6 Pastry and Pie Making Explained

Key Concepts

• Pastry Types
• Pastry Dough Preparation
• Filling Preparation
• Baking Techniques
• Decorating and Finishing

Pastry Types

There are several types of pastry, each with its own characteristics and uses. Common types include:

• Shortcrust Pastry: Used for pies and tarts, it is made with flour, fat, and water. It is sturdy and holds its shape well.
• Puff Pastry: Made by layering butter and dough, it creates a flaky texture. Used for pastries like croissants and vol-au-vents.
• Choux Pastry: Made with flour, butter, water, and eggs. Used for cream puffs and éclairs.
• Filo Pastry: Very thin and delicate, used for baklava and spanakopita.

Example: Shortcrust pastry is ideal for a classic apple pie, providing a sturdy base that can hold the weight of the fruit filling.

Pastry Dough Preparation

Preparing pastry dough involves mixing flour and fat, then adding liquid to form a dough. Techniques vary by type:

• Rubbing In: For shortcrust pastry, rub cold fat into flour until the mixture resembles breadcrumbs.
• Lamination: For puff pastry, roll out dough and butter, then fold and roll multiple times to create layers.
• Blind Baking: For some tarts and pies, the pastry is baked without filling to set the crust before adding the filling.

Example: To make puff pastry, start with a dough base, roll it out, and spread a layer of cold butter. Fold the dough into thirds like a letter, roll out again, and repeat the process several times.

Filling Preparation

Filling preparation depends on the type of pastry and desired flavor. Common fillings include:

• Fruit Fillings: Such as apple, cherry, or berry, often sweetened with sugar and thickened with cornstarch.
• Cream Fillings: Such as custard or pastry cream, made with eggs, milk, and sugar, often flavored with vanilla.
• Meat Fillings: For savory pies, such as chicken pot pie, made with cooked meat, vegetables, and a creamy sauce.

Example: For a lemon meringue pie, prepare a lemon curd filling by simmering lemon juice, sugar, eggs, and butter, then topping with meringue and baking until golden.

Baking Techniques

Baking pastry requires careful temperature and timing to achieve the desired texture and color:

• Preheating: Ensure the oven is preheated to the correct temperature before baking.
• Baking Time: Monitor the pastry closely to prevent over-browning or under-baking.
• Steam Control: For some pastries, like puff pastry, controlling steam can enhance flakiness.

Example: When baking a custard tart, preheat the oven to 350°F (175°C). Bake the tart until the custard is set but still slightly wobbly in the center.

Decorating and Finishing

Decorating enhances the appearance and flavor of pastries and pies:

• Glazing: Apply a glaze, such as egg wash or sugar glaze, to add shine and color.
• Toppings: Add toppings like nuts, fruit, or whipped cream for added texture and flavor.
• Presentation: Arrange pastries attractively on a serving platter to enhance appeal.

Example: For a cherry pie, brush the top crust with egg wash and sprinkle with sugar before baking. After baking, cool the pie on a wire rack and serve with a scoop of vanilla ice cream.

Analogies

Think of pastry making as building a house. The dough is the foundation, the filling is the interior, baking is the construction process, and decorating is the finishing touches. Each step is crucial for creating a beautiful and functional final product.

Another analogy is to consider pastry making as creating a painting. The dough is the canvas, the filling is the subject, baking is the process of applying color, and decorating is the final detailing to make the painting complete.