13.1 Pie and Pastry Introduction
Before You Come to Lab
Name: _________________________________
Watch the “Binging with Babish—Making Apple Pie” video posted on Canvas.
- What appliance does he use to cut the fat into the flour?
- What does he put the pie on before he bakes it?
Pastry Method
The pastry method is similar to the biscuit method because it includes a step of cutting solid fat into the flour mixture. It is important to use a solid fat when making pastry to get a flaky and tender crust. In the lab, we will compare lard (refined pork fat) and vegetable shortening (made from soy and palm oil). It is also possible to use butter or margarine when making pastry.
Pastry Ingredients and Functions
| Ingredients | Function |
|---|---|
| Flour | Structure |
| Shortening/ Lard | Limits gluten development |
| Water | Hydration |
| Salt | Taste |
Pastry Method Steps
- Mix flour and salt together in a bowl.
- Cut in fat using a pastry blender until the fat resembles small peas.
- Sprinkle water over the flour mixture and toss to form a dry dough.
- Add more water if necessary to form a ball of dough.
- Roll out based on the type of pie being made.
Shortening Power: Ability to limit gluten development
Oil > lard > shortening > butter/margarine
Less lard is needed than shortening in the pastry recipe due to its greater shortening power.
