pie & tart & turnovers

Pie

Baked dish; pastry dough casing that contains a filling of various sweet/savory ingredients

Tart

Shallow savory/sweet pastry crust that is filled before/after baking. Cannot contain as much filling

Pyes

Pies

Individual sized pies

Mini pies

Individual tart

Tartlet

Pie (num of crust)

One or two crusts (top and a bottom) or open faced

Tart (num of crust)

Only bottom crust

Pie crusts (description)

Thin, soft, flaky pastry; can be made with different types of fat

Tart crust (description)

Traditionally made with butter; firm and can stand independently

Sides of a pie dish/pan

Sloped

Tart pan

Straight or straight fluted side w/ removable bottom

Size of a pie pan

9 inches in diameter and 1-1/4 inches deep

Tart pans size

10-12 inches in diameter with a depth from ¾ inches to 2 inches

Pie fillings

loose or firm

Process of docking and pre-cooking

Blind baking

Pastries that consists of a minimum of two components

relatively thin pastry dough and crust (pastry shells)

Crust

Outside covering - made from dough that is prepared w/ flour, shortening, butter, and water

Tart fillings

firm

Fillings

Thickened mixture inside the pie or tarts; 2 most common thickeners are starch and eggs

Cream pie

Rich custard/pudding made from milk, cream, sugar, wheat flour, and eggs.

Fruit pie

Filled w/ fruits

Custard pie

uncooked custard mixture added to an uncooked or partially cooked crust and baked together

Savory pie

Contains Cooked meat

Custard tarts

Uncooked or partially cooked custard mixture; filling is typically light and delicate

Fruit tarts

Fresh or preserved fruits

Savory tarts

Light for a meal; most is filled with eggs and meat

Turnovers

Placing a filling on a piece of dough; folding the dough over, sealing, and baking it

Sweet turnovers

Turnovers - fruits

Savory turnovers

Turnovers - meats and/or vegetables