Pies
what types of pies can you make?
fruit, custard, ect
what is the purpose of flour in pastries?
Gives structure
what is the 3-2-1 method
3 parts flour, 2 parts fat, and 1 part water by weight
what temperature of water is used for pastries?
ice cold
what is blind baking?
Pre Baking a pie shell
Baking a pie crust without a filling
what does fat add provide for pastries
Makes pastry tender by preventing gluten from over-developing
what is fluting
the decorative outside edge
What are the different types of fat you can use in pastries
shortening, butter, lard, oil
how do you prevent pie crust from shrinking?
do not stretch it or pull on it
What are the four characteristics of a high quality pastry
Tender
Flaky
Lightly/Evenly Brown
Pleasing Flavor