This week we're done with our fifth and last experiment
which is.....
Pie Crust
Before start...
we had a short brief and each group are given a different tasks.
The objectives of the experiment:
- Evaluate two-crust pies, with particular emphasis on evaluation of the crusts.
- Identify techniques that are helpful in minimizing the soaking of pie crust.
The Basic Formula of Pie Crust
Ingredients:
55 g All purpose flour
1.5 g Salt
1.5 g Salt
33 g Shortening
20 ml Water
Method:
- Stir flour and salt together with a 4-tined fork.
- Add shortening and cut in with a pastry blender until pieces are the size of uncooked rice grains.
- Toss the flour mixture lightly with a fork while lowly adding the water.
- After all of the water is added, stir approximately 10 strokes with the fork until the dough form into ball.
- Role the ball into a circle of dough 1/8" thick, using the special guides to control thickness.
- Fold the rolled dough in quarters. Unfold in a 5" pie plate, adjusting to fit up the side without stretching the dough.
- Trim 1/2" beyond the edge of the pie plate and flute the dough so that it rests on the lip of the plate.
- Bake in a preheated oven at 218⁰C (425⁰F) for approximately 20 minutes, until the crust is golden.
The Basic Formula of Custard Pie Filling
Ingredients:
72 g Egg
236 ml Milk
25 g Sugar
2 ml Vanilla Essence
Method:
- Beat egg gently with a rotary eggbeater until uniformly blended.
- Scald milk to 65⁰C. Add milk, sugar, and vanilla essence to egg and stir until blended.
- Pour into an unbaked pie shell and bake at 175⁰C (350⁰F) until mixture is set to the point where knife inserted halfway between the center and the edge of the knife comes out clean.
Tasks:
Variations in filling treatment.
- Cold filling - prepare 1 crust using the basic pastry formula, but do not bake and do not puncture with a fork. Prepare filling using the basic formula for a custard pie filling, but let it cool to room temperature and then pour into the unbaked pastry shell. Bake as in basic formula for custard pie filling.
- Partially baked crust - prepare filling as in basic custard formula. Prepare the crust as describe in the 1-crust pastry formula, but do not assemble the pie until the pastry has been punctured with a 4-tined fork to avoid blistering and then baked 4 minutes in a preheated oven at 218⁰C (425⁰F). then the filling is poured in, and the pie is baked according to the basic formula for custard pie.
- Baked crust, hot filling - Prepare the basic 1-crust pastry formula, but bake the punctured crust for 12 minutes until golden brown in a preheated oven at 218⁰C (425⁰F). Prepare the custard filling and pour the hot filling into the baked crust. Bake the pie according to the directions in the custard pie filling formula.
Ingredients:
Method:
Making the Pie Crust...
Custard Filling...
Final product:
Final report:
Apple Pie...
Custard Pie...
Until we meet again in the next experiment...
(^_^)v
