12.5 Pastry – Fruit Pies
Objectives
- To compare compositions of various fats by studying labels.
- To develop skillful manipulative techniques in handling pastry.
- To identify the role of each ingredient in pastry.
- To apply the principles involved in making a fruit-filled double crust pie.
Laboratory Problem
- Prepare a single crust pie shell appropriate for a cream or chiffon pie filling.
- Prepare a fruit pie, following the recipes and procedures given below for double crust pies:
Pastry
| Single Crust | Double Crust | |
| Sifted flour | ½ cup | 1 cup |
| Salt | ¼ tsp. | ½ tsp. |
| Lard
OR Vegetable shortening |
2 tbsp.
2 tbsp. + 1½ tsp. |
¼ cup
⅓ cup |
| Cold water | 1 tbsp. (approx.) | 2 tbsp. (approx.) |
Preheat oven. Mix flour and salt; cut in fat until size of small peas. Sprinkle water over flour mixture while tossing lightly with a fork. Work dough against side of bowl until it holds together. Shape into a ball.
Procedure for a Single Crust Pie Shell:
- On lightly floured board or countertop, roll dough into circle about 8 inches in diameter, less than ⅛-inch thick or until only a slight dent remains when finger is pressed into dough. Use pastry guides to keep thickness even.
- Carefully lift and ease into 6-inch pie pan without stretching. Trim off excess dough leaving ¼-inch overhang; fold this under itself and crimp crust without stretching.
- Prick bottom and side of crust with a 4-tined fork.* Bake at 425°F for 8-10 minutes or until a golden brown. If crust bubbles in oven, prick with fork. Cool before filling.
*Omit this step if the filling is to be baked in the uncooked shell, e.g., for a fruit, pumpkin or pecan pie.
Procedure for Double Crust Pie:
- Divide dough in half. Roll one half into a circle 8 inches in diameter, less than ⅛ inch thick, or until only a slight dent remains when finger is pressed into dough. Use pastry guides to keep thickness even.
- Fit into 6-inch pie pan without stretching; trim off excess at edge of pan.
- Roll out top crust and cut steam vents.
- Place filling in pie shell; moisten edge of bottom crust with water. Place top crust on; press gently around edge. Cut excess crust, leaving ¼-½ -inch overhang; fold this under bottom crust and crimp edge.
- Place pie pan on a baking sheet and bake at 450°F for 10 minutes. Reduce heat to 400°F and bake 20-30 minutes, or until crust is golden brown and fruit, if raw when placed in pie shell, is cooked.
Apple Pie
| Pastry for 6-inch double crust pie | 1½ cups sliced, peeled cooking apples |
| 1¼ tsp. flour | ¼ cup sugar |
| ⅛ tsp. cinnamon | 1 tsp. lemon juice |
| 1 tsp. butter |
Prepare pastry through step 3, above. Combine apples with dry ingredients and place in pie shell. Sprinkle with lemon juice and dot with butter. Proceed as directed for double crust pie.
Peach Pie
| Pastry for 6-inch double crust pie | 1½ tsp. cornstarch |
| 2 tbsp. peach juice from can | 2 tbsp. sugar |
| ¾ cup drained, canned, sliced freestone peaches | 1/6 tsp. cinnamon |
| dash nutmeg | 1 tsp. butter |
Prepare pastry through step 3, above. Mix cornstarch, sugar, cinnamon and nutmeg. Blend in peach juice. Cook over medium heat until thickened. Remove from heat and add peaches and butter. Pour cooked filling into pie shell. Proceed as directed for double crust pie.
Blueberry Pie
| Pastry for 6-inch double crust pie | 1½ tsp. cornstarch |
| ¾ cup drained, canned berries | 3 tbsp. sugar |
| ½ tsp. lemon juice | 2 tbsp. berry juice from can |
| 1 tsp. butter |
Prepare pastry through step 3, above. Mix cornstarch and sugar; blend in berry juice. Cook over medium heat until thickened. Remove from heat and add berries, lemon juice and butter. Pour cooked filling into pie shell. Proceed as directed for double crust pie.
Cherry Pie
| Pastry for double crust pie | 2 tbsp. cherry juice from can |
| ¾ cup drained, canned sour cherries | ¼ cup sugar |
| ⅛ tsp. almond extract | 2 tsp. quick cooking tapioca |
| 1 tsp. butter |
Combine all filling ingredients except butter. Let stand 20 minutes. Prepare pastry through step 3, above. Pour filling into pie shell and dot with butter. Proceed as directed for double crust pie.
Characteristics of the Standard Product: Fruit Pies
See section 12.5
Evaluation
See a list of common defects in pastry and pies in section 12.6.
| Pastry Shortening | Pastry | Filling | ||||
|---|---|---|---|---|---|---|
| Appearance | Texture | Flavor | Appearance | Texture | ||
| Apple | ||||||
| Peach | ||||||
| Blueberry | ||||||
| Cherry | ||||||
