TLE GRADE 11:Bread and Pastry

Production

METHODS
OF MIXING
SINGLE
CRUST PIE

Learning Task:
1.identify the tools and equipment
used in making pie crust,
2.list down the basic ingredients
in making pie crust and describe
each, and
3. perform one pie crust following
the correct procedure.

ROLLING PIN

EASURING CUP
FOR SOLID
PASTRY
BLENDER

MEASURING CUP
FOR LIQUID

MEASURING
SPOON

Basic
Ingredients:
All-Purpose
Flour
Shortening
Salt
Water

Flour forms the structure and

bulk of the crust.
Fat adds flavor and creates a
flaky texture.
Liquid binds the dough and
keeps it pliable.
Salt enhances the flavor and
helps brown the crust.

Terms and Definition used in

Bake - To cook in an oven with
making crust pie:

dry heat. The oven should

always be heated for 10 to 15
minutes before baking.
Cut in - To distribute solid fat
throughout the dry ingredients
using a pastry blender, fork, or
two knives in a scissors motion.

Terms and Definition used in

making crust pie:
Dough - A soft, thick mixture
of flour, liquids, fat, and other
ingredients.
Single Crust Pie is a dessert
that does not have a top crust.
It only has the bottom crust
that lines the pie plate and
holds the filling

Procedure:

1. Cut the shortening

into the mixture of
flour and salt with the
use
of
a
pastry
blender or two knives.

2.
Measure
and
sprinkle cold water
over the flour mixture
to produce tender
pastry.

3. Shape the pastry d

4. Roll the pastry dough

from the center to the
edges, applying even
pressure. Gently unfold
the dough and fit loosely
to the pan.

5. Fit the pastry to the

bottom and sides of
pan. Prick the pastry
shell with a fork. Bake
at 450F in an oven for
12-15 mins.

Some important tips

and warning in making
crust pie:

For Ingredients:

Flour:
For a tender crust, choose a
low-protein flour. Pastry flour,
with a protein content of
about 8-10%, ranks between
all-purpose flour and cake
flour.

For Ingredients:

Flour:
All-purpose flour works just
fine for pie crusts, while
cake flour might lack enough
protein to form a workable,
elastic dough.

For
Fat:Ingredients:

Crusts made with all butter are

very flavorful, though they are
generally not quite as flaky as
crusts made with shortening or
lard.
Vegetable
shortening
pie
doughs are easier to work with
and hold their shape better than
all-butter crusts, but the flavor

For Ingredients:

Fat:
Lard produces the flakiest
crust, but processed lard can
have a chemical aftertaste.
Some of the best pie crusts
are made with a combination
of fats: half butter, for flavor,
and half shortening or lard,
for flakiness.

For
Ingredients:
Liquid:

When adding liquid to the

flour and fat mixture, it
should be ice-cold in order to
keep the pieces of fat cool
and separate.
Always
add
liquid
a
tablespoon at a time, tossing
with the flour mixture.

For Ingredients:
Liquid:
Humidity can affect dough
performance, so you might
need less liquid than the
recipe calls for.
A little bit of acidvinegar or
lemon juicehelps tenderize
the dough and prevents it
from oxidizing.

For Ingredients:

Salt: dont forget to add a

pinch of salt to enhance the
flavor of your crust.
For a sweeter crust, add a
tablespoon
or
two
of
confectioners
sugar.
Granulated sugar can make
the dough sticky and harder
to work with.

For Baking:
1. To keep the crusts edges from
getting too dark, cover them with
strips of foil or a pie shield during
the first half of the baking time.
2. Use a pie pan that absorbs,
rather than reflects, heat: use
glass, ceramic, or dull-finished
metal pans.

For Baking:
3. Before pouring the filling into
the unbaked pie crust, you can
brush the bottom and sides of
the unbaked pie crust with
lightly beaten egg white or
melted jelly. This will help
create a seal to keep the crust
crisp.

1
cup

1
tablespo
on
1/4

1/
4

34

Procedure:
1. Cut the shortening into the mixture
of flour and salt with the use of a
pastry blender or two knives.
2. Measure and sprinkle cold water
over the flour mixture to produce
tender pastry.
3. Shape the pastry dough.

Procedure (cont):
4. Roll the pastry dough from the center
to the edges, applying even pressure.
Gently unfold the dough and fit loosely
to the pan.
5. Fit the pastry to the bottom and sides
of pan. Prick the pastry shell with a
fork. Bake at 450F in an oven for 1215 mins.