PIES AND TARTS

A pie is composed of a sweet or savory filling in a baked crust. It can be made

without a top crust or, more typically, topped with a full or lattice crust.

A tarts is similar to a pie expect it is made in a shallow, straight sided pan often
with fluted edges. A tart can be almost any shape, round, square, rectangular and petal shapes are the most
common.

CRUST

Pie crusts and tarts shells can be made from several types of dough or crumbs. Flaky dough, mealy dough and
crumbs are best for pie crusts; sweet dough is usually used for tarts shells.

PROCEDURE FOR PREPARING FLAKY AND MEALY DOUGHS BY HAND

1. Sift flour onto work surface or into a large bowl.

2. Cut the fat into the flour.
3. Dissolve salt and sugar, if using, in the cold liquid. Add the mixture to the flour, mixing gently until the
dough holds together. Do not over mix.
4. Cover the dough with plastic wrap and chill thoroughly before using.
5. Remember that rerolled scraps will be tough elastic.

FLAKY AND MEALY DOUGHS

Flaky and mealy dough contain little or no sugar and can be prepared from the same formula with only a slight
variation an mixing method. For both types of dough a cold fat such as butter or shortening is cut into the flour.

PROCEDURE FOR PREPARING FLAKY AND MEALY DOUGHS BY MACHINE

1. Chill a mixer bowl and paddle attachment for at least 30 minutes in the refrigerator.
2. Shift the flour into the mixer bowl. Add the cold diced butter.
3. Gently blend the butter with the flour on low speed until the mixture resembles coarse meal or fine meal,
depending on the desire consistency of the finished dough
4. Dissolve the salt and sugar, if using, in the cold liquid, add the mixture to the flour. Blend on low speed until
the dough just come together without over mixing, approximately 12 to 20 seconds. Do not over mix.
5. Cover the dough with plastic wrap and chill thoroughly before using.

SHAPING CRUSTS
Crusts are shaped by rolling out the dough of fit into a pie pan or tart shell (mold) or to sit on top of fillings.
Mealy, flaky and sweet dough are all easier to roll out and work with if well chilled, as chilling keeps the fat
firm and prevents stickiness. Roll out the dough from the center working toward the edges. Periodically lift the
dough gently and rotate it.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR DOUBLE-CRUST

1. A typical pie crust or tart shell should be rolled to a thickness of approximately 1/8 inch (3 millimeters); it
should also be at least 2 inch (5 centimeters) larger in diameter than the baking pan.
2. Carefully roll the dough up onto a rolling pin. Position the pin over the pie or tart pan and unroll the dough
easting it into the pan.
3. Press the dough into the pan and trim the edges as needed
4. When making a double crust pie, roll the dough out as before, making the circle large enough to hang over
the pan’s edge. The doughy may be lifted into place by rolling it onto the rolling pin, as with the bottom crust
slits or designs can be cut from the top crust to allow steam to escape.
5. Seal the top crust to the bottom crust with egg wash or water. Crimp as desired.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR LATTICE CRUST

1. Roll the dough out as before. Using a ruler as a guide, cut even strips of the desired width, typically ½ inch
(1.2 centimeter)
2. using an oven under oven pattern, weave the strips together on top of the filling. Be sure the strips are evenly
spaced for an attractive result. Crimp the lattice strips to the bottom crush to seal.

PROCEDURE FOR ROLLING AND SHAPING DOUGH FOR TARTLET SHELLS

1 A typical crust for tartlets should be approximately 1/8 inch (millimeters) thick
2. Roll the dough out as described earlier. Then roll the dough up onto the rolling pin.

BAKING CRUSTS
Pie crusts can be filled and them baked, or based and then filled. Unfilled baked crusts can be stored at room
temperature 2 to 3 days or wrapped in plastic wrap and frozen as long as 3 months. Pie crusts that are baked
before being filled are said to be ‘BAKED BLIND’. To retain their shape, small holes are pricked in the pie
shell dough with a fork or paring knife, a technique know as ‘DOCKING’

BAKED BLIND
To bake a pie shell or tart shell unfilled, using baking weights or beans to support the
crust as it bakes.
DOCKING
Pricking small holes dough or crust to allow steam to escape and to prevent the dough
from rising when baked.

FILLINGS
Fillings make pies and tarts distinctive and flavorful. Four types of filling are CREAM,
FRUIT, CUSTARD, CHIFFON. There is no one correct presentation or filling and crust combination.

STARCHES FOR PIES

A variety of pie fillings rely on starches for stability and thickening. Even custard fillings, which include eggs
for thickening and flavor, may contain starch to keep the filling from separating.

CREAM FILLINGS
A cream filling is fully cooked on the stovetop, so a prebaked or crumb crust is needed.
The crust can be filled while the filling is still warm, or the filling can be chilled and
piped into the crust later.
FRUIT FILLINGS
A fruit filling is a mixture of fruit, fruit juice, spices and sugar thickened with a starch Apple, cherry, blueberry,
and peach are traditional favorites.

COOKED FRUIT FILLINGS

The cooked fruit filling method is often used when the fruits needed to be softened by cooking (for example;
apples or rhubarb) or are naturally rather dry, such as dry apricots or raisins. A cooked fruit filling should be
contained with a pre baked or crumb crust.

PROCEDURE FOR PREPARING COOKED FRUIT FILLINGS

1. Combine the fruit, sugar and some juice or liquid in a heavy, nonreactive saucepan and bring to a boll.
2. Dissolve the starch (usually cornstarch) in a cold liquid, then add to the boiling fruit.
3. Stirring constantly, cook the fruit and starch mixture until the starch is clear and the mixture is thickened.
4. Add any other flavorings and any acidic ingredients such as lemon juice stir to blend.
5. Remove from the heat and cool before filling a prebaked pie or crumb crust.

COOKED JUICE FILLINGS

The cooked juice filling method is used for salt, juicy fruits such as berries, especially
when they are canned or frozen. This method is also recommended for delicate fruits that
cannot withstand cooking, such as strawberries, pineapple and blueberries. Because only
the juice is cooked, the fruit retains its, shape color and flavor better. A cooked juice filling
should be combined with a prebaked or crumb crust.

1. Drain the juice from the fruit. Measure the juice and add water if necessary to create the desired volume.
2. Combine the liquid with sugar in a nonreactive saucepan and bring to a boil.
3. Dissolve the starch in cold water, then add it to the boiling liquid while whisking constantly to prevent lumps
from forming. Boil until the starch is clear and the juice is thickened, about 3 minutes.
4. Add any other flavoring ingredients.
5. Pour the thickened juice over the fruit and stir gently.
6. Cool the filling before placing it in a precooked pie shell.

BAKED FRUIT FILLINGS

The baked fruit filling method is a traditional technique in which the fruit, sugar, flavorings and flour or starch
are combined in an unbaked shell. The dough and filling are then baked simultaneously. Results are not always
consistent with this technique, however, as thickening is difficult to control.

PROCEDURE FOR PREPARING BAKED FRUIT FILLINGS

1. Combine the flour or starch, spices and sugar.

2. Peel, core, cut and drain the fruit as desired or as directed in the recipe.
3. Tools the fruit with the starch mixture, coating well.
4. Add a portion of the juice to moisten the fruit. Small lumps of butter are also often added.
5. Fill an unbaked shell with the fruit mixture to just below the rim. Take care not to spill filling on the edge of
the pie shell. This can prevent top crust from sealing properly. Cover with a top crust, lattice or streusel and
bake.

CUSTARD FILLINGS
A custard pie has a soft filling that bakes along with the crust.

CHIFFON FILLINGS
A chiffon filling is created by adding gelatin to a stirred custard or a fruit puree. Whipped egg
whites are then folded into the mixture. The filling is place in a prebaked crust and chilled
until firm.

VARIETIES OF PIES AND TARTS

Varieties of pies

1.Savory Pie

Examples:

Pizza Pie- is an oven baked, flat, round bread typically topped with tomato sauce, cheese and
various topic.

Mince Pie- it’s ingredients are traceable to the 13 th century, when returning European
crusaders brought with them middle Eastern recipes containing meats, fruits and spices.

2.Sweet Pie

Examples:

Apple Pie- is a fruit in which the principal filling ingredients is apples. It is sometimes served
with whipped cream or ice on top.

Banoffee Pie- it is made from bananas, cream and toffee from boiled condensed milk either on a
pastry base or one made from crumbled biscuits and butter.

Cheese Cake- is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust
or base made from biscuits (such as graham cracker crust), pastry or sponge cake.

Buko Pie- it is made with young coconut (buko in tagalog), has neither cream in the coconut
custard filling or meringue swirls on top of the baked coconut custard.

Cream Pie- is a type of pie filled with a rich custard or pudding that is made from milk, cream,
flour and eggs.
Custard Pie- is a type of uncooked custard mixture added to an uncooked or partially cooked
crust and bake together. In North America, custard pie commonly refers to a plain mixture of
milk , eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust.

Pecan Pie- is a pie made primarily of corn syrup or molasses and pecan nuts. Most pecan pie
recipes include salt and vanilla as flavorings.

VARITIES OF TARTS

Bake well Tart- is an English confection consisting of a short crust pastry with a layer of a jam
a sponge filling with almonds.

Butter Tart- is a type of small pastry tart highly regarded in Canadian cuisine and considered one
of Canadian’s quintessential.

Custard Tart- a pastry consisting of an outer pastry crust filled with egg custard and baked.

Meringue Tart– is a sponge cake covered with meringue.

Gypsy Tart– is a type of tart made with evaporated milk, muscovado sugar (though
some varieties include light brown sugar) and pastry.

Neenish Tart– is a tart made with a pastry base, sweet gelatin-set cream, mock cream, or
icing paste filling, sometimes with jam, and dried icing on top in two colors, half one
color and half the other.

Manchester tart- consist of a shortcrust pastry shell, spread with raspberry jam, covered with
a custard filling and topped with flakes of coconut and a maraschino cherry.

Treacle tart– it is made using shortcrust pastry, with a thick filling made of golden syrup,
also known as light treaded, bread crumbs and lemon juice.

Decorating Pies and Tarts

Fluted Pinched Edge

 Trim crust overhang to 1 inch. Fold overhang under and pinch to

make the edge stand up.
  With the thumb and index finger of one hand,pinch the outside edge of the crust while pressing from the
inside with the index finger on the other hand.
 Repeat the fluting at ½" intervals around the entire edge of the crust.

Scalloped Edge
 Trim crust overhang to 1 inch. Fold overhang under and pinch to make
the edge stand up.
 With the thumb and index finger of one hand, loosely pinch the
outside edge of the crust while pressing from the intside with the
thumb on the other hand.
 Repeat the pattern at approximately 1-inch intervals around the entire
crust to produce a scalloped edge.

Scalloped Forked Edge

 Create a scalloped edge according to the instructions above.

 After the scalloped edge is finished press a fork in the center of each
scallop for additional decoration

Pressed Rope Edge

 Trim crust overhang to 1 inch. Fold overhang under and pinch to make
the edge stand up.

 Press the side of your thumb, at an angle, into the dough along the edge
of the pie plate. Pinch the dough between the thumb and knuckle of the
index finger. Then place the thumb in the imprint made by the index
finger and pinch again in the same manner.
 Continue to pinch the dough around the edge of the pie plate by placing
the thumb in the imprint of the index finger each time.

Imprinted Scalloped Edge

 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
  Using an inverted spoon make a scalloped imprint the depth of the rim
around the entire edge of the pie plate. When pressing the spoon in the
crust to make the imprint, be careful that you do not cut all the way
through crust.
 Make a second imprint inside the first imprint. The second imprint
should be about ½ the depth of the first. Continue around the entire
edge of the crust.

Forked Edge (Full & Partial)

 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

 Using the tines of a lightly floured fork, press the edge of the crust to
the rim of the pie plate.
 Partial imprinted edge - Imprint around the edge of the crust, making
fork imprints at 3/4-inch intervals.

 Full imprinted edge - Continue around the entire edge of the crust,
making the fork imprints evenly spaced.

Checkerboard Edge
 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.
  Make cuts through the dough all around the rim of the pie plate at approximately ½ inch intervals.

 Lift every other square up and inward to form a checkerboard pattern

around the rim.

Leaf Edge

 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. Roll out the remaining dough to 1/8-inch thickness. Cut out
approximately 25 leaf shapes that are slightly longer than 2 inches and
wider than ½". Use a paring knife to cut out the shapes or a cookie cutter
can be used if you have one that is the appropriate size. Make veins in the
leaves using a paring knife or some other small knife. Be careful not to cut
through the crust. It may be helpful to use the dull side of the knife.

 Moisten the rim of the pie crust with water. Apply the leaves by pressing
them on the moistened rim, slightly overlapping each one.

 Apply leaves until the entire rim is covered.

 Patterns other than leaves can also be used to decorate the rim of the pie
crust. Be careful in selecting a pattern that you do not choose one that is
too large.
Braided Edge
 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.

 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.

 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.

 Place the braid around the entire

crust. Press braid lightly to the rim of the crust to hold it in place.