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Pie Crusts and Fruit Fillings Guide

This document contains a student's responses to an activity on pie making. It discusses how the type of pie filling influences the selection of a pie crust, with uncooked fruit fillings being best with a sturdy crust to prevent sogginess. It also lists and describes three methods for preparing fruit fillings: cooked fruit, cooked juice, and baked fruit fillings. Finally, it explains that cream pie fillings are faster to make than custard as they don't require baking, and that sweet tart dough doesn't produce a flaky crust because the fat is thoroughly blended in rather than layered.

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Karina Acal
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132 views1 page

Pie Crusts and Fruit Fillings Guide

This document contains a student's responses to an activity on pie making. It discusses how the type of pie filling influences the selection of a pie crust, with uncooked fruit fillings being best with a sturdy crust to prevent sogginess. It also lists and describes three methods for preparing fruit fillings: cooked fruit, cooked juice, and baked fruit fillings. Finally, it explains that cream pie fillings are faster to make than custard as they don't require baking, and that sweet tart dough doesn't produce a flaky crust because the fat is thoroughly blended in rather than layered.

Uploaded by

Karina Acal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: Acal, Karina M.

Section: BSHM 3A

Activity #8

1. How does the type of pie filling influence the selection of a pie crust? What type of crust
would be best for a pie made with fresh, uncooked fruit? Explain your answer. (20 points)
- The type of pie filling influences the selection of pie crust because if the filling is more
liquid then the crust needs to cook but not fully bake, then fill it and finish baking but
if the filling is more sold then the crust needs to fully bake before filling it. Mealy pie
dough is best to use for a pie made with fruits because the bottom crust is more
sturdier and resists sogginess better.

2. List and describe three ways of preparing fruit fillings for pies. (15 points)
- Cooked Fruit Fillings – The cooked fruit filling method is often used when the fruits
need to be softened by cooking (for example, apples) or are naturally rather dry,
such as dried apricots or raisins. Dried fruits should be conditioned before using.
Canned fruits should not be used in cooked fruit fillings as they have already been
cooked and would break down in the process. A cooked fruit filling should be
combined with a prebaked or crumb crust.
- Cooked Juice Fillings – The cooked juice filling method is used for soft, juicy fruits
such as berries, especially when they are canned or frozen. This method is also
recommended for delicate fruits that cannot withstand cooking, such as
strawberries, pineapple and blueberries. Because only the juice is cooked, the fruit
retains its shape, color and flavor better. A cooked juice filling should be combined
with a prebaked or crumb crust.
- Baked Fruit Fillings – The baked fruit filling method is a traditional technique in
which the fruit, sugar, flavorings and flour or starch are combined in an unbaked
shell. The dough and filling are then baked simultaneously. Results are not always
consistent with this technique, however, as thickening is difficult to control. Tapioca
pearls are not recommended to thicken a baked fruit filling to be topped with a
lattice crust. The tapioca pearls may not properly gelatinize when exposed to air. Use
instant tapioca instead.
3. Explain the difference between a cream pie filling and a custard pie filling. (10 points)
- Cream pies are usually faster to prepare than custard pies, since cooking the filling
on the stovetop takes less time than baking an egg-based filling and waiting for it to
set. Custard pies are a little more hands-off during the prep, however, since you just
mix up your filling and pour it right into the shell.
4. Why doesn’t sweet tart dough (which contains a high ratio of butter) produce a flaky crust?
(10 points)

- Sweet tart dough doesn’t produce a flaky crust because it contains egg yolks and the
fat is Blended in thoroughly.

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