Transcript Pies and Tarts - davis.k12.ut.us

PIES AND TARTS
Pie
◦Any dish that has a crust with a filling
◦Types: fruit, cream, custard, and savory
Single Crust Pie
◦The crust and the filling can be
baked together
◦Pumpkin and pecan pie
◦The crust can be baked empty or blind
◦Custard and cream pie
Double Crust Pie
◦To make a two-crust pie, divide the dough into
two portions, one slightly larger than the other
◦ Roll out the larger portion and fit into the pan
◦ Make a top crust as a solid piece or make a
lattice top
◦Double crust pies are fruit filled such as apple
and cherry or savory such as chicken pot pie
Tarts
◦A tart is a filled dessert with a single crust
◦Tarts can be appetizers, entrees, or desserts
◦Tarts are always removed from the pan
before serving
Main Ingredients
◦Flour
◦Fat
◦Salt
◦Water
Flour
◦Flour helps form the structure of
pie
the
◦To create a light and delicate textured pie,
pastry flour can be used
◦Pastry flour is lower in gluten and higher in
starch than all-purpose flour
Fat
◦Fat tenderizes and adds flavor
◦The melting point of the fat affects the
texture of the crust
◦Vegetable-based solid shortening has a high
melting point that creates a flaky crust
◦Types of fats commonly used in pies: butter,
shortening, and lard
Salt
◦Salt gives flavor to the pie crust
◦Crusts used for sweet pies may have sugar
added to the dry mixture to add sweetness
Water
◦Water helps to form the
structure by holding the
ingredients together.
◦Ice-cold water helps keep the
fat from melting, which adds to
flakiness of crust
Cream/Custard Pies
◦The “cream” in cream pies is usually
a pudding.
◦ It has eggs, milk, cornstarch, and
flavoring
◦ The mixture is cooked until thick,
then cooled and poured into a
baked, cooled crust
◦ Popular flavors: lemon, banana,
coconut, butterscotch, chocolate
◦Needs to be refrigerated
Savory Pies
◦Savory pies contain cooked
meat, poultry, seafood, or
vegetables in a thickened
sauce
◦Typically served as a main
course
◦Needs to be refrigerated
Fruit Pies
◦ Whole or sliced fruit is combined with
sugar and a starch thickener
◦ Ratio of sugar to thickener depends on
the type of fruit used
◦ Sugar and fruit juices form into a syrup
and the thickener congeals the syrup to
firm the filling as it bakes
◦ Common fruit pie thickeners: flour,
cornstarch, tapioca
◦ Fruit pies can be stored at room
temperature
Nutrition of Pies
◦ Pies can vary in healthiness
and nutrition depending on
the filling
◦ Fruit, vegetables, meat, mixture
◦ Generally the casing (crust) is
high in fat
◦ Consume foods such as cakes,
pies, and brownies as an
occasional treat