bor SHRLLSVd a $ YHLdVHOINTRODUCTION In this chapter, you will learn the pie and pastry making. It teaches you on how to prepare the different kinds of crust, fillings for various pastries. A pie is made of baked or unbaked crust and a variety of fillings, cooked or uncooked, sweet or savory. Crust can be unbaked using crushed crackers held together by melted butter or they can be made from a mixture of fat, flour and water then baked until crisp. Many seasonal fruits go well with a pie crust. Mangoes, bananas, pineapples, apples, and buko are among the favorite fruit fillings for pie. feats At the end of this chapter, the students should be able to: Identify the basic ingredient of making pies and pastry; Define and classify the different kinds of crust; Recognize the two types of making crust; Apply accurately the proper techniques in making pies and pastry; Analyze the different causes of errors in pie-making,or Suruayoys alqeia8aa “Pp aupefreu -q zayng “9 pre-e ysnup Aye v aonpoud you soop Suruayoys sty “OL yen syoen weyes “Pp ysmp yoys -q. snap yoys YE “> Axsedymd -e cares ar v pur zayem pares Suruayroys pal[iy> ‘nog asodind jje wor apeut st sty] *6 Toarqeiafaa “p aupeSreur zenng > pre “e yon ysouroys aup soni si, “9 Ansed yd -p pens -q yen reypen ueyes “> Ansed xnoyp -e ‘$880 Jo raqumu snozauad v pue [es ‘sayem “Zang “Moy Jo apeur st Aysed yo ad&y sty *Z S882 -p nog -q pinby > Supuoyroys -e wot ayenouad youu zayeM os mop jo sappnred ayy 72093] “9 anoge ayy joe “Pp ysnip saypep weyers q ppnas > Aused xnoy> -e srayper ureyps8 paysnap jo apeur st sty], °¢ Suruayoys alqeia8ea “p yonng -q aupeBiew > prey e 2382} 10 JOpo oysta}>eIeYD ou Sey SUTUDWOYS SIH]. “> anoge ayy joe “Pp Ansed yd -q ysn> WOYs YU yen yoys e sty8nop siaAey unp Auew jo apeur are yeup asnuo Ansed ayy, “¢ aaoge ap jo Te “P sof amas -q rem yur -e sty8nop Anjsed ur pmby pasn ysour ay], -Z aaoge at Jone “P amoy asodind fe “4 ‘oy peaiq > mop aye sj Ansed 205 pasn amoy}359q 94, “T “sJomsure 3991100 au Jo roHD] ayp af>xDUg :uORDaTIG Lsd.L-dad ‘Ansed p ‘sayddeaund ‘seu JayeM pur ano’ PIeY stax>e pa payooo ‘sBunry 3 -somns uo nos sayearIL. Direction: Write T if the statement is true and F if the statement is Fals 1. Pastry flour is ideally recommended in crust making. 3. Prick the pastry dough shell liberally prevent ballooning. Salt is omitted in pastry making if margarine is used. 104 2. Sprinkle lukewarm water over the flour mixture in making crust. PASTRIES 1. Definition Pastrie on top special 2, Basic Ingr ‘The basic i a. Flour. flourm flour gi b. Shorter this wai crust. S form of lard butt mar veg own © veg crus Liquid, cream, { be used softens | these inj type of] 3. Types of Pa The differen a. Shorter water ar for pies. Shorter shorteni develop mold. It filling,Rich shortcrust. This is made from all purpose flour, chilled shortening Chor (usually butter or margarine), a pinch of salt, plus sugar and eggs. This TaD type of crust is prepared in the same way as the short crust. Sugar ads rae flavor and gives a golden brown color to the baked crust. The eggs make Roe the crust highly firmer and richer than plain shortcrust. Different kinds of fillings are also suitable just like for shortcrust. This may also be baked and unbaked before being filled. en © Puff pastry. This is made of many thin layers or “leaves” of dough. The oe Fie dough consists of pastry flour, chilled butter and cold water. To make the layers, the dough is folded, rolled, and then chilled, over and over again which makes the pastry “puff”, This pastry is always baked before being filled. Puff pastry is also used for pies and tart, but most especially for fancy French pastry. This is difficult to prepare successfully, and needs a lot of practice, 4. Special Pastries 4. Strudel. The making of strudel dough is entirely different from that of shortcrust. The ingredients are bread flour, melted butter, eggs, and warm water. The butter and water should be warm not cold, as in shortcrust. The dough is thoroughly kneaded, not handled quickly and gently. The gluten has to be developed fully to produce a very elastic dough. The dough is then rolled very thinly, the filling arranged in a row. The dough is rolled over and over the filling until multiple layers over the filling. An example of this is the Apple Strudel.ye Nn ai ‘pasn Buty Jo pury ayy uo Sutpuadap ‘Sumy exo fq 3815 poteg aq 10u Keun 10 Aeur sn. sty ued oid € 30 wo}}0q pur sopisa\p uo passard pu {qy8nozoip paxtur axe asouy, zens pue sonina Polfeur ‘sreypoero reyes Paysnao Jo apeur st smu], ysMi2 sayMD wEyDIE “9 “sumpog pun ing unex) axe Aaysed xnoy> so sardurexg ‘ays au9 out paotoy st sprvisn9 io Uo! Atjensn Surry ‘pereq pue Aen © uo pauoods 10 padid uadh st yor Bnop au8H1 30s e aonposd 0} aysed yoy axp opuT uayeoq are sBBo au, ‘arsed 10y,» aar8 oy fam uayeaq Pup eanaxrur Buylioq atp 0} pappe aze yes pue mnoy au THoq 2 0} za}eM pue Zang 24 Suneoy 4q apeut st xnoyp ‘Ansed jopnuns ut sy “3889 jo Joquinu SpossuaS © PUP Jes “13}eM “aN ‘mnoy Jo peu st sty “figsed xnoy3 4 ajdurexa uy ‘3 PaTlor st Ysnor st y8nop ayy. * vain ay, “Anu ay, ysnADIOYs wrem pur ‘583. Jo yey} wrOIy qu JO 0] ¥ spaou p ‘ous 105 AqpeK9 Bureq ai0yaq pa ureSe 19,0 pue up ayeUr OI UL YBnop jo , Paeq aq osye A spupy quazayyiq axfeur s88a ayy spe ze8ng sn, Sty, ‘5888 pur J Sufuayoys parrProper Techniques in Making Pie Crust For a single pie crust: a. Measure 2.cups sifted all-purpose flour and 1 teaspoon salt into a large bowl, big enough to blend everything thoroughly. b. Cut % cup shortening in small pieces and add to the dry ingredients. ¢. Cut in the shortening into the flour mixture with a pastry blender or two knives using a crisscross movement. The mixture should be lumpy, about the size of peas. d. Sprinkle 4 cup cold water, alittle at a time, over the mixture. Blend lightly with a fork. e. Lightly press the dough together and form into a ball. Place the dough in a plastic bag and chill for about 15 minutes. £. Sprinkle the table and rolling pin with flour. Flatten the dough toa semi-flat round, and then roll it from center out, all around. g. Transfer the dough to a pie pan. Place the rolling pin gently on the dough at one side. Roll the dough up onto the pin. Then position the rolling pin over one side of the pan and unroll the dough over it. The dough should fit snugly. h. Baking time for a single pie crust is 5 minutes for unbaked crust and 10 to 12 minutes for baked. For a double pie crust: a. Measure 3 cups sifted all-purpose flour, 1 ¥2 tsp. salt, % cup shortening and 1/3 cup called water. Follow steps 2 and 6 for making single-pie measurements. b. Divide the dough into two. Roll out one dough and fit snugly on a pie pan. Prick sides and bottom with tines of fork. . Put filling into the pie crust. Roll out the other dough and unroll on the filled pie. Cut the edge of top dough in. wider than the bottom crust. Finish off edges of crusts. d. Baking time for uncooked filling is 30 to 35 minutes or until crust is golden. brown for cooked filling, both 350°F. 108 6. Methods a. Fluti doug! the p pleats the di sever rim to © Makin dough. Put st simple strips f excess with w. Brush k watern color. d. Designi the scraj leaves, With th designs Be sure the crus filling msor vodeosa re 1ySrur Sun up Ur amnysrour ayy se snd oy y8noxp a0q[s jou op nok aims ag uapjo8 st3snz0 "ysnu9 249 Uo paypye.aq ue su8sap JoMo fon] Tews e jo pre ar TM sno do} ayer0s9p 0} ‘249 ‘saavay yo ysTUny sn ‘slomoy w03 pue Y8nop dexos ayy Peary 34 UO TIO. saypen sms doz ayy SusuSisoq “p “ued aid e uo 4 “r0]09 aid-aj8urs Sup uMosq wap[o$ v 10y anyxtur aye Suruayroys dn: >H104 880 uaywag yi one] YsnIg “aaupa8o} warp Yous 0} 19}eM YREN spua uaistout pur sdins ss3oxa HO UIT], Daya yorjseq & 40} sdus aavom 10 uroned asme] afdwis 03 OT pue ysna eur Sumy ap sone sdins ing ‘sdijs aprm “ur, out n> YySnop Paarasar no [oy aH7y] v Suryoyy “2 ay Pmoys y8no und Suqjor ayy uBnop arp uo yep-Tusas v 0} Us ury8nop ayy. 305 & JO SoUn ayp Yr Burssaxd Aq ysnaa aun punow apa ue ayeyy “Surduy -q Apysi pueyg ynoge ‘Adurny a oy 10 rapua[q “o8pa padoyfeos e ayew oy wi 2qp punoze suoneWuapur yexaAas “squarpai8 ayeur ‘agtuy e jo a8pa Tnp ayy {WIM IQ “s[easajut renBaz3e syeayd 40 spjo} api] Suppeur ‘ued ayy “Mog a8.r] & ON Jo unr ay Suoe 1ay;a80) ySnop ayy Jo sapa ayy ysuig Sumy“ yeni) arg Surysruyy Jo spoyyay “97. Fillings Although the crust of pie is the secret to a successful pie, the filling is also important, for it gives the pie flavor. The filling must be complementary to the crust. It should not be stiff, watery or gummy. The flavor if fruit should be dominant, without being overpowering. The filling must be free from foreign flavors and off-tastes. Kinds of Fillings a, Fruit Filling. Fruit fillings consist of fruit, fruit ices, water, sugar, spices, and starch thickener. © Fresh fruit. This gives top quality products but it requires a lot of labor and is dependent on the season. © Frozen Fruit. This is consistent in quality and always available. This Kind should be defrosted in the refrigerator for 2 to 3 days before using and then heated to 185°F to 195°F. The juice is drained after and then the filling can be made. Canned Fruit. Make sure that you do not mistake the net weight (which is the fruit + syrup weight) with the weight of the fruit itself. Drain the fruit completely then weigh to get the exact weight of the fruit. Dried Fruit. This kind of fruit has to be rehydrated by allowing it to soak in simmering water for a few minutes before using a filling. . Custard or Soft Filling. Soft fillings contain eggs and starch. This filling with uncooked liquid, is poured onto an unbaked pie shell. The eggs in the mixture bind the ingredients together during the baking, and this sets the filling. Cream Pie Filling. This is the same as the puddings and pastry cream. Their only difference is that cream fillings are made with cornstarch while the pastry cream can be made with flour or any other starch. l. Chiffon Pie Filling. This has a light and fluffy texture. This is made up of beaten egg whites and, sometimes, whipped cream. Egg whites and cream are folded together then folded into a fruit or cream based or stabilizes gelatin. The gelatin stabilizes the filling when the pie is sliced.ue -yno Suyzoo woy Suny ayy spuaaard spy, ‘sysn39 W0H}0q pue do} xp zoyjaoy sjeas ose 31 3nq ‘aan>eMye pure yeau yoo] aid axp axeut ftuo jou sop BurSpq -sea0-um) pue snap ard ajqnop jo sepa ystury “{ -advosa 0} ureays mojje 0} ysna> doy auy ays 4snu> aid ajqnop 104+} Jo09 ag ssn ypog "sno aid pjoo so yoy ve oy BUNTY Oye Mod ABN’ -Yy ‘Surry ayy Surppe arojaq Joop “Supyeq. axoyaq sa8uo] ysn.9 TPP Inq (3) days moyjoy :payty aq 0} sno aid payeq Jog “S ‘ampaoord adisaz 0} Sump1oaoe ayeq pue Bury nod uatp [00> 197] “saIMUTE ¢ 305 J.OSh 3 AEA udUN saynUTUT OF 105 THUD -a}eM Pjo uoodsea} avo YAM uaywoq AppYSH arm BBa auo YPM snd YsTIg “raao [[e snd ayp yo1ad ysuy ‘ard 88a UT se su wONOg A8Bos eqUaAaid Oj Sumypians pue Surpeauy aajsuayxa ue sazmmbar ysna> Tepnays jo yey ary Sumpuey jeurrurur sarmbax ysnao aid jo uoneredaig “a 4no [Jor 0} 19IS~9 pur “iaxjos ‘IHSeIa yBnop oup Supjeu snip ‘tramn|8 axp soxeyax Buyjox axojaq ySNop aun SUNNY “—p “moj Jo pasn ayp sazrumpxeut yf se 3saq s1 19409 uid Bumfjox y“YBnop ayy uaprey [fla 3] urd Surrjor ayp 0} 20 ajqe) ayy uo sno|j your 00} BuIsn ploay “> -dojaaap Apsea [114 warn] pur &pys ySnop axy ayeur tem pmby yonut oo “aanyxnu BuTuayoys-moy ayp s9A0 SUM v ye apt e Ja¥EM PJOD apjunids sno ard Supaur ur sdays feoqud ysour aup st spmbr jo uonrppe ayy, “q “RyeM ,LTeMayN],, pu JOHINg,, payout pue ueM, ammbax auos ‘rayem ,pant, pue Suruayoys , per|typ,, axmbaz s.ySnop suiog ‘adioaz ayp Joy payse suoryfpuod ayy Ut syustpaxsut ou dosy -e Sungous hugsud up sauyjapin8 uvysoduy Suprew Anseg ur pazepisuo> aq 0} seurjapm5, t SAZTTIQEIS 10 ‘ureaio pur say jo dn apeu s1 “ypreys ypreysur0> yy ‘urears AQsed up S198 snp pu ayy ur S889 ay Sumy sm “yp Sunny e Sun 3 Sumojye Aq qoexa ayy 198 aenay 943 50 1y ay8iem you ay Joye pauresp s a10yoq sep ¢ SMU 3Igerreaw Jo 10 & sozmbz “saoids ‘reins “12 u8tax0y wioxy aaz 9q pmnoys anay 3 0 Areyuauraydur ose st Suny ayeu aunedreur -q pry ayse} 10 10po aASHAeTeYD ou sey BUIUALOUS STH, “OL anoge amp jo qT “P Knsedymd -q yen yoys yo“ ysn9 HOYs “e st y8nop suade] un Auewi jo apeut are yeyy sn Ansed ay “~% aaoqearp yo TEP aomfymay -q rem > yur -e st ynop Anjsed ut pmby pasn Auourwos sour ayL g aaoge aup jo 112 “P anoy asodind je -q ano peaiq “> anoy aye> st Anjsed s0 pasn mop 3saq ay, *Z jenn rapen weyess “—p mop “4 prs > Ansed xnoyp -e siayseD weyes8 paysnd jo apeur st sy] “9 s88a -—p anog -q pmby > Suuayoys -e ‘watp ayeauad jouues sajem os nop Jo sajsnzed ayy sy I] “S Ansed ynd -p pans -q snp yep weyes > Ansed xnoy -e -$8%9 Jo roqumnu snozauaé & pue ‘yes ‘sayem “ZayINg “snoy Jo apeut st Ansed Jo adAy stuT “p To ayqeiasen “p aupeBreu -q yaynq 9 pay -e yon ysauioys ap soais STU,“ yen rypeD weyeB “Pp ysnp yoys -q Ysnu> oys YH > Aused yd “yes oR pur sajem payjea Bujuayzoys paynp ‘moy asodind ype woyy apeut st sty], -Z Suruayroys arqeiason “Pp aupereur -q yoyng_ 2 pre ve ysnup yey v aonpoid you saop Suuayioys siyL, “L “ramsue yazi09 au Jo 199] ayp aNDUg :wONPATG "| sd L-LsOodIl. Direction: Write T if the statement is true and F if the statement is false. 1, Salt is omitted in pastry making if margarine is used. 2. Double crust pies include Buko pie and pineapple pie. 3. Prick the pastry dough shell liberally prevent ballooning, Pastry flour is ideally recommended in crust making. Sprinkle lukewarm water over the flour mixture in making crust. 14 PIES Al EMPAN INGREDIEN’ Filling: Yacan| 2egg) ‘1 butte Yatsp 1 tbsp PROCEDURE © Ing © Co stir e Ad Crust: 21/31 2/3 cut 45 thst Melted PROCEDURE: © Cut © Spr enor Chil Roll Cut Fill © Seal © Plac over © Cool © Wra