Pastry Unit

Pastry Ingredients

100

These four ingredients make up a standard pastry piecrust recipe.

Flour, Fat, Water, Salt

200

This type of flour is low in gluten and makes a tender piecrust. Used by profesional pastry chefs.

Pastry Flour

300

In food service, this type of fat is preferred for making piecrusts.

Hydrogenated vegetable shortening

400

This ingredient binds the flour and fat together to form dough.

Water

500

The only purpose of this ingredient is to add flavour.

Salt

Parts of a Pie

100

This part of a pie is the pastry shell that holds the filling.

Crust

200

This unfilled bottom crust is often baked before adding liquid fillings.

Blind Shell

300

This decorative edge is formed by shaping or pinching the rim of the pie crust.

Fluting

400

A frequently used topping for single-crusted pies.

Whip Cream

500

This topping is made of beaten egg whites and sugar and must touch the crust to prevent shrinking.

Meringue 

Mixing & Handling

100

When rolling pie dough, roll from this point outward.

Center

200

Pie dough should rest this long after mixing before rolling.

30 minutes

300

In this mixing method, the shortening is cut into the flour until pea-sized.

Flaky Method

400

This thickener is commonly used in fruit pies.

Cornstarch

500

Pies with this type of filling may turn lumpy if directions aren’t followed carefully.

Starch- thickened fillings

Baking Terms & Techniques

100

Pricking the dough all over the sides and bottom of the pan with a fork is called this.

Docking

200

Placing another pie pan of the same size inside the crust is called this.

Double panning OR weight crust

300

This means pressing the edges of a piecrust together.

Crimping

400

This technique partially bakes a crust before filling it with a wet filling.

par-baking

500

This mistake causes a crust to shrink away from the edge of the pan while baking.

stretching the dough

Misc.

100

This flour is more easy to work with than pastry flour, and has less gluten than bread flour. Can be used in pastries. 

All-purpose flour

200

Name one type of decorative edge.

Answers vary:

Fork, Fluted, Rope, Braided, Lattice Topping, Cut-out, Impressions

300

How can you store pie crusts for later use?

Freeze in freezer bags to prevent loosing moisture

400

What issue might adding too much water to pie crust cause?

Too tough

500

What issue might adding too much fat to a pie crust cause?

Too crumbly