Assembly And Baking

TYPES OF PIES

Pies may be classified into two groups based on method of assembling and baking.

1. Baked pies.

Raw pie shells are filled and then baked. Fruit pies contain fruit fillings and usually have a top crust. Soft pies are those with custard-type fillings or,in other words,liq-uid fillings that become firm when their egg content coagulates.They are usually baked as single-crust pies.

2. Unbaked pies.

Baked pie shells are filled with a prepared filling, chilled, and served when the filling is firm enough to slice. Cream pies are made with pudding or boiled custard-type fillings. Chiffon pies are made with fillings that are lightened by the addition of beaten egg whites and, sometimes,whipped cream. Gelatin or starch gives them a firm consistency.

Procedure for Rolling Pie Dough and Lining Pans_

1. Scale the dough.

8 ounces (225 g) for 9-inch (23-cm) bottom crusts 6 ounces (175 g) for 8-inch (20-cm) bottom crusts

6 ounces (175 g) for 9-inch (23-cm) top crusts 5 ounces (150 g) for 8-inch (20-cm) top crusts

Experienced bakers are able to roll crusts using less dough because less needs to be trimmed when the dough is rolled to a perfect circle of the exact size needed.

2. Dust the bench and rolling pin lightly with flour.

Too much dusting flour toughens the dough. Use no more than needed to prevent sticking.

3. Roll out the dough.

Flatten the dough lightly and roll it out to a uniform V8-inch (3-mm) thickness. Use even strokes and roll from the center outward in all directions. Lift the dough frequently to make sure it is not sticking. The finished dough should form a perfect circle.

4. Place the dough in a pan.

To lift the dough without breaking it, roll it lightly around the rolling pin. Allow the dough to drop into the pan and press it into the corners without stretching it. Stretched dough shrinks during baking. There should be no air bubbles between the dough and the pan.

5. For single-crust pies, flute the edges, if desired, and trim off excess dough.

Some bakers feel that fluted edges add to the appearance of the product. Others feel that fluting takes too much time and produces only a rim of heavy dough that customers leave on their plates.

6. For two-crust pies:

Fill with cold filling, place the second crust on top, and seal the top and bottom crusts together at edges. Flute, if desired, and trim excess dough. Apply desired wash or glaze to top.

7. Bake as directed in the recipe.

THE SOGGY BOTTOM

A common pie fault is an underbaked bottom crust or a crust that soaks up moisture from the filling. Soggy bottoms can be avoided in several ways.

1. Use mealy dough for bottom crusts. Mealy dough absorbs less liquid than flaky dough.

2. Use high bottom heat, at least at the beginning of baking, to set the crust quickly. Bake the pies at the bottom of the oven.

3. Do not add hot fillings to unbaked crusts.

4. Use dark metal pie tins, which absorb heat. (If you use disposable aluminum pans, choose pans with the bottoms colored black.)

Pies 983

Pr rocedure for Preparing Baked Pies

Note: For pies without a top crust, omit steps 3 through 7.

Line the pie pan with the pie dough as in the basic procedure (Figure 34.1).

Fill with cooled filling. See Table 34.1 for scaling instructions. Do not drop filling on the rim of the pie shell; this makes it hard to seal the rim to the top crust. To avoid spilling custard filling, place the empty shell on the rack in the oven and then pour in the filling. Roll out the dough for the top crust.

Perforate the top crust to allow steam to escape during baking. Moisten the rim of the bottom crust to help seal it to the top crust. Fit the top crust in place. Seal the edges together firmly and trim excess dough. An easy way to do this is to press the rim with the tines of a fork. Alternatively, the rim may be fluted. An efficient way to trim excess dough is to rotate the pie tin while pressing on the edges with the palms of the hands.

Brush the top with the desired wash: milk, cream, eggs and milk, or water. Sprinkle with granulated sugar if desired. Place the pie on the lower level of an oven preheated to 425° to 450°F (220° to 230°C). The high initial heat helps set the bottom crust to avoid soaking. Fruit pies are usually baked at this high heat until done. For custard pies, reduce the heat to 325° to 350°F (165° to 175°C) after 10 minutes to avoid overcooking and curdling the custard. Custard pies include those containing large quantities of egg, such as pumpkin pie and pecan pie.

Table 34.1

Scaling instructions for Baked Pies

Pie Size

Weight of Filling

U.S.

Metric

U.S.

10 in.

20 cm 23 cm 25 cm

26-30 oz 32-40 oz 40-50 oz

750-850 g 900-1150 g 1150-1400 g

Note: Weights are guidelines only. Exact weights may vary, depending on the filling and the depth of the pans.

Note: Weights are guidelines only. Exact weights may vary, depending on the filling and the depth of the pans.

Figure 34.1

Preparing baked pies.

Figure 34.1

Preparing baked pies.

(a) Line the pie pans with the pie dough.

(b) Fill with cooled fillings.

(c) Fit the top crusts in place.

(d) Seal the top crust to the rim and trim the dough from the edges.

(a) Line the pie pans with the pie dough.

(b) Fill with cooled fillings.

(c) Fit the top crusts in place.

(d) Seal the top crust to the rim and trim the dough from the edges.

Procedure for Preparing Unbaked Pies

1.

Line a pie pan with pie dough as in the basic procedure.

2.

Dock the crust well with a fork to prevent blistering.

3.

Place another pan inside the first one so the dough is between two pans. This is called double-panning.

4.

Place the pans upside down in an oven preheated at 450°F (230°C). Baking upside down helps keep the dough from shrinking

down into the pan.

Some bakers like to chill the crusts before baking to relax the gluten and help reduce shrinkage.

5.

Bake at 450°F (230°C) for 10 to 15 minutes. The top pan may be removed during the last part of baking so the crust can brown.

6.

Cool the baked crust completely.

7.

Fill with cream or chiffon filling. Fill as close as possible to service time to prevent soaking the crust.

B.

Chill the pie until it is set enough to slice.

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