Pies ca1 by CRISTIAN NAVA

Types of Pie Doughs

1149697 — 2023-12-01 14:59:53 UTC

There are many diffrent pie doughs, such as mealy and flaky. Flaky dough can be made when shortening & lard are added to the pie. Whereas mealy dough is much more crumbly due to the extra moisture in them. This is caused by adding butter, margarine, or cream cheese to the dough.

Pie Dough Ingredients

1149697 — 2023-12-01 15:00:27 UTC

There are 4 main ingredients to pie. They are Flour, Fat, Water, and Salt which are all very important to making a good and balanced crust.

Short & Long Pie Dough

1149697 — 2023-12-04 13:14:44 UTC

Short and long pie doughs are somewhat similar to flaky and mealy pie doughs. Short dough has a high fat to flour ratio so it's very crumbly and rich in flavor, whereas long dough is the opposite. Long dough is similar to flaky dough because when the pie dough is mixed for less time, then the dough becomes flaky and also long.

Pie Dough Ingredients: Flour & Water

1149697 — 2023-12-04 13:22:09 UTC

Water and flour are very important to making a good pie dough. The water and flour add structure and stability to the dough. The water also hydrates the dough so the gluten can develop.

Pie Dough Ingredients: Fat

1149697 — 2023-12-04 13:22:19 UTC

Fats are also very important, and play a huge role in making pie doughs. The fats such as butter, shortening, and margarine add flakiness, tenderness, and flavor to the pie dough.

Pie Dough Ingredients: Salt

1149697 — 2023-12-04 13:22:26 UTC

Salt, along with sugar add to the overall flavor but the sugar isn't necessary whereas the salt is. A lack of sugar slightly affects the flavor but a lack of salt will cause the dough to be bland and flavorless.

Pie dough preparation : mealy and flakey crust

1150008_ — 2023-12-04 13:42:07 UTC

with flakey pie crust, you use it for non-liquid or cooked pie fillings it is made by keeping fat pieces bigger after they are combined.

Mealy & Flaky Pie Dough

1149697 — 2023-12-04 16:32:21 UTC

There are two types of pie dough mealy and flaky. Which one depends on how the fat is mixed in with the flour and the temperature. Flakiness in the dough is created by mixing the fat and flour for less time, which leaves it in bigger chunks. But it also depends on the kind of fat used, diffrent fats like shortening or butter will result in slightly diffrent doughs. Mealy are crispier and smaller because the fat is more evenly mixed into the dough. Also, because less gluten can develop the dough is shorter.

Pie dough preparation : crumb crusts

1150008_ — 2023-12-05 13:39:41 UTC

Crumb crusts are made when you crumble up a cookie, grahm cracker or even oreos and make that as your crust so that you have some decoration and flavor on the crust.

Pie dough preparation : specialty pie crust

1150008_ — 2023-12-05 13:55:56 UTC

specialty pie crust is for decoration and looks because you shape it and score it so it looks really nice and pretty. you would usually use this pie crust f you made a pie for a party or event.

Baking Pie Crust

1151170_ — 2023-12-06 23:37:03 UTC

Let your dough rest in a pan for a few minutes. from 1/2 an inch from the edges of the pan, trim the dough to fit. Tuck under to form double thick edges. lastly flute the edge and bake.

Pie fillings: Fruit

1151170_ — 2023-12-07 01:45:37 UTC

Fruit- Sugar ratio can vary based on fruit type. Combined with thickener.

Examples: Apple, Strawberry rhubarb

Pie fillings: Cream

1151170_ — 2023-12-07 02:04:12 UTC

Cream- Usually pudding that's cooked till thick and poured into cooled or baked crust

Examples: Lemon banana and butterscotch

Pie filling: custard

1151170_ — 2023-12-07 02:21:29 UTC

Custard: Pie filling baked with uncooked custard along with crust

Example: pumpkin and pecan

Pie Filling: Savory

1151170_ — 2023-12-07 02:24:29 UTC

Savory- cooked meat poultry or seafood or vegetables in a thickened sauce

Examples: pot pie and quiche