Although we think of the pastry chef as one who

makes ALL of the bread, cakes, candies, and pies,

a true pastry is defined as a dough made from fat,
flour, and liquid that bakes in layers. The layers
create what we refer to as flakiness.
Fat particles In a pie crust
shown here in pastry, the fat
yellow, and flour is distributed in
is brown. pieces
throughout the
flour.

As the dough is
rolled out, the fat
and flour become
layered together.
As the pie crust bakes, the fat layer melts away and air
pockets form in their place. The new layers of air pockets
plus the flour layers form flakes.
The layered or flaky pastry
doughs are used to make
a variety of breads,
candies, desserts, and of
course pie crusts!

A pastry, whether it is a bread

such as croissants or a dessert
such as Napoleons, is considered
a challenge to many bakers. The
layers of fat and flour are delicate
and have to be handled with care.
 Flour provides the
structure of the Liquids add the moisture
product. Over- and hold the dough
measuring flour together part of the
creates toughness. structure. The most common
Flour contains a is water, milk adds flavor
protein called gluten. and nutrients. Too much
This can also cause a liquid causes the product to
tough product if over- become soggy or sticky.
worked.
Ingredients may include one or more kinds of fat animal
fats such as lard or butter create the flakiest pastry; or
vegetable fats such as shortening or margarine that create
a mealy pastry. Even oils might be used, especially to cut
levels of cholesterol. Fat creates tenderness. Too much
fat makes the product crumbly or greasy. If using lard,
decrease the amount of fat by 15-20%.

Sugar, salt, or other spices

add flavor.
 Basic pie crust dough is called 3-2-1
dough, as the weight of the ingredients
are 3 parts flour, 2 parts fat, and 1 part
water.
1. Measure flour
and salt into a
3. Use a fork to
mixing bowl.
toss the flour
2. Use a pastry Put the solid
while very
blender to fat into the
gradually adding
cut in the bowl also.
water. Use your
shortening, eyes and hands to
making coarse judge consistency.
crumbs. Use It takes
1/3 cup approximately
shortening per cup water per 1
1 cup of flour. cup flour.
Overworking the dough at steps 2, 3 or 4 causes the flour
protein (gluten) to form long, tough strands.

4. The flour mixture begins 5. Use your hands

to form clumps clinging to form dough into
together as water is added. a soft, but not
sticky ball.
 Flatten the ball of dough
with your hands. Flour the
surface, both sides of the
dough, and the rolling pin.

The direction you roll out a

pie crust is very important!
Always start in the center
and roll outward. Pick up
the rolling pin and return to
the center before rolling in
an outward direction again.
A wooden rolling pin will
spin if you are doing it
correctly. Maintain circle
shape!
Fold the crust
in half; pick
up the dough
at the foldline,
and place it
across the
diameter of
the pie plate.

Unfold the dough, covering the

entire pie plate. Carefully lift and
coax the dough down into the pan
dont push or stretch it!
If using a metal pie pan, non-shiny is best for allowing
the bottom crust to brown. Glass (ceramic) pans come
in 8, 9, or 10 inch diameters. When using glass pans,
you may need to lower the oven temperature 25 degrees!
 Whether the pie has just a
single bottom crust, or has
a top crust also, the edges
must be finished prior to
baking. This pie shows
two common edge
presentations one done
with a fork in the
foreground, and one being
In some pies, such as lemon fluted in the
meringue, the bottom crust is demonstration.
baked first and the cooked filling
is added later. This is called
baking blind. Before baking an
empty crust, you must poke
holes in it with fork to allow
steam to escape and keep it
lying flat in the pan.
 This all-American apple pie
looks great, especially since
the top crust was glazed
with milk and sugar. The
glaze eliminates the dry-
flour look and allows it to
brown nicely. Glazing
improves flavor and
appearance.

The slashes in the

top of the pie
allow steam to
escape.
Roll out the top Cut this top crust Lay part of the
crust of the pie in into strips, inch strips across a
the usual manner. wide. colorful pie filling,
all going one
Weave the remaining
direction and
strips of pastry over
spaced inch
and under the first
apart.
strips. Flute the
edges.
A roll-in dough method is used in making
puff pastries. The dough must be rolled,
folded, rolled again, layered with butter,
refolded and re-rolled numerous times to
create a very flaky product.

Puff pastry dough must be

kept cold, cut with a very sharp
knife, chilled before baking.

The famous Napoleon dessert

consists of layers of puff pastry and
sweetened creams.
 Phyllo (FEE-low)
dough consists of
paper-thin sheets of
pastry. As it bakes,
the layers separate
into delicate sheets.

Baklava is a
Greek dessert
made of phyllo
dough, nuts, and
honey.
 Pte choux (paht ah SHOE)
is made by combining liquid,
butter, flour, and eggs into a smooth
batter. The mixture is then used to
make clairs, cream puffs, and
profiteroles (pro-FEET-uh-rolls).

Cream puffs filled with

sweetened cream or
pudding.
Profiteroles, or small
round pte choux
pastries, are filled with Eclairs: piped, baked,
ice cream. filled, and iced
 A tart is a plain or puff pastry
dish, usually filled with a sweet
filling. It is most often open,
without a top crust.

Large tarts are made with a shallow pastry. Individual

tarts are small and/or shallow. They commonly have a fruit
or custard filling. They may be made in mini-muffin tins.
 When making a fruit pie, add
sugar to fruit at the very last
minute. The sugar extracts
moisture from the fruit, causing
it to become juicy. A juicy filling
can cause a soggy bottom
crust.
Apple seeds are encased in
shiny, hard pods called
carpels. They resemble a
popcorn hull, and are
indigestible. Use care to
remove them when coring
and slicing the apple. They
never soften during baking.
 A red, Delicious apple is a
variety of apple grown for
eating. They are quite
sweet, and the flesh is soft.
This apple would get very
mushy, if cooked.

Granny Smith (upper left) and the

smaller Jonathan apples (to the right) are
varieties grown for baking. The flesh is
firm, and retains its shape during baking.
All apples oxidize or
These apples are tart. Apples, cherries, brown with exposure
blueberries, and peaches are common to air. Use care not to
fruits used in pies. peel them too early.