffon pie- cooked fruit or cream filled stabilized with gelatin/meringue is folded in/placed in a prebaked shell and chilled

Types of Starches used to thicken pie fillings cornstarch- sets up a gel that allows filling to

hold shape when sliced modified starch-waxy maize/corn product that

will not break down when frozen tapioca or flour starch- thicken but often

cause the filling to be cloudy pregelatinized starch- precooked/can be used

if fruit does not need to be cooked before filling the shell

Storing Pies refrigerate- custard/cream pies fruit pie- room temperature unbaked pie shells/unbaked fruit pies- frozen

for 2 months

Pie Equipment

mixer and attachments pastry blender rolling pin pastry wheel pastry work table-marble/

granite convection oven tart pans pie pans pastry tools pie divider Bohen’s Scale/baker’s balance

beam scale