Pies and Pastry

PIES AND
PASTRY
• Pies and Pastries, like cakes, are delightful to
eat especially when they are baked properly. A
well-prepared pastry may be determined by
the quantity of its pie crust.
• Pastry is a delicate baked product which
consists of crust and filling. It contains high
percentage fat, which contributes to a flaky
or crumbly texture. A good pastry is light
and airy and fatty, but firm enough to
support the weight of the filling. When
making a short crust pastry, care must be
taken to blend the fat and flour thoroughly
before adding any liquid. This ensures that
the flour granules are adequately coated
with fat and less likely to develop gluten.
KINDS
OF
PASTRY
1. Cream puffs – a type of light pastry that is
filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
2. Puff pastry- a light, flaky, rich pastry made by
rolling dough with butter and folding it to form
layers: used for tarts, napoleon
3. Danish pastry – a pastry made of sweetened
yeast dough with toppings such as fruit, nuts,
or cheese.
4. French pastries - a rich pastry, filled with custard or
fruit.
5. Pie and tart - pastries that consist of two
components: the first, relatively thin pastry (pie)
dough, when baked forms a crust (also called pastry
shells) that holds the second, the filling.
6. Croissants - a flaky raised dough. It is like a
sweetened cross between a simple yeast-raised dough
and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very
light texture. The downside is that it is technically
involved and requires a great deal of work.
Mixing
Techniques
Applied for
Pies and
Pastries
• Stirring - mixing all ingredients together
usually with a spoon in a circular motion.
• Beating – introducing air into the mixture
through mechanical agitation as in beating
eggs. An electric mixer is often used to beat
the ingredients together.
• Whisking – also known as the whipping
method and is usually used for meringue, and
for chiffon products.Air is incorporated into
such food as whipping cream and egg whites
through very vigorous mixing, usually with an
electric mixer or whisk.
• Rolling - to flatten dough out into a sheet in
preparation to shaping to various forms.
• Laminating - fat is repeatedly folded into the
dough.
• Creaming – fat and sugar are beaten together
until light airy texture
• Kneading - working with the dough using the
heel of hands, accompanied by pressing,
stretching and folding in order to develop its
gluten
• Cut in or cutting in – cutting fat into smaller
pieces using two knives or pastry blender to
distribute fat in flour until it resembles into
coarse meal.
Storing
Pastry
Products
• As many pastry products contain egg and
dairy products, they present a potential health
hazard if not stored properly. Remember:
proper storage means that pastries must be
covered with plastic or placed in a box before
storing.
Observe the following guidelines:
• Pastry products containing uncooked eggs
should be handled with care, as raw egg is a
medium in which dangerous bacteria such as
salmonella can thrive.
• The custard filling of tart and pies contain
protein which provides food for bacteria. If the
custard (crème caramel or trifle) is not heated
and cooled properly and quickly, bacteria that
are present in the custard can grow quickly to
dangerous numbers.
• Pastry products that are not required for
immediate consumption must be cooled
rapidly and stored in the refrigerator until
required.
• If milk and cream are used, like in custards,
they must not be left to stand at room
temperature for any length of time. They
should be kept in the refrigerator until the last
possible moment to prevent the risk of food
poisoning.
• Equipment for Storing Pastries
1. chiller
2. freezer
3. refrigerator
Tips in Storing Pastry Products
• Pastries are best consumed while fresh, but
most keep longer when refrigerated, and
some can even be frozen.
• Pastry dough may be frozen up to six months.
• Unbaked pies will last about four months in
the freezer, while baked berry pies can be
frozen for six to eight months.

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