Pie Padlet Project by Molly Stood https://padlet.com/stoodmol000/jdu9pb8zgstbhttj Kitchen 6: Ashtyn Brandt, Regan Notter, & Molly Stood en-us 2021-11-30 17:38:45 UTC 2025-12-03 13:01:15 UTC hello@padlet.com Types of Pie doughs stoodmol000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921067421 Mealy: This dough absorbs the least about of liquid because the flour & fat are rubbed together until the flour is completely covered- the mixture will resemble a fine cronmeal texture. This mixing means that the flour is unable to absorb a large amoung of liquid/moisture from the filling. It is most commonly used in fruit or custurd pies as the bottom crust because it is less likely to become soggy even though so much moisture is sitting on top of it.
Flaky: The flour is cut into the dough until it is about pea sized- it is not completely blended. There are two types of this kind of dough- short flake and long flake. In short-flake dough, the flour is rubbed with the fat until there are about pea sized shapes and there are no flour spots remaining. In long-flake dough, the flour and fat are rubbed together until there are walnut sized shapes- so less time than the short flaked dough. Out of all the types of crust, short flake crust is the most common type of crust.
A deeper look at all the types:
https://ashleemarie.com/four-amazing-pie-crusts/
Types of dough Recipe:
https://thewoodandspoon.com/you-need-to-know-how-to-make-pie-dough/]]> 2021-11-30 18:01:22 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921067421 Pie Dough Ingredients brandash001 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921089397 Flour
  • Flour gives the pie crust structure and elasticity by binding all the ingredients together.
  • Pastry flour has the ideal gluten content for making a pie crust.
  • Pastry flour should be sifted before use so that it can absorb liquid readily and will not lead to over mixing.
Fat
  • Fat is responsible for the texture of the pie crust and for giving it flakiness.
  • When cutting flour into fat, when leaving the fat in larger chunks, it makes a flakier crust
  • Usually hydrogenated shortening or butter in pie crusts
  • If butter is used it should mixed in a 1/3:2/3 ratio of butter to shortening
Liquid
  • Provides moisture to the crust and acts as binding agent for other ingredients
  • Not enough = dry/cracking crust
  • Too much= too much gluten formation causing tough pie crust
  • Usually water or milk, depending on recipe
  • Liquid needs to be a cold temperature to keep fat particles hard and dough from becoming too soft
  • Amount of liquid used depends on the type of pie dough being created
Salt
  • Enhances flavor of the dough
  • Dissolved in liquid ingredients to make sure it is evenly distributed in pie crust
Sugar
  • Adds sweetness and color to baked pie crust
  • Different types of sugar can be used depending on recipe
  • Dissolved into liquid to make sure it is spread out evenly in dough
Thickening Agents
  • Starches and flours are used to thicken pie fillings
  • Starches often used because they don't discolor or mess with heaviness of filling and give more sheen
  • They can give pie filling a smooth consistency, a sheen, and can help to maintain the fruit flavor and color
  • Typically added to cooked filling while it is boiling
  • More thickener required for more acidic fruits
  • Thickener should be mixed with water prior to be added to the cooking filling

]]> 2021-11-30 18:11:20 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921089397 Pie Dough Preparation stoodmol000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921092516 Mealy & flaky crusts: After the dough is mixed, it is wrapped in plastic wrap and put into the fridge for about .75-1 hour. Long-flake crusts must be refridgerated for a bit longer (3-12 hours). Failure to refridgerate the dough for long enough will result in the dough being too soft and very difficult to roll out to the proper shape. All dough that is not being activily rolled out, should be kept in the fridge. While rolling dough out, make sure that the surface it floured and the rolling pin is also floured. Any remaining scraps from the dough can be reused by pressing them together.
Crumb Crust: This type of crust is a cookie/graham cracker mixed with melted butter and pressed into a pan. There are a variety of bases that can be used for this type of crust- graham crackers, ginger snapes. wafers. nuts with sugar, etc. This type of crust cooks for a very short time, if at all.
Speacialty Pie Crusts:  These types of crusts are prepared by added special ingridents such as cheese, spices, nuts, etc. to dough that is mixed into the dough. This will replace about 20% of the flour.]]> 2021-11-30 18:12:48 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921092516 Baking Pie Crust brandash001 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921121534 Blink Baking
  • Pie dough is baked for a short period of time before it is filled
  • Steps: 
    1. Roll out dough to desired thickness and place in pie pan
    2. Put small holes in pie dough so steam can escape to prevent the dough from rising when baking
    3. Cover the dough with parchment paper and press paper down against the edges and sides of dough
    4. Fill the pan with pie weights or dried beans to prevent the crust from rising
    5. Bake the crust at 350 degrees F for 10 to 15 minutes, or until light golden brown
    6. Cool and fill with desired filling. 

For pies where the crust is cooked with the filling, once the dough is rolled out to desired thickness and put in the pie pan, fill the crust with the filling, and bake according to recipe.

]]> 2021-11-30 18:25:40 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921121534 stoodmol000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921127652 2021-11-30 18:28:24 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921127652 stoodmol000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921130684 2021-11-30 18:29:49 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921130684 Pie Fillings nottereg000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921139569 Fruit Fillings
Can be made from frozen, canned, fresh, or dried. 
Example: Apple Pie 
Frozen→ Most common; frozen at peak freshness; left raw or parboiled after picking; mixed with sugar and juices to create filling; completely defrosted before use
Canned→ Prepared for use in can; typically packed in water or juice; "solid pack" indicates dried fresh fruit; solid pack contains more fruit and less sugar; solid pack is preferred for pie filling because more sugar can be added later to thicken the filling. 
Dried→ Must be soaked in water to restore moisture; typically boiled to restore plump nature; soaked in cold water and cooled before usage in the pie; water is strained, thickened, flavored, and then combined with fruit to create filling. 
Fresh→ Best choice for strong flavor; higher is cost; 65-70% of the fruits weight will be added in water; cooked fruit method or cooked juice method can be used; fruits need to be softened before usage. 

Cream Fillings
Simple to create and made into a thick, pureed texture. Topped with meringue. 
Example: Coconut cream pie 
→Made with milk, eggs, sugar, salt, shortening, and flavoring. 

Soft Fillings 
Uncooked soft filling that is known to be the most difficult to perfect. 
Example: Pumpkin Pie 
→ Common mistakes are soggy crust, watery filling, and runny filling that did not bind with cornstarch 
→Typically baked at 400 degrees for the first few minutes and followed by decrease temperatures over the following several minutes. 
→Readiness is checked through shaking the pie to secure solidity or through pushing a knife through the center. 

Chiffon Fillings 
Light and fluffy filling that is another filling (fruit or cream) folded into a meringue. 
Example: Lemon Chiffon Pie
→ Combined with gelatin to thicken
→ Folded and whipped until thick peaks form 
→Topped with whip cream 

Meringues 
Mixture of egg whites and sugar that are often used as toppings or mixed into other fillings. 
Example: Lemon Meringue Pie 
→ Can be stiff or soft 
→ 1:1 ratio of egg and sugar
→Three types of meringue are common, Swiss, and Italian 
Common→ When the topping needs to be held for longer time periods, the ratio becomes 1.5:1 with sugar increasing. 
Swiss→ Egg whites and sugar are warmed prior to beating; after heated to 110 degrees, beating will occur and the soft and sturdy mixture will be produced.
Italian→Sugar, water, and cream of tartar are heated to 242 degrees and then cooled to 220 degrees, when the egg whites are added; beating then takes place and a buttercream like meringue is produced.

]]> 2021-11-30 18:33:52 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921139569 nottereg000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921145904 2021-11-30 18:36:32 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921145904 nottereg000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921146940 2021-11-30 18:37:00 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921146940 brandash001 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921148490 2021-11-30 18:37:41 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921148490 Four flavor pie to incorporate four different kinds of pie filling! nottereg000 https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921152928 2021-11-30 18:39:47 UTC https://padlet.com/stoodmol000/jdu9pb8zgstbhttj/wish/1921152928