SHORT & SUGAR CRUST PASTRY
INTRODUCTION • A pie is composed of a sweet and savoury filling. It can be made without a Top crust (open) Full (closed) and Lattice (semi closed). Made with round pan or slope-sided pan • A tart is similar to a pie except that it is made in a shallow, straight-sided pan, often with fluted edges.
Classification of Pies and Tart Doughs • Flaky pie dough (Pate Brisee) - Mixed flour with larger pieces of fat (butter) until it resemble coarse cornmeal
• Mealy pie dough (Pate Sucre or Pate Sable) – mixed with flour and fat until it resemble fine cornmeal.
Classification of Pies and Tart doughs • Flaky pie dough (Pate Brisee) - Mixed flour with larger pieces of fat (butter) until it resemble coarse cornmeal
• Mealy pie dough (Pate Sucre or Pate Sable) – mixed with flour and fat until it resemble fine cornmeal.
Factors to Consider when Preparing Flaky and Mealy Dough • Use less liquid ( water or milk) • Use cold water to prevent softening of fat and gives more crunchiness. • Hand mixing (rub in method) for small quantity.
• If a machine is used. Use a paddle at the lowest speed
• Over mixed will develop glutens and resulting dough become elastic and shrink. • Rest and chill to allow the moisture to distribute evenly.
Fault & Causes of Pies and tart Doughs Problem or Fault
Causes
Solution
Crust Shrink
Over mixed and Kneading Not enough Fat
Improve techniques mixing and kneading
Soggy Crust
Wrong dough used Filling too moist Oven Temperature too low Not baked long enough
Use mealy dough Adjust formula Adjust temperature Adjust baking time
Tough Crust
Not enough fat Over mixed and Kneading
Adjust formula Adjust mixing technique
Crumbly Crust
Not enough liquid Not enough fat Improper mixing
Adjust formula Adjust fat