Practical Homemaking

Teach basic Principals of Homemaking

Cooking, Sewing, and Home Decor
Lesson Plan 1 Pie Making

Preparation Noes
 Classroom Preparation Blue is Teacher
o Supplies Green is Student
 Mixing bowl Black is both
 Spoon
 Measuring cups
 Measuring spoons
 Pastry cutter
 Sugar
 Shortening
 Ice water
 Liquid measuring cup
 Flour
 Salt
 Milk
 Oil
 Pie pan
 Pudding mix
 Plastic warp
 Rolling pin
 Oven
o Technology
 Projector
 Camera
o Personal Protection
 Close toed shoes
 Lab coat
o Time
 20min set up
 10min student demo
 15min demo/presentation
 50min lab time
 15min clean up
 Total class time 1hr30min
 Total teacher time 1hr50min
 Preparatory Assignments
o Student demo
 Introduction/Motivation
o (Funny videio 2 minutes)
https://www.youtube.com/watch?v=1cNiYsU5fhc
o Kahoot quiz
 Performance Objective
o To successfully make a pie from scratch that looks good
and is edible.
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Presentation
1. Play Kahoot Game 5 minutes
https://create.kahoot.it/ Video 2 minutes
username: daramm Lecture 5 minutes
password: Familyis#1 Demo 18 minutes
Making Pie is EASY Lab 45 minutes
a. Have you made a pie Clean up 15 minutes
i. Yes Oil Pastry is for
ii. No students
b. What kind of crust did you use Double Crust is for
i. Graham cracker Crust Teacher
ii. Premade crust Last one is if you need
iii. Butter, lard, or Crisco help.
iv. Other
c. What is your Favorite pie
i. Apple
ii. French Silk
iii. Pumpkin
iv. Other
d. What is the job of fat in pie
i. Add flavor and flakiness
ii. There is fat in pie
iii. To make a mess
iv. To make making pies hard
2. Show funny Youtube clip
a. https://www.youtube.com/watch?v=1cNiYsU5fhc
3. Do pie Demo
a. Mix flour and salt in a bowl (have prepared at beginning)
b. Have the shortening measured out
c. Have one crust made and ready to go
d. Have filling made and ready to go
e. Add in shortening
f. Cut shortening in tell there are small chunks of fat and
some flour or right before color changes color.
g. Carefully drip water in
i. Add a teaspoon water first, and then a couple of
drops after that
ii. Add water just until all the dough stick together
and it is not crumbly.
h. Roll dough out between plastic wrap
i. Plastic warp at the bottom and on top
ii. Make sure the plastic wrap does not get under
dough
iii. Try to get it into a circle a little bit bigger than
pie pan
i. Take the top layer of plastic wrap off
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j. Lift dough up and place in middle of pie pan

k. Push dough to the outside of pan
l. Do the edges up nice
i. Use fork
ii. Pinch
iii. Spoon
iv. Lattice
1. Roll out a second piece of dough
2. Cut into strips.
3. Place a 4-6 strips on a piece of clear wrap
4. Start in the middle and start weaving
other strips between the ones you
originally placed down.
m. Poke crust with fork to prevent air bubbles
n. Bake crust/Fill pie and place lattice top on and bake
o. Shells back 8 minutes and then check than 5 more
p. Bake 30 minutes
Content
1. Fat
a. Fat is used to make pies flaky and tender
b. This is done by rolling the small chunks of fat that melt
when cooked
c. Pie is to be cold when making so that the fat does not
melt prematurely.
d. When you use oil, you coat all the flour in oil and the
crust is not as flaky but is tender.
2. Lattice (The one the teacher makes)
a. It is a top to a pie that looks woven
b. It vents naturally
c. Made by weaving pieces of crust before baking
3. Other tops
a. Basic with vent holes. Can be decorative or just slits. A
flat sheet of pie crust
b. Must have holes to let steam out of the pie
c. Crumble crust made out of oats, butter, flour, and sugar
usually
d. No crust is for non-baked pies (The one the students
make) These pies do not have a crust top, but are often
time decorated with whip topping, chocolate, or other
yummy treats.
Application
 Practice
o Class will make pies
 Handouts
o N/A
 Worksheets/Activates
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o Kahoot.it quiz and out of class (make at home pictures)

Evaluation
 Formative
o Ask question referring to presentation/demo
o Look to see how pies and pie crust turned out
o Look at pictures from their out of class practice
 Summative
o Grade the student demo according to Sister Day’s rubric.
o Grade the at home projects based on if they used the
skills they learned and were taught in class.

Recipes in Pie section of book on pages 440-460

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