Cookies to Pies Guide

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 33
Pies, Pastries and Cookies
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to:
33.1 Prepare a variety of pie and tart crusts and fillings
33.2 Prepare a variety of classic pastries
33.3 Prepare a variety of meringues
33.4 Prepare a variety of cookies
33.5 Prepare a variety of dessert and pastry items,
incorporating components from other chapters

Pies and Tarts
• Pies
– Pies are composed of a sweet or savory filling in a
baked crust
– Generally made in a round slope-sided pan
• Tarts
– Tarts are similar to pies except they are made in
shallow, straight-sided pans, often with fluted edges
– Can be almost any shape and size

Classification of Pastry Doughs
Dough French name Characteristics After
Baking
Flaky dough Pate brisée Very flaky; not sweet
Mealy dough Pâte brisée Moderately flaky; not sweet
Sweet dough Pâte sucrée Very rich; crisp; not flaky
Éclair paste Pâte à choux Hollow with crisp exterior
Puff pastry Pâte feuilletée Rich but not sweet; hundreds
of light, flaky layers
Meringue Meringue Sweet; light; crisp or soft
depending on
preparation
Phyllo Phyllo Very thin, crisp, flaky layers;
bland

Flaky and Mealy Dough
• Flaky pie dough takes its name from final baked texture
• Best for pie top crusts and lattice coverings
• Mealy pie dough takes its name from its raw texture
• Use it whenever a soggy crust would be a problem
– Bottom crust of custard or fruit pie

Crusts
• Pies can be made using
– Flaky dough
– Mealy dough
– Crumb crust
• Tarts are usually made using
– Sweet dough
• Crusts can be filled and baked or baked and then filled,
“baked blind”

Cutting in the Fat for Pie Crust
• Cut the fat into the flour coarsely for flaky dough (below
left)
• Cut the fat into the flour finely for mealy dough (below
center)
• Gather up the finished dough (below right)

Pie Fillings
• Cream
– Flavored pastry cream
• Fruit
– Mixture of fruit, fruit juices, spices and sugar thickened with starch
▪ Cooked fruit
▪ Cooked juice
▪ Baked
• Custard
– A soft filling that is baked along with the crust
• Chiffon
– Created by adding gelatin to stirred custard or fruit purée, then adding
whipped egg whites

Classic Pastries
• A number of components are used to create a variety of
desserts and pastry items
– Puff Pastry
– Éclair Paste (Fr. Pâte à Choux)
– Meringue

Puff Pastry
• Puff pastry is also called Pâte Feuilletée, the French
term
• It is a rich, buttery dough that bakes into hundreds of light
crispy layers
• It is used for both sweet and savory preparations
• It can be baked and filled or filled and baked
• It is used to make many classical and modern dishes

Éclair Paste (Fr. Pâte à Choux)
• Éclair paste is also called Pâte à Choux, the French
term
• It baked into a golden brown, crisp pastry with an almost
empty interior
• It can be filled with sweet or savory mixtures
• It is unique because the dough is cooked before it is
baked
• Dough is piped into shape before baking

Meringue
• Meringue is made from egg whites whipped with sugar
• The texture - hard or soft - depends on the amount of
sugar added
• Can be used to create baked meringues and cookies or
to top pies and other baked goods

Types of Meringue
Type Ratio of Sugar to
Egg Whites by
Weight
Preparation Use
Common (French)-
hard
2 parts sugar (or
more) to1 part egg
whites
Whip or fold sugar
into whipped egg
whites
Baked into cookies,
decorations or
dessert shells
Common (French)-
soft
1 part sugar (or less)
to 1 part egg whites
Whip or fold sugar
into whipped egg
whites
Pie topping; souffle;
cake ingredient
Swiss Varies Warm egg whites
with sugar to 100°Fahrenheit,
then whip
Buttercream; pie
topping; baked into
cookies,
decorations or
dessert shells
Italian Varies Pour hot sugar syrup
into whipped egg
whites
Buttercream;
frosting; crème
Chiboust, mousse,
baked into cookies,
decorations or
dessert shells

Cookies
• Small flat and versatile pastries as simple as a snack or
fancy as a petit four
• Linzer Cookie (below left) and Gingerbread Cookies
(below right)

Cookie Textures (1 of 2)
Desired
texture
Fat Sugar Liquid Flour
Crispness High High; use
granulated sugar
Low Strong
Softness Low Low; use
hygroscopic
sugars
High Weak
Chewiness High High; use
hygroscopic
sugars
High Strong
Spread High High; use coarse
granulated sugar
High;
especially
from eggs
Weak

Cookie Textures (2 of 2)
Desired texture Size or Shape Baking
Crispness Thin dough Well done; cool
on baking sheet
Softness Thick dough Use parchment-
lined pan; under
bake
Chewiness Not relevant;
chilled
dough
Under bake; cool
on rack
Spread Not relevant;
room temperature
dough
Use greased pan;
low temperature

Cookie Mixing Methods
• Most cookies are made from dough mixed using the
creaming method:
• Cream the fat and sugar together to incorporate air and
to blend the ingredients together
• Add eggs gradually, scraping down bowl as needed
• Stir in liquid ingredients
• Stir in flour, salt, spices and leaveners
• Fold in any nuts, chocolate chips or chunky ingredients
by hand

Cookie Make-Up Methods
• Types of cookies are defined by way they are formed
– Drop
– Icebox
– Bar
– Sheet
– Cut-Out
– Piped
– Rolled or molded
– Wafer

Makeup Methods for Cookies (1 of 7)
• Drop
– Dough is scooped into mounds and baked

• Icebox
– Dough is rolled into logs, chilled and then sliced and
baked
– For decorative effect, log may be rolled in nuts,
seeds, spices before slicing

• Bar
– A stiff dough is rolled into a log then baked; bars are
cut into thick slices

• Sheet
– Dough is pressed, poured or layered into shallow
pans, baked and then cut into portions

• Cut-Out Cookies
– Dough is rolled out, cut into shapes and then baked

• Piped
– Soft dough is forced through a pastry bag or a cookie
press

• Wafer
– Thin batter is poured and spread onto the sheet pan
and baked

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Cookies to Pies Guide

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