https://padlet.com/1171564/x02n07ywaou9zq41 Made with the strength to succeed en-us 2021-01-11 18:32:56 UTC 2026-01-03 03:46:42 UTC hello@padlet.com https://padlet.net/icons/png/1f967.png 1171564 https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075584901 Mealy: Most bakers will use a mealy dough for the bottom crust of a pie because it does not absorb liquids.
 liquids: You would use a lot of water with flour to make this elastic and sticky dough.  This liquidly dough dissolves and activates the yeast you use.
Flaky:  Making a flaky dough/pie is an unleavened pastry and it is made in a quick short amount of time.
short: This dough/pie is very rich and has a tender taste with butter. There is also more fat than flour used to make this dough.
long: If you have a long dough it is too chewy since you over kneaded the dough. Because of this it is harder to stretch. http://www.thebakerynetwork.com/baking-science-pies-doughs-and-fillings]]> 2021-01-11 18:34:03 UTC https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075584901 1171564 https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075591135 Mealy and Flaky crust: To prepare a Mealy or flaky crust you need small amounts of fat mixed with some flour. This is to make the pie crust more dense. Usually you would make this crust if you are going to add liquid fillings because the dense dough resists the urge to absorb the liquid mixture.
Crumb crust: To prepare a crumb crust pie you would need melted butter, cookie crumbs and sugar. You must be careful not to add to much butter or else your crumbs will be very crumby and hard. Add cold water at the start to make sure your crust isn't crumbly.
specialty:  I am not really sure what this means so I searched it up and the best pie crusts are gluten free. and don't overwork your crust. My aunt makes great apple pies and she uses a fork for the edges of a pie. ]]> 2021-01-11 18:35:09 UTC https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075591135 1171564 https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075598289 Flour: The main function of flour is that it is the structure of pies- or any baked good in general. It has gluten and protein.
Fat: The main function of fat is it helps the pie gain texture. Also depending on the type of fat you use, your pie might have a specific flavor. Butter is considered a fat.
liquid: The function of liquids you use helps develop or weaken the gluten in your pie. Water helps develop the gluten while vinegar weakens it so it is easier to roll the pie crust.
salt: This function helps with the bitterness and dimensions of a pie. Your pie might come out really flat and not sweet if you add salt to your dough.
sugar: A sugar function helps with the sweetness to a pie and it thickens the pie up just a little.  Your pie will taste bland without sugar.
thickening agents: This function helps thicken the pie by adding either a gelatin, sticky or starch agent. 


]]> 2021-01-11 18:36:26 UTC https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075598289 1171564 https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075620954 There are different ways to bake the pie in the oven. If you have a fruit pie you must preheat your oven to 350 degrees F. Other pies you must preheat the oven at 450 but later on turn it down to 350 degrees F.    https://www.allrecipes.com/article/how-to-bake-fruit-pies/ ]]> 2021-01-11 18:40:34 UTC https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075620954 1171564 https://padlet.com/1171564/x02n07ywaou9zq41/wish/1075621694 Fruit: There are like 21 Different types of just fruit pies alone in the world!  My top favorites are Apple, raspberry and pumpkin pie. With most pies you would fill them with nice fresh fruit.
cream: Cream pies are filled with rich and soft pudding or a custard. There are many different flavors including vanilla, lime, chocolate an many more. I would recommend lime. Most if not all cream pies are topped with some nice soft whipped cream.
soft: One soft filling for a pie would be French silk. This pie is one that does not contain any raw eggs. There is an Oreo cookie crust, smooth chocolate filling, topped with home made whipped cream.
chiffon:  These pies contain an air filling type crust.  You get this texture by mixing unflavored gelatin and a fruit curd like lemon together. Then lighting fold whip cream. All this makes your pie have an airy type texture.
meringues: A meringue pie usually consists of  stiffy beaten egg whites only combined with sugar. lastly a shell filled with either fruit or ice-cream. 

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