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 ID: 534228
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Slide1
Pastries and Pie Crusts Slide2
Pie Vocabulary
Single Shell: Bottom crust only
Double Shell: Bottom and top crust
Venting: Opening top crust for release of steam, prevents soggy crustDocking: Piercing bottom pie crust to prevent shrinkage and bubblesSlide3
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Pie Crust Ingredients and Functions
INGREDIENT
FUNCTION
FLOUR
STRUCTURE
FAT
TENDERNESS, FLAKYNESS
SALTFLAVORWATERTEXTURE, BINDERSlide4
CRUSTS
Cookie
Cracker
Nut
Pretzel
PastrySlide5
FILLINGS
Fruit
Cream
Custard
Eggs
Savory (meat/vegetable)Slide6
Pie & Pastry Toppings
Toppings
Egg Wash (double)
Sugar (double)
Cinnamon (double)
Meringue (single)
Cream (single)
Crumbs (single)Slide7
Characteristics of Quality Crust…
Flaky
Tender
GoldenCrispHINTS!!!!!To create flakiness cut in flour and fat well and use cold liquidTo prevent toughness handle as little as possibleSlide8
Storage of Pies
Cream or custard pies
Refrigerator Savory piesFruit Pies Counter Top