Core #2

Prepare & Present

Pastry Products
I.

Introduction
A. What are Pie& Pastries
Pie

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry
lining the baking dish, and the filling is placed on top of the pastry but left open. A topcrust pie has the filling in the bottom of the dish and is covered with a pastry or other
covering before baking. A two-crust pie has the filling completely enclosed in the pastry
shell.

Pastry
Pastry is a dough of flour, water and shortening that may be savoury or sweetened.
Sweetened pastries are often described as bakers' confectionery. The word "Pastries"
suggests many kinds of baked products made from ingredients such
as flour, sugar, milk, butter, shortening, baking powder, and eggs.

A. Definitions
Pie
Is a dish consisting of crust and filling such as fruits or meat baked with either one or two
pastry crust

Pastry
A sweet baked food usually made with a crust of dough

Cut In
To distribute fat in flour particles until pea-sized crumbs are obtained.

Roll Out
To flatten the dough to a desired thickness using a rolling pin

Shrinkage
Reduction or depreciation in quantity

Soggy
To sink downward by pressure specially at the middle

Tough
Not easily broken or cut

Crust
Are baked shells of a pie, pastry or tart. They serve as a base or support for various kinds
of fillings

Choux

The word Choux is of French origin and its literal meaning is Cabbage-like. Visually, a
cream puff has a cabbage-like appearance due to the typical rough surface texture.

Custard
Mixture of eggs, milk and sugar

c. Tools/Equipment In Pastry Production

D. Ingredients Use In Pies/Pastry Production

Ingredients
1. Flour

Function
The flour dictates the
flakiness of the crust or
dough, it would have the
proper amount of gluten to
hold the product together
and yet it would not be so
compact and hard to create
the proper flake.

Photos

2. Sugar

As a general rule, the sugar must

be fully dissolved during the
mixing process. Undissolved
sugar can have undesirable
effects on the product. It can
produce a crust with a gritty
texture and it can cause the
appearance of dark spots of
caramelised sugar on the surface
of the baked product.

3. Butter

Shortening is the most

appropriate fat to be used
because it has the right plastic
consistency to produce a flaky
crust. Butter contributes to the
flavor of the crust but is not
recommended because it is
expensive and it melts very
easily which will make the
dough harder to work with

4. Water

water is necessary to produced

gluten in the flour, which is
important in achieving
flakiness.

5. Eggs

Egg yolks assist the

blending and binding of
the ingredients. If used
in larger quantities they
can soften the dough to
piping consistency.

6. Flavourings

Flavourings which may

be used include salt,
vanilla, lemon and
cinnamon, the choice
depends on the desired
end product. Ground
nuts and almond or
cocoa can also be used.

Abbreviations
C, c
g
kg
L, l
lb
mL, ml
oz
pt
t, tsp
T, TB, Tbl, Tbsp

What it stands for

cup
gram
kilogram
liter
pound
milliliter
ounce
pint
teaspoon
tablespoon

E. Measurements & equivalents

1. Table Of Abbreviation

2. Table Of Equivalents

Measurement
Pinch or dash
3 teaspoons
2 tablespoons
1 jigger
4 tablespoons
5 tablespoons plus 1
teaspoon
12 tablespoons
16 tablespoons
1 cup
2 cups
2 pints
4 quarts

Equivalent
less than 1/8 teaspoon
1 tablespoon
1 fluid ounce
1 1/2 fluid ounces
1/4 cup
1/3 cup
3/4 cup
1 cup
8 fluid ounces
1 pint or 16 fluid ounces
1 quart or 32 fluid ounces
1 gallon

3. Common Unit Of Weight

Weight
1/5 teaspoon
1 teaspoon
1 tablespoon
1 fluid oz.
1/5 cup
1 cup
2 cups (1 pint)
4 cups (1 quart)
4 quarts (1 gal.)
1 oz.
1 pound

Equivalent
1 milliliter (ml)
5 ml
15 ml
30 ml
50 ml
240 ml
470 ml
.95 liter
3.8 liters
28 grams
454 grams

4. Oven Temperature & Time

Pies & Pastries
Meringue
Apple Or Any Double Crust Pie
With Raw Fillings
Custard, Pumpkin, Or Similar Open
Pies
Cranberry, Or Similar Open Cross
Cut Pies

Oven Temperature
300 F/ 149 C
400 F/ 204 C

Time
15 min.
40 min

450 F/ 232 C

10 min

450 F/ 232 C

20 min

Mince Pie, or any double crust pie

w/ A previously cooked filling
Open pies having a souffl filling

450 f/ 232 C

30 min

375 C/ 190 C

30 min

Pastry Straws

500 F/ 260 C

10 min

Pie Shells

500 F/ 260 C

12 min

Puff Pastry

12 min

Tart Shells

500 F to 550 F/ 260

C to 287 C
500 F/ 260 C

Turnovers

450 F/ 232 C

15 min

II.

10 min

Pies & Pastries

A. Kinds of Pasties
1. Hopia

A small round or oval pastry filled with sweetened ground mongo, ube, pineapple, or
sweetened ground condol with pork fat added to the dough.
2. Barquette
A small boat-shaped pastry shell with sweet fillings.
3. Cream Puff
A round pastry shell filled with sweetened whipped cream or with custard.
4. Turnover
A small pie made by folding half-moon shape with chicken or ground pork/beef
filling. Can be deep fried or baked.

5. Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not
covered with pastry.

6. Pie

A pie is a baked dish which is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or savoury ingredients.

B. Kinds Of Pie
1. Cobbler
deep-dish pie with biscuits dough toppings

2. Mincemeat Pie
pie which containts chopped apples, currants, raisins, spices, suet and mutton or poultry

3. Pizza
italian pie with a thin spread of tomato sauce with meat, sausages, green and red peppers and cheese are the
usual toppings

4. Shepherds pie
meat pie covered with mashed potato baked until

C. Crust used in Pie & Pastries

1. Types of crust according to flakiness 1. Mealy Crust

In making a pie with a crust that is mealy, mix the flour and shortening to a paste. It needs lesser amount of
water. You can cut the crust in a straight line. Its surface appears like that of a cooke.

B. Long Flake Crust

This kind of crust is harder to make than the mealy crust. This is not easily broken and is not a good base for
filling. Its characteristic of being tender makes this crust appropriate for making tarts, turnovers like
empanada, and smallpies. When mixing this kind of crust, the lard or fat is cut-in to the flour until it forms the
size of a kalamansi. Add the water and roll. Turn and fold it in half. Do the rolling and turning three times,
since this will make the crust flaky.

C. Short Flake Crust

This crust has the characteristics of both meal and longpflake crusts. The dough is maked like that of the
mealy crust but the lard or fat is cut-in to the flour when it is pea-sized.

2. Types of Crust According to Filling Used

1. Fruit Pie Crust

this is a double crust pie, that contains more fat or shortening because it is importantt that the lower that the lower
crust should not be soggy since the filling contains liquid that can be soaked up and unbaked crust. You should
also make a top ccrust that will cover the lower crust. When cooking the fruit filling, make sure not to overcook it
as it will discolor the fruit filling.

2. Soft- Filled Crust

This crust is make in a different way than the fruit pie crust. A fillling of soft custard is poured on an unbaked crust.
When making the dough for this crust, it should contain 50% of fat and is usually blended in a different way.

3. Pre-Baked Crust
This is used as a baked crust for fillings. These are pre-cooked and filled with a filling such as the custard filling.
When making a pie, you can cook first the flling and then place it on the pre-baked crust and allow it to solidify.

3. Characteristic of well baked products

Lightness depends on the amount of air incorporated, on the expansion of that air, and
on the presence of baking powder.

If the materials used are cold and the manipulation is carried on in a cold room, or if the
paste is chilled by being placed in are frigerator, the expansion of the in closed air is
greater during the baking process.

Flakiness results when the ingredients are so mixed as to make layers. To accomplish
this, fat is not thoroughly mixed into the dry ingredients, but is left in pieces by being cut
in with a knife or rubbed in with a spoon.

Tenderness depends on the relative amounts of fat and water used and on the
manipulation. The more fat and the less water used, within limits, the tenderer will be
the crust. Handling the paste develops elasticity by developing gluten, and so makes a
tough crust. If the fingers are used to mix the fat with the flour, the heat of the fingers
melts the fat and causes it to act as liquid; thus more flour is required, which tends to
make a tough paste.

D. Causes of Failure in Baking & Pie Pastries

Failures

Causes

Shrinkage of crust

The decrease in the size of the crust may be due to the stretching of the
dough when it is placed on the pan. If the proportion of the ingredients is
wrong, or the oven temperature is too low, the crust will shrink.

Poor flavor

The ingredients used could be substandard or the right proportion of

ingredients was not followed during measurement

Too light and too dark

crust

The pale color of crust is due to low temperature or by overmixing of the

dough. It could also be caused by a crust that is underbaked. A crust thai is
too dark may have been overbaked or the oven temperature may be too
high for the baked product

Tough crust

Over handling of the dough or over mixing it when adding water to the flour
will cause the crust to toughen. Too much water and too little shortening
may also cause toughness of the crust.

Solid crust

A solid crust will be produced when it lacks shortening or the dough was
over mixed when the water or shortening was added to flour. Too low oven
temperature and too much handling or kneading of the dough will also
produce solid crust.

Soggy bottom of the pie

crust

Too much handling of the pastry, too much filling or too

moist filling will produce a soggy crust. The pastr may
have been soaked even before baking was started. The pie
ma have been placed too high in the oven, the ovens
temperature may have been too low or the oven may have
an uneven heat so the bottom crust will become soggy.

Blisters on the crust

Blisters on crust may appppear if the crust was not well-pricked

with the tines of the fork or was fitted tooo tightly on the pie pan.
Another cause is a too slow oven used in baking.

Thick and soft crust

The ccrust will be thick if it was rolled thickly. It will become soft
if there was too much water or else the water used was not cold
enough

Thin crust that burns easily

The crust was rolled too thinly or else there was too much
shortening used in the making of crust.

e. Pie Fillings & Toppings

1. Fruit Fillings