Prepare Pie Dough For A Single And A Double Crust

Whether you are preparing dough for a single crust pie or a double crust pie, the mixing procedure is the same. The first step you will need to do is to a. Measure or weigh the ingredients. You have already learned how to measure or weigh ingredients, but there is one caution that needs to be emphasized. That is, do it accurately.

b. Prepare ingredients for use. Recipe card 1-1 shows the ingredients you will need to prepare the dough for a pie crust. Once you have gathered the ingredients in the work area, you must then prepare them for use. Be sure to sift the flout and salt together.

c. Combine the ingredients. The "METHOD" column tells you the exact procedure for combining the ingredients. Mix them carefully to get a tender pie crust. If you change the amount of ingredients, time, temperature, or mixing methods given in the recipe, you'll get a faulty! crust. You can mix the pie dough by hand or machine. When you use the mixing machine, use the pastry knife attachment with the machine on low speed. Follow these steps in either hand or machine mixing of pie dough.

(1) Step 1. Blend the dry ingredients with shortening until the dough particles are the size stated in the recipe.

(2) Step 2. Add the water and mix the dough until it is just formed. Roll the mixed dough into a cylinder (see figure 2).

Images Faulty Pastry Dough
Figure 2. Rolling mixed dough into a cylinder.

d. Make up dough products into baking portions. Once the dough has been made into a cylinder, put the dough cylinder into the refrigerator for an hour or longer so that it will be easier to handle.

(1) Divide dough into equal sizes. After the dough has rested, scale it into pieces of the right size and shape these pieces into smooth balls (see figure 3).

(2) Roll dough (bottom and top). Now sprinkle each piece of dough lightly with flour and flatten gently. Follow the steps shown in figure 4 -in rolling pie dough by hand. For machine rolling, use chilled, rather than firm dough. Put the scaled balls into the dough rolling machine, which produces circles of desired thickness and diameter. Check the diameter of hand-rolled circles by turning the pie pan to be used upside down on the rolled-out dough. The finished size of the circle will depend on whether you use it for a bottom or top crust. The bottom crust will extend 1-1/2 to 1-3/4 inches past the outside of the pie pan edge. The dough circle for the top crust will extend 1/2 to 1 inch beyond the pan's edge.

e. Place bottom dough in pans. To pan the dough for a one-crust pie, follow the steps shown in figure 5.

f. Bake dough for prebaked pie shells. Bake the pie shell at 450° F for about 10 minutes or until golden brown. If available, place an empty pie pan inside of shell before baking to help prevent shrinking and puffing.

Figure 4. Steps in rolling pie dough by hand.

Figure 4. Steps in rolling pie dough by hand.

Continue reading here: Preparing Onecrust Pies

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