PIE IN THE SKY
Ann Hardman (BYU SFL 110) -- State FACS Conference, 2011
Background Information, Standards and Objectives
STANDARD FN II-7.0
Demonstrate food preparation techniques and nutrition of yeast breads and pastries.
To make pastry that is tender and flakey, you must use correct ingredients, measure them correctly, and follow the written instructions.
1. Stir flour, then lightly spoon into the correct measuring cup(s). Level.
2. Combine the flour and salt.
3. “Cut-in” the shortening until the mixture is about the size of a large pea.
(If your handle it too much here, the dough may become sticky.)
4. Add half the liquid. Gently stir and press the water and flour together, adding small amounts of the remaining liquid until a ball of dough forms.
5. Gather and press dough together with your hands, and flatten it into a disc to make rolling the correct size and shape easier.
Handle the dough as gently as possible. Gluten develops when the flour is moistened and stirred. It provides a structure that traps steam during baking, and helps make the pastry flakey.
Be careful not to over mix when adding the liquid. After adding liquid, just press the ingredients together to moisten the flour rather than mixing and developing gluten.
Using the rolling pin too vigorously will also develop too much gluten. Try pounding your disc with the rolling pin to flatten it a little before beginning to roll it out.
The dough actually needs to stick just slightly to the board when rolling out so the disk can expand. Sprinkle just a little bread flour on the work surface and rolling pin. Bread flour has more protein and less starch and is not as easily absorbed to dry and toughen the dough.
Another way to roll pie crust is to place the ball of dough between two sheets of plastic wrap, flatten it into a disc, and then roll it out. When it is the right size, remove the plastic from one side, pick the crust up and transfer it to the pie plate. Press it into place, and then remove the second sheet of plastic.
Objective 5: Identify and prepare pies/tarts (pie shell, single, double).
One Crust Pie:
Roll the pastry 2 inches bigger than the pie pan. Fold it in half, and transfer the crust.
Cut the excess crust to about one inch beyond the edge. Fold the pastry under. Flute the edge.
Fill and Bake: Pour in filling, and bake as directed in the recipe for the filling. (Custard,
Pecan, French Apple etc.)
Baked crust: Prick the bottom and sides of the crust thoroughly with a fork. Bake 450° for 8 to 10 minutes. If you do not prick the crust, steam will cause the bottom and sides to puff up. Check during baking. If you must, open the oven and re-prick the dough before it bakes in that position.
Two Crust Pie:
Double the recipe, being careful not to add too much water.
Divide in half, with the bottom crust’s ball being slightly larger than the top crust’s ball.
Roll out the bottom crust. It must be large enough to fit the bottom and sides of the pan + 1-2”.
Press the pastry into the pie pan and trim to 1/2 inch beyond the edge.
Fill the crust, and then roll the second round of dough 1 to 2” bigger than the top of the pan.
Place the crust over the filling. Trim the overhanging edge to 1 inch beyond the rim of the pan.
Position the top edge over the edge of the bottom crust and press to seal them together. Next tuck the top crust under the bottom crust and pinch up to create a raised edge.
Flute the edge by pinching or twisting with your fingers, or by pressing the edge with a fork.
Cut slits so steam can escape. Bake as directed in the recipe. (You may cover the edge with a collar made with strips of foil, to prevent burning. Remove it the last 15 minutes.)
Lattice Crust:
Prepare the bottom crust as if making a two crust pie. Fill the crust.
Roll the top crust into a 12” circle. Cut the pastry into 1/2" strips
Weave the strips over the filling to make a lattice.
Press the strip ends into the rim of the bottom crust for an initial seal.
Fold the bottom crust up and over the strips. Pinch to raise the edge.
Flute to seal the edges, and bake as directed on the recipe.
Tart Shell:
A tart is an open-faced European cousin to pie. Tarts are made with “short dough”,
which refers to a shell that has been shortened with fat, and provides a more tender, sweetened product with a higher percentage of tenderizers and stabilizers than pie crust.
Short dough contains 3 parts flour, 2 parts butter, 1 part sugar, and eggs.
It is rolled, and then pressed into a tart pan – usually shallow with fluted sides.
The filling is traditionally not too sweet, such as arranged fruit brushed with a glaze.
Objective 6: Identify main ingredients and their functions.
A. Flour – provides structure to baked products.
General Function: The protein in wheat forms gluten and gives structure to baked goods. It must be activated by adding liquid to the flour, and developed by a mechanical action (kneading). The starch in flour absorbs moisture in the baking process. It swells and gelatinizes as it cooks, and forms the crumbs that fill in the gluten’s honeycomb structure. Flour also adds nutrition in the form of protein, fiber and B vitamins.
Function in Pastry: To create flaky pastry, low protein flour must be used. Pastry flour is made of soft wheat, and makes a more tender pastry. If pastry flour is not available, a combination of 1 part all-purpose flour and 2 parts cake flour gives similar results.
B. Fat : -- A number of fats can be used in pastry. They each have distinct characteristics.
General Function: Fat surrounds the flour molecules and prevents too much water from coming in contact with the flour and forming excess gluten. Fat is called shortening because it “shortens” the strands of gluten.
Function in Pastry: Fats provide a flaky, tender texture, add some flavor, and aid in browning. The fat in pastry should be chilled and in approximately 1/4” pieces when cut into the flour. This keeps the dough from becoming sticky and pasty. (There should be a slightly visible marbled effect when the dough is ready to roll out.)
C. Salt: -- Add salt to the flour to complete the dry ingredients.
Function: Salt adds flavor, and enhances the flavor of other ingredients.
D. Water: -- The liquid used to make pastry should be very cold to prevent softening the fat.
Function: Water (or other liquid) moistens the dry ingredients and binds them together to form dough. The amount will vary because of the absorptive properties of flour. On a humid day, flour will absorb moisture from the air and require less liquid. On a dry day, more liquid might be required. Always add half of the required liquid. Pat or fold the dough together. Add more liquid (1-2 Tablespoons at a time) as needed to achieve the proper consistency.
Objective 7: Storage and Handling of pastries.
A. Cream and custard pies must be refrigerated.
Refrigeration helps establish and set the structure of cream and custard pies.
Cream pies provide an excellent environment for pathogen growth. It is necessary to keep these pies colder than 41 degrees for food safety.
B. . Fruit or Savory pies must be refrigerated.
Fruit and savory pies may also provide an excellent environment for pathogen growth. The acid content of some fillings may inhibit food borne illness to an extent. However, it is still important to keep these pies colder than 41 degrees for food safety.
Long term Storage – Freezing:
Pastry to be Stored Suggested Time to Bake or Serve
} Pie Shells: Baked = 4 months Heat at 350° for 6 min.
Unbaked = 2 months Bake directly from freezer
} Fruit pies: Bake first = 4-6 months Thaw, or warm 325° 45 min.
Unbaked = 2-3 months 475° 15 min. then 375° 45 min.
} Custard, Cream or Meringue Pies = DO NOT Freeze!!! They curdle and separate
} Chiffon Pies = 1 month Thaw 2-4 hours at rm. temp.
} Freeze pies first, and then seal in foil or plastic wrap, label, and return to the freezer.
Fun Stuff – Flavored Pastry
Add one of the following to the flour before mixing:
} 1 t. cinnamon
} 1 ½ t. citrus peel
} 2 T. finely chopped nuts
} 1 t. celery seed
Fun Stuff – Garnishes
} Place a doily or stencil on top of pie. Sprinkle with powdered sugar, cocoa powder or ground nuts.
} Drizzle syrup on the plate before placing pie on it, or place pie on the plate, and drizzle over pie and plate.
} Blend fruit and pour a thin layer of “sauce” on the plate. Drop chocolate syrup or heavy cream at intervals, and drag a knife blade through the dots to “Sauce Paint”.
} Pastry cut-outs can be placed on, or around the edge of an un-cooked shell. They may also be baked at 450° for up to 10 minutes, and arranged on top of a cooked pastry.
PIE IN THE SKY
Ann Hardman (BYU SFL 110) -- State FACS Conference, 2011
Lesson Plan / Outline
Introduction, Demonstration and Experiment: (1 or 2 Days, depending on schedule)
1. Have students take out a sheet of paper. Ask them to write down the first thing that comes into their mind when you say the word (– pencils ready???) “PIE!”
Go quickly around the class and have every student read what they wrote.
Most of us have some sort of a relationship with pie. Ask for comments.
2. Give students two or three minutes to make a list of as many types of pie they can.
When the writing slows down say “STOP”, and have students count the items on their lists. The student with the longest list may read theirs to the class, and receive a small reward. (a special recipe, or mini pie?)
3. Ask if anyone has ever made a pie. What advice would they give to the other members of the class?
4. We are beginning our pastry unit. This means that we will be making and sampling different kinds of pie. With some types of food, the chef may make adjustments to use the ingredients on hand or accommodate taste. With pastry, as with most baked products, there is a specific ratio of ingredients. It is important that you, as the chef, follow your recipe exactly, and that you ask any questions you may have during our demonstration, and in your pastry labs BEFORE you make a decision you aren’t sure of.
Demonstrate the techniques required to make pastry. Point out vocabulary as you demo:
(You may also use a video clip showing pastry being correctly made, and add comments.)
1. Use a recipe you have made before and are comfortable with.
2. Use proper measuring techniques:
Flour = Stir the flour, lightly spoon it to just above the top of your dry measuring cup, use a straight edge to level. Put in a large mixing bowl.
Salt = Measure, and stir into the flour.
Fat = Line a dry measuring cup with plastic wrap. Spoon the fat to the rim of the cup, being sure to press it firmly into all corners of the cup. Level. Lift the plastic wrap out of the cup. Invert and press shortening out into the flour.
Liquid = Use a liquid measuring cup. Ask why this particular cup is for liquids (spout, handle, header space at the top, clear glass or plastic). Place the cup on a flat surface, measure the full amount called for in the recipe and have it ready. (Do not add it all at once.) Check the measurement at eye level.
3. Cut shortening into the flour. Explain that you have one piece of shortening, and a pastry blender that has five blades. With the first cut you now have five pieces of fat. They will each be coated with flour, and will never go back together again. With the second cut you have 5 pieces cut by 5 blades, or 25 pieces. Each of these pieces will be coated with flour and stay separate. This continues until the shortening is incorporated, with pieces being about the size of a large pea. Each cut interrupts the protein in the flour, so when liquid is added, the strands of gluten will be “shorter” when they form, and the dough will be more tender.
4. Sprinkle half of the cold water over flour mixture, tossing lightly and pressing together
with a fork or rubber scraper. Add the remaining water 1-2 Tablespoons at a time, tossing and
pressing to the side of the bowl until all dry ingredients are moistened.
5. Gather dough together and form a ball. Flatten slightly
6. Roll the dough out on the counter or between two sheets of plastic wrap. Use the technique you are most comfortable with. Transfer the crust to a pie pan. (Fold the dough in half, then quarters, roll around a rolling pin, etc.) Press into corners. Any air pockets can be pressed out using a small ball of dough. Follow the instructions on the recipe for the type of pie you will be making.
7. Ask pop questions about the demo to reinforce the students’ understanding of the process. “Toss a tootsie roll” to students with the first correct answers.
8. Introduce the pastry experiment. Each kitchen will make the same recipe, but each will be using a different fat. They will cut out enough do-nut hole size pieces for each class member and the teacher. They will prick them, bake them, and distribute them to each kitchen for evaluation.
9. Students will sample each pastry type and complete their evaluation. As a kitchen, they will then select the type of fat they will use in their next pastry lab. (The teacher may choose the fat for any additional labs.)
10. If there is time, ask students for feedback. Keep a tally on the board or have students form a human graph by standing in groups according to their preference. Have groups name 3 to 5 reasons their fat choice was the better than the others.