Week 32 -- Pie Dough Methods

Pies and pie dough crusts have been a big part of baking for a long time and are a staple in many countries. Pies fall into the category of pastries. While pastries can become as complex as one’s imagination and skill allow, pies can be simple and delicious. Pastry making is the art of creating containers for all types of fillings. The cornerstone and important building block for pie (and pastry making) is the dough. There are flaky doughs, mealy doughs, sweet doughs/pastes, puff pastry, choux paste and meringues.

Pies, General Facts

  • A pie is a sweet or savory filling baked into a crust; it may be open faced, full top crust, or lattice top crust
  • A tart is made in a shallow, straight-sided pan, generally open faced with an arrangement of sliced or whole ingredients
  • Pie crusts and tart shells can be made from dough or crumbs

Pie Dough, General Facts

  • Pate Brisee is the most common pie dough, and may be flaky or mealy depending on the size of the fat globules after the fat is cut into the flour
    • Flaky dough is best for top crusts, lattice coverings, pre-baked pies, and do absorb moisture
    • Mealy dough resists moisture better than flaky dough, making it good for when a soggy bottom crust may be a problem, like with custard pies
    • Both flaky and mealy doughs are too delicate for tarts, as tart shells are taken out of the pan for display and serving
  • Pate Sucree is sweet, usually mealy pie crust that has more sugar plus egg yolks than pate brisee, often used for tart shells that need to be stiffer in order to be lifted from the pan
  • Pate Sablee is richer and sweeter than pate sucree, though very similar, usually mealy pie crust, often used for tart shells that need to be stiffer in order to be lifted from the pan, and almost exclusively used for sweet dessert tarts

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Pie Dough Procedure

  • For both flaky and mealy dough, a cold fat, such as butter or shortening is cut into the flour
  • The amount of flakiness in a pie crust depends on the size of the fat particles in the dough
    • The larger the pieces of fat, the flakier the pie crust will be
    • The flakes are actually the side of fat pockets created during baking by melting fat and steam
    • In flaky dough the fat is left in larger pieces, the size of peas or peanuts
    • In mealy dough the fat is blended more thoroughly, till the mixture resembles coarse cornmeal, and because the fat pockets are smaller, the crust is less flaky
  • General procedure for both flaky and mealy doughs
    • Sift flour, salt and sugar together in large bowl
    • Cut the cold fat into the flour (use stand mixer, food processor, or do by hand)
    • Gradually add ice cold liquid, mixing gently until the dough holds together
    • Form a disc with the dough, cover with plastic wrap and chill thoroughly, about 1 hour in the refrigerator

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Pie Dough Basics (two 9-inch bottoms, one bottom and top, or four turnovers)

  • Ingredient Formula
    • 2.5 cups AP flour (10.6 oz)
    • 1 lb ice cold butter, 2 sticks (16 oz), cut into 1/2 inch cubes, put in freezer for 1/2 hour before using
    • 1/2 cup ice water (2-4 oz)
    • 2 tsp sugar
    • 1 tsp salt
  • Procedure
    • For Pate Brisee
      • Add flour, sugar and salt to mixing bowl, mix well
      • Add cold butter, cut into small cubes, for flaky dough mix until fat is pea sized, for mealy dough mix until consistency of coarse cornmeal
      • Add a couple tbs of ice water and mix to incorporate, adding more water in small increments until the mixture comes together as a dough, sticking slightly to the paddle (adding too much water will lead to excessive shrinkage of the crust when baked)
      • Form the dough into a disc, wrap in plastic wrap and refrigerate for an hour to allow any glutin to rest and keep butter from melting
      • Roll out on floured surface to about 1/8 inch thick and apply to pie pan
    • For Pate Sucree
      • Add flour, salt, and 3 tbs sugar to mixing bowl, mix well
      • Add cold butter, cut into small cubes, for mealy dough mix until consistency of coarse cornmeal
      • Add 2 egg yolks and mix in, don't over mix
      • Add a couple tbs of ice water and mix to incorporate, add small increments of water until the mixture comes together as a dough, sticking to the paddle
      • Form the dough into a disc, wrap in plastic wrap and refrigerate for an hour to allow any glutin to rest and keep butter from melting
      • Roll out on floured surface to about 1/8 inch thick and apply to pie or tart pan
    • For Pate Sablee, follow procedure for Pate Sucree, but increase amount of sugar as desired, and optionally add an ounce or two of almond flour

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Pie Dough for Quiche (one 9-inch bottom)

  • Ingredient Formula
    • 1.25 cups AP flour (5.3 oz or 150g)
    • 1/2 lb ice cold butter, 1 stick (8 oz), cut into 1/2 inch cubes, put in freezer for 1/2 hour before using
    • 1/4 cup ice water, up to 1/2 cup ice water as needed
    • 1/2 tsp sugar
    • 1/2 tsp salt
  • Procedure
    • Add flour, sugar and salt to food processor, mix well
    • Add cold butter, cut into small cubes, mix until fat is consistency of coarse cornmeal
    • Add a tbs of ice water and mix to incorporate, adding more water in small increments until the mixture comes together as a dough, sticking slightly to the paddle (adding too much water will lead to excessive shrinkage of the crust when baked)
    • Form the dough into a disc, wrap in plastic wrap and refrigerate for an hour to allow any glutin to rest and keep butter from melting
    • Roll out on floured surface to about 1/8 inch thick and apply to pie pan, trim excess dough
    • Par-bake: Dock the crust, line the edge of the pie crust with foil, then bake at 350F for 15 minutes, remove foil, now ready for filling

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      Peach Pie from Canned Peaches

      • Note whether the canned fruit is packed in syrup or natural juices to gauge the amount of sugar
      • The amount of sugar used here assumes natural, unsweetened juices
      • Strain the juice from the peaches into sauce pan
      • Add 2 tbs cornstarch dissolved in 2 tbs water (cornstarch slurry)
      • Add 1 tbs butter
      • Bring to boil, and add 1 cup sugar, 1/4 tsp nutmeg, 1/4 tsp cinnamon stir frequently, watch for thickening, once thickened, stir in 2 tsp lemon juice
      • Put the uncooked canned peaches into pie crust that has not been baked (mealy dough is best for the bottom crust
      • After cooling some, pour the thickened juice over the peaches
      • If using a top crust, flakey dough is great, flute the edges
      • 325F oven, bake until it congeals, softens the fruit, and browns the crust, about 45 minutes

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      Peach Pie from Fresh Peaches

      • Ingredients
        • 5 cups peeled, sliced peaches
        • 1/2 cup sugar
        • 1/4 cup brown sugar, packed
        • 3 tbs cornstarch
        • 1/4 tsp nutmeg
        • 1/4 tsp cinnamon
        • 2 tsp lemon juice
        • 1 tbs butter
        • Mealy pie dough for the bottom, flaky pie dough for the top
      • Procedure
        • Puree 1/2 cup of the sliced peaches (fresh peaches don't come packed in liquid)
        • In large bowl combine sugars, add 4.5 cups sliced peaches, cover and let stand for 1 hour
        • Line 9-inch pie plate with mealy pie dough, trim even with edge, set aside
        • Drain peaches, catching juice in a small sauce pan
        • Mix cornstarch in 3 tbs water and add to sauce pan
        • Add nutmeg, cinnamon, and pureed peaches, bring to boil, reduce heat and stir for a couple minutes until thickened
        • Remove from heat, stir in lemon juice and butter
        • Add thickened liquid to peaches, coating well, and pour into crust
        • Make a lattice crust for the top with flaky dough, flute edges
        • Bake at 375F for 45-60 minutes, until crust is golden

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      Strawberry Pie from Fresh Strawberries

      • Ingredients
        • 5 cups fresh, sliced strawberries
        • 3/4 cup sugar
        • 2 tbs cornstarch
        • 1 cup water
        • 1 package (3 oz) strawberry gelatin
        • 1 mealy pie dough bottom for 9-inch pie plate
      • Procedure
        • Pre-bake the pie dough by placing dough in pie plate, trimming edges, and line with double thickness of foil, and bake at 450F for 7-8 minutes, remove foil, bake 5 more minutes, cool on wire rack
        • No liquid comes with fresh fruit, so puree 1/2 cup of the sliced strawberries, then transfer to a small saucepan
        • Add 2 tbs cornstarch dissolved in 1 cup water to the saucepan
        • Bring to boil to thicken, stirring often, about 2 minutes
        • Remove from heat, stir in gelatin until dissolved
        • Refrigerate until slightly cooled, about 20 minutes
        • Arrange sliced strawberries in the crust, pour gelatin mixture over berries
        • Refrigerate until set

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      Onion, Mushroom, Spinach, Bacon Tarts

      • Prepare mealy pie dough, enough for two 10-inch pie bottoms
      • Roll out dough and line three 5-inch tart pans, dock the bottoms
      • Allow the dough to extend up and over the edge of the pan to minimize shrinkage during the blind baking, and cover edges with foil, also good to chill in refrigerator 1/2 hour before blind baking
      • Blind bake (pre-bake) the tart shells for 6 minutes at 400F, remove foil from edges and bake for 4-6 more minutes, set aside
      • Carefully trim excess crust from tart shells if desired for aesthetic purpose
      • Saute 4 bacon slices, chopped up, set aside
      • Saute 1.5 cups onions, chopped (in bacon fat)
      • Add 1.5 cups mushrooms, chopped
      • Add 2 garlic cloves, chopped
      • Add 1 bag of baby spinach to cook down and deglaze pan
      • Transfer vegetables to a strainer over a bowl, and squeeze out excess moisture
      • Combine vegetables and bacon for even mix
      • Combine (in another bowl) 3 eggs and 1 cup of sour cream
      • Evenly distribute the vegetable mix in the tart shells
      • Evenly distribute the egg and sour cream mixture onto the vegetables, shaking to fill all nooks
      • Place on baking sheet lined with parchment paper
      • Bake 20 minutes at 375F, then sprinkle with grated cheese (parmesan is good) and paprika
      • Reduce oven to 350F and bake for 30-40 minutes more, until lightly browned on top

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      Beef Onion Mushroom Tart

      • Ingredients
        • 9-inch pie crust
        • 2/3 cup onions, chopped roughly
        • 2/3 cup mushrooms, sliced
        • 1/2 lb stew beef, beef tips, cut into bite-size pieces
        • 3 strips bacon, diced
        • 1/2 cup beef broth
        • 1/2 cup red wine
        • 2 garlic cloves, minced
        • 3 eggs
        • 1 cup sour cream
        • 1/2 tsp salt, 1/4 tsp black pepper
      • Procedure
        • Brown the beef, then braise in beef broth and red wine for a couple hours to tenderize
        • Layout pie crust in pie dish
        • Blind-bake the docked pie crust, with foil around the edge, about 10 minutes at 325F
        • Drain and dry the beef
        • Saute the bacon, onions and mushrooms until soft, dry as much as possible
        • Combine the eggs and sour cream, whisking
        • Fill the pie crust with the beef, vegetables, and pour in the eggs/sour cream mixture
        • Bake at 325F until the custard sets, about 30-45 minutes or until eggs are set and a knife inserted in center comes out clean
        • Allow to cool (about 15 minutes), then serve as appetizer or main dish

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      Short Rib Pot Pie for 5-inch by 9-inch by 2-inch baking dish

      • Crust Ingredients
        • 1.25 cups AP flour
        • 4 oz butter (1 stick), chilled, cut into 1/2 inch cubes
        • 1/4 cup ice water
        • 1/2 tsp sugar
        • 1/8 tsp salt
      • Crust Procedure (flaky pate brisee)
        • Put flour in mixing bowl along with sugar and salt, mix well
        • Add butter and mix until butter is pea sized
        • Add a tbs of ice water and mix to incorporate, adding more water in small increments until the mixture comes together as a dough, sticking to the paddle
        • Form the dough into a disc, wrap in plastic wrap and refrigerate for an hour or more to allow any glutin to rest and keep butter from melting prematurely
      • Filling Ingredients
        • 2 lbs short ribs, bone-in
        • 5 oz (half 10-oz package) frozen pearl onions, thawed
        • 1/2 cup frozen peas, thawed
        • 1/2 cup carrots, diced (1/2 inch)
        • 4 garlic cloves, chopped
        • 3 cups beef broth
        • 1 tbs tomato paste
        • 1 cup dry red wine
        • 2 tsp dried thyme
        • 1 tsp dried rosemary
      • Filling Procedure
        • Brown the short ribs in dutch oven, then remove, set aside
        • Saute the carrots to soften, set aside in small bowl
        • Saute the onions until browning, put in bowl with carrots
        • Saute the garlic until soft
        • Add the tomato paste and darken it slightly (a couple minutes)
        • Add wine, rosemary and thyme, bring to boil, scrape up the fond and mix, reduce by half
        • Add beef broth, bring to boil
        • Add short ribs, reduce heat and simmer, uncovered
        • After 1.5 hours add carrots, continue to simmer until liquid is reduced by half, about another hour, meat should be falling off the bone
        • Remove bones and stir meat to break it up
        • Check nappe of sauce, may need 1-2 tbs of cornstarch slurry to thicken
        • Add onions and peas, continue to simmer another 15 minutes
      • Assembly Procedure
        • Roll out dough on floured surface to about 1/8 inch thick
        • Transfer filling to 5-inch by 9-inch baking dish
        • Place dough over filling, allowing it to settle in, and to overlap sides a bit, and trim
        • Crimp edges, and cut a few slits in crust
        • Brush with egg wash
        • Place dish on parchment paper lined baking sheet, and bake at 375F until filling is bubbling and crust is golden brown (30-45 minutes)

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      Irish Savory Hand Pies (beef or lamb)

      • Crust Ingredients
        • 1.75 cups AP flour
        • 5.5 oz butter, chilled, cut into 1/2" cubes
        • 5 to 6 tbs ice water (or more as needed)
        • 1/2 tsp sugar
        • 1/4 tsp salt
      • Crust Procedure (flaky pate brisee)
        • Put flour in mixing bowl along with sugar and salt, mix well
        • Add butter and mix until butter is pea sized
        • Add a tbs of ice water and mix to incorporate, adding more water in small increments until the mixture comes together as a dough, sticking to the paddle
        • Form the dough into a disc, wrap in plastic wrap and refrigerate for an hour or more to allow any glutin to rest and keep butter from melting prematurely
      • Filling Ingredients
        • 1 lb ground beef or lamb
        • 1 (12 oz) bottle of Guinness
        • 1/4 cup frozen peas, thawed
        • 1/4 cup carrots, small dice
        • 3 garlic cloves, minced
        • 1/2 cup onion, finely diced
        • 2 tbs Worcestershire
        • 1 tsp dried thyme
        • 1/2 tsp dried rosemary
        • S&P to taste (try 1/2 tsp each)
      • Filling Procedure
        • Brown the meat in skillet, drain excess fat
        • Saute the carrots to soften, add onions, to soften, add garlic until fragrant
        • Add bottle of Guinness, cook until nearly au sec, add peas
        • Remove from heat and allow to cool (very little moisture)
      • Assembly Procedure
        • Cut dough in four portions, roll out dough on floured surface to about 1/8 inch thick
        • Make four 6-inch circles from each dough portion (total 16)
        • Put about 1/4 cup meat mixture onto 8 of the circles
        • Apply egg wash to the edges, place another dough circle on top of each, crimp edges, sealing with a fork, and cut a couple slits in top crust
        • Place on parchment paper lined baking sheet, brush with egg wash, and bake at 400F until crust is golden brown, check at 15 to 20 minutes

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      Rustic French Apple Tart

      • Crust Ingredients (Pate Sucree)
        • 1.5 cups AP flour
        • 1/2 tsp salt
        • 2 tbs sugar
        • 1.5 sticks (12 tbs ) cold butter, cut into 1/2 inch pieces
        • 1/4 cup cold water (refrigerated for 1/2 hour)
      • Filling Ingredients
        • 1.75 lbs apples (about 3 large apples) cored and sliced
        • 1/3 cup brown sugar
        • 1 tsp vanilla extract
        • 1 tsp cinnamon
        • 2 tbs butter melted
        • 1/8 tsp salt
      • Ingredients (Assembly and Baking)
        • 1 tbs AP flour
        • 1 egg, beaten
        • 2 tbs turbinado sugar
      • Procedure
        • Line baking sheet with parchment paper
        • In food processor, combine flour, salt and sugar, (pulse a few times to mix thoroughly)
        • Add cold butter, pulse until butter is pea-sized (just a few seconds)
        • Add ice water and pulse until just mixed and crumbly (just a few seconds)
        • Transfer the dough to a floured surface and knead a few times, just until it comes into a ball
        • Pat the dough into a disk
        • Flour work surface again and dust the dough as well
        • Use rolling pin to roll dough into 10 inches in diameter, turn and add more flour as needed so it doesn't stick
        • Transfer dough to a parchment paper lined baking sheet and refrigerate to keep the butter from melting down too early, to ensure nice butter rise and flakiness of crust
        • Peel, core and slice apples into 1/8 inch slices (about 4 cups), place in bowl, add brown sugar, vanilla, melted butter, cinnamon, and salt, toss to combine
        • Take the dough from the fridge and roll out on top of parchment paper into a 14 inch circle about 1/8 inch thick
        • Place the dough, along with the parchment paper on a baking sheet
        • Sprinkle a little flour over the pastry, arrange the apple slices to within 3 inches of the edge
        • Fold the edges of the dough over the apples, free-form, working your way around, don't worry about closing in the entire top, you want the middle exposed
        • Brush egg wash over the pleated dough
        • Sprinkle half of the turbinado sugar over the top crust, and the other half over the exposed fruit
        • Chill the entire tart in the fridge for 20 minutes
        • Preheat oven to 350F
        • Bake for 50 to 60 minutes, until apples are tender and crust is golden--use your good judgment
        • Transfer to rack and cool at least 20 minutes before serving, serve warm or room temperature
        • Vanilla ice cream, anyone? Chocolate ice cream? Whipped cream?

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