Pastries and Pie Crusts

CRUSTS

Cookie

Cracker

Nut

Pretzel

Pastry

FILLINGS

Fruit

Cream

Custard

Eggs

Savory (meat/vegetable)

Pie & Pastry ToppingsToppingsEgg Wash (double)

Sugar (double)

Cinnamon (double)

Meringue (single)

Cream (single)

Crumbs (single)

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Pie Crust Ingredients and FunctionsINGREDIENT FUNCTION

FLOUR STRUCTURE

FAT TENDERNESS, FLAKYNESS

SALT FLAVOR

WATER TEXTURE, BINDER

Pie Vocabulary• Single Shell: Bottom crust only

• Double Shell: Bottom and top crust

• Venting: Opening top crust for release of steam, prevents soggy crust

• Docking: Piercing bottom pie crust to prevent shrinkage and bubbles

Characteristics of Quality Crust…

• Flaky• Tender• Golden• Crisp

HINTS!!!!!To create flakiness cut in flour and fat well and

use cold liquidTo prevent toughness handle as little as possible

Storage of Pies