PIE & TART

HTC215
FUNDAMENTAL OF BAKING

PIE AND TART MAKING

LEARNING OUTCOME:
Understanding pie and tart making:

a.Understanding Theory:
Ingredients, Different types of doughs for Pie and Tart,
Appropriate equipment, Production of Pate brisee, Patee
Sucree and Pate Sablee. Terms & Glossaries

Practical:
Baking methods, Presentation, Trouble shooting

PIE AND TART

PIE AND TART

PIE DOUGH
• Pie pastry is a simple product in terms of its

ingredients: flour, shortening, water, and salt.
• Yet success or failure depends on how the

shortening and flour are mixed and how the
gluten is developed.
• The key to making pie dough is proper
technique.

TYPE OF PIE SHELL

Types of Pies shell / casing
-Pies may be classified into two groups based on
method of assembling and baking.
1) Baked pies/ Double crust pie
Baked pie shells are filled with a prepared filling,
chilled, and served when the filling is firm enough to
slice. Cream pies are made with pudding or boiled
custard-type fillings.

2) Unbaked pies/blind bake pie/pre bake
Raw pie that baking a pie crust or other pastry without
the filling





TYPE OF PIE DOUGH

• There are variety basic types of pie dough:
1)Flaky and mealy
2)Short Crust – for savoury
3)Sugar crust – for sweet

• The difference between the two is how the fat
is blended with the flour. RUBBING METHOD

TYPE OF PIE DOUGH

FLAKY PIE DOUGH MEALY PIE DOUGH
• the fat is cut or rubbed into the flour until • the fat is blended into the flour more thoroughly,

the particles of shortening are about the until the mixture looks like coarse cornmeal.
size of peas or hazelnuts. • The crust is very short and tender because less
• When water is added, the flour absorbs
water and develops some gluten. gluten can develop.
• Flaky doughs are used for top crusts and • Less water is needed in the mix because the flour
for prebaked pie shells.
won’t absorb as much as in flaky dough.
• The baked dough is less likely to absorb moisture

from the filling and become soggy.
• Mealy dough is used for bottom crusts in baked

fruit pies and soft or custard-type pies because it
resists sogginess.

PIE AND TART

Brisée, Sucrée, Sablée

• Pate Brisee – no sugar, perfect for savory dishes, very flaky,
but softer than the American style.  Also better baked with a
filling, than blind baking. Flaky and mealy dough. Great for:
Savory meat pies, and quiche

• Pate Sucree – sugar crust/sweet, full of sugar, butter and
cream, softer than the others, similar to a thin crunchy baked
scone (best I can describe), beautiful blind bake. Great for:
Cream pies, chocolate ganache pies, and fruit curd tarts.

• Pate Sablee – A cross between a Sucree and a shortbread
cookie, a great crunch, sweet and a beautiful blind bake.
Great for: Fruit tarts

FUNCTION OF INGREDIENT

• FLOUR
-Pastry flour is the best choice for pie doughs.
-It has enough gluten to produce the desired
structure and flakiness yet is low enough in gluten
to yield a tender product, if handled properly.
-If stronger flours are used, the percentage of
shortening should be increased to provide more
tenderness.

TEMPERATURE OF PIE

• Pie dough should be kept cool, about (15°C),
during mixing and makeup for two reasons:

1. Shortening has the best consistency when cool.
If it is warm, it blends too quickly with the flour.
If it is very cold, it is too firm to be easily
workable.

2. Gluten develops more slowly at cool
temperatures than at warm temperatures.

STEP FOR MAKING PIE AND TART

WEIGHING/SCALING

MIXING : RUBBING METHOD
OR CREAMING METHOD

1)Rub the fat into the sifted dry
ingredients.
2)mix the combined liquid
ingredients into the dry ingredients

MAKE UP – FLUTED PIE

OTHER PIE CRUST

CRUMB CRUSTS

• Graham cracker crusts are popular because they have an
appealing flavor and are much easier to make than pastry
crusts.

• Crumb crusts are used only for unbaked pies, such as cream
pies and chiffon pies.

• Be sure the flavor of the crust is compatible with the filling.

• Lime chiffon filling in a chocolate crumb crust is not an
appealing combination.

• Some cream fillings are so delicate they would be
overwhelmed by a crust that is too flavorful.

• Baking the crust makes a firmer, less crumbly crust and
increases flavor.

SCRAP TRIMMING

• Reworked scraps or trimming are tougher
than previous freshly made dough.

• May combined with mealy dough or used
for bottom crust only.

THE SOGGY BOTTOM

• A common pie fault is an underbaked bottom crust or a crust that soaks up
moisture from the filling.

• Soggy bottoms can be avoided in several ways.
1. Use mealy dough for bottom crusts. Mealy dough absorbs less liquid than
flaky dough.

2. Use high bottom heat, at least at the beginning of baking, to set the crust
quickly. Bake the pies at the bottom of the oven.

3. Do not add hot fillings to unbaked crusts.

4. Use dark metal pie tins, which absorb heat.

(If you use disposable aluminium pans, choose pans with the bottoms coloured
black.)

TIPS FOR HANDLING DOUGH

■ Too much handling = Tough pastry

▪ Causes gluten to overdevelop

▪ Handle gently at all times and as little as possible

■ DO NOT:

▪ Overmix the dough when adding liquid
▪ Use the rolling pin vigorously
▪ Stretch the pastry into the pie plate

PIE AND TART FILLING

Fillings make pies and tarts distinctive and flavorful
a) Cream: Use a cornstarch-thickened
pudding mixture to make a cream filling,
often have meringue topping.

b) Fruit: Cooked Fruit, Cooked Juice,
Baked Fruit

PIE AND TART FILLING

c) Custard:
•Filled with custard made from milk,
eggs, and sugar (may contain other
ingredients)
d) Chiffon
• Light and airy, filled with a mixture

containing gelatin and cooked beaten
egg whites
• Some also contain whipped cream

Assembling and Storing Pies and Tarts

• Assembling tarts consists of three steps:
– Line shell with prepared sweet dough. Bake blind
and cool completely
– Prepare pastry cream, curd or other filling. Pour
filling into prepared crust
– Refrigerate or freeze filled tart shells until filling is
set.

• Tarts can be coated with a shiny topping called glaze;
it adds eye
appeal and protects fresh fruit from browning

• Pies and tarts filled with cream or custard must be
refrigerated to slow bacterial growth

ASSEMBLING PIE AND TART

CONVENIENCE PRODUCT

• Preformed pie and tart shells are available in a
range of sizes and styles, both raw and prebaked

• Prepared pie fillings are also available in a
variety of fruit and custard flavors, offering
convenience, consistency and the ability to serve
fruits out of season

• Shelf life of these fillings tends to be
extremely long, often without the need for
refrigeration

CHARACTERISTIC PIE AND TART

■ Tender
■ Flaky

■ Layers of gluten will separate layers of fat
and expanded by steam

■ Lightly and evenly browned
■ Pleasing flavor

TROUBLESHOOTING PIE AND TART

BLIND CRUST

■ Baking a pie crust without a filling
■ Dock: Must prick the bottom of the pie crust with a fork to prevent

blistering during baking or use dry beans or pastry beads to weigh
down the pastry

Fluting: Decorative edge given to pastries

Shortcut Lattice Crust FORKED OR

SCALLOPED EDGE LATTICE CRUST

HERRINGBONE EDGE

PINCHED EDGE DECORATIVE LEAF EDGE