The Essential Guide To Pies & Tarts

Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaCooking & Baking Essentials 

The Glossary

The Essential Guide To Pies & Tarts 

Pies, tarts & tartlets have this interesting way of setting the scene when entertaining is in order. Fill them with a Vanilla Bean Creme Patisserie or Lemon Curd, berries & finish with a swipe of apricot glaze & they’re perfect to offer guests for showers & afternoon teas. Bake the dough with fresh, seasonal fruit & a Peach Lattice Pie may be served when casual outdoor barbecues are planned. The Essential Guide To Pie & Tarts is designed to inform you of the basic fundamentals so you can choose a signature creation for your event. We’ll brush up on the classics now, then expand further on different types of fruits, crusts, pans & recipes in the weeks ahead. Look to this valuable reference when pies & tarts are desired to highlight your special gathering.

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How To Interpret The Pie & Tart Glossary Of Terms

Most everything lovely that comes out of your kitchen begins with planning & logistics. From curating the finest ingredients to making certain supplies are available to create beautiful & delicious cakes, many tasks must be taken care of before baking can even begin. Specially prepared baked goods make lovely offerings to guests when entertaining. When it comes to choosing the right pie, tart or tartlet for your celebration, it’s important to know about the foundation, tools, equipment, recipe formulas & a few classic pie & tart styles so that the best choice may be made in order to highlight the event. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Essential Guide To Pie & Tart Terminology

It takes many components in order to create some of your favorite pie & tart styles. Use these terms to help guide you when preparing them in your own kitchen or when speaking to a professional baker that will handcraft a signature creation for your special celebration.

No. 1

The General Terms

Pie

 A sweet or savory food made with a pastry or pie crust that may be filled with cooked or uncooked ingredients that is baked or chilled & sliced into wedges for serving.

Tart

Pastry dough is fit into a short sided fluted pan that generally has a removable bottom & filled with cooked or uncooked ingredients then baked or chilled & sliced into wedges before serving. 

Tartlet

 A smaller version of a pie or tartlet. The sides may be straight of fluted. 

Galette

A French rustic, flat pie made from pastry dough.

Crostata

An Italian rustic fruit tart.

Pastry or Pie Crust

A dough prepared from flour, sugar, salt, fat & ice cold water that is used for sweet & savory recipe applications.

Pâte Brisée

A classic French dough used to prepare pies & tarts most often made only with butter.

Pâte Sucrée

A sweetened classic French dough used to prepare pies & tarts.

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The Tools & Equipment

Bench Scraper

A tool made of stainless steel with a wooden or plastic handle, bench scrapers may be used to lift dough & clean or clear surfaces when preparing crusts.

Pastry Wheel

Pastry wheels may be fluted or plain. They are used to cut lattice strips from the dough as well as many other designs bakers may want to create when preparing pies & tarts.

Dough Docker

A dough docker has the capability to roll over surfaces quickly & make tiny holes in the dough to keep pie & tart bottoms flat when partially & fully baking crusts are necessary.

Pie Weights

Pie weights are used to partially or fully bake pie crusts. They are added at the beginning of the bake time & placed over parchment paper directly on the dough to keep it from puffing & shrinking excessively. Often times, rice or dried beans are substituted.

Pastry or Rolling Pin

Generally made of wood, a French rolling pin has tapered ends that allows for quick pivots when rolling dough whereas a traditional one consists of handles & straight edges.

Tart Pans

Tart pans may range in size from 3 to 12-inches & may be round, square or rectangular in shape. They are commonly made from aluminum or metal. They may or may not have a removable bottom.

Pie Plate

A glass or metal baking pan consisting of a flat bottom & sides that flare outward.

Sheet Pans

A flat pan with short sides used to bake pies, hand pies & tarts.

Chinois

A perforated, cone shaped piece of equipment used to strain custards & sauces for a smooth texture & consistency.

 Parchment Paper

Baking papers that have been treated to create a non-stick element most often used to line sheet pans. Hand pies, in particular, benefit from use of it. 

Pastry Brush

A nylon or natural bristle brush used to apply syrups, glazes & egg washes to items. 

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The General Design, Styles & Fluted Crust Elements

Braided Crust

Three strips cut from dough that are intertwined to create a classic design pattern. The braids are attached to crust edges with a little egg wash. Some are used only on the pie plate lip while others may be positioned over the filling as well.

Cut Pastry Elements

Dough may be thinly rolled & cut with a variety of small shapes then attached to crusts to evoke a desired style. Heart, leaf, acorn, fruit & vegetable cutters are just some of the patterns that may be used that signal the time of year & specific occasion being celebrated.

Lattice

A pastry wheel is used to cut strips of dough then woven to create a grid of pastry that may be used over pie surfaces. Designs may include thick or thin strips & a combination of them along with braids to create signature looks.

Double Crust Pies

Double crust pies have a base that is fluted & a top crust. The dough over the surface of the fruit may be a solid sheet with a few slits added for steam to release during baking or it may have a design of cut outs in it.

Hand Pies 

Hand pies are generally prepared by placing a filling in the center of the dough base then attaching a piece of evenly shaped dough over it with an egg wash. The edges are usually fluted with the tines of a fork to ensure a good seal. Always add an element so that steam may escape during baking.

Fried Pies

Fried pies may be prepared like a hand pie. The slit of small cut out generally added to hand pies in order for steam to escape is omitted since they are deep fried in oil.

Turnovers

Turnovers are made by cutting dough shapes, adding a filling in the center & folding the empty pastry dough over the filling in order to cover it. They may be baked or fried & finished with a light dusting of powdered sugar or simple glaze.

No. 4

The General Components 

Fillings

Fillings may be prepared & poured into raw or partially baked shells & placed in the oven or portioned into fully baked crusts.

Creme Patisserie

Creme Patisserie is a thick custard that may be piped or portioned in to fully baked pastry crusts.

Creme Mousseline

Creme Mousseline is a thick custard with a good bit of butter added before piping or portioning in to fully baked pastry crusts.

Chantilly Cream

 Chantilly Cream is sweetened whipped cream with a hint of vanilla.

Lemon Curd

Lemon Curd is a thickened mixture of fresh lemon juice, eggs & sugar with a bit of butter added at the end of cooking for a rich flavor.

Streusel 

A crumbly topping added just before baking fruit pies & tarts consisting of butter, sugar & flour.

Finishing Glazes

 Apricot or peach jam may be warmed & brushed over fresh fruit for a beautiful sheen over tarts & tartlets.

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The Collection Of Pie & Tartlet Classics

Strawberry-Blueberry Hand Pies

A combination of fresh blueberries & strawberries are cooked & portioned over a dough base, then topped with a second piece of dough & fluted. Strawberry-Blueberry Hand Pies are baked in the oven & may be served warm or at room temperature.

Apple-Blueberry Fried Pies

A filling of apples & blueberries are cooked & portioned over dough, then topped with an addition piece of dough. Apple-Blueberry Fried Pies are deep fried in oil, Dusted with powdered sugar & served warm.

Peach Melba Turnovers 

Peach Melba Turnovers are made from one piece of dough. The filling is portioned in the center then the excess dough is folded in order to create a sealed pocket. They are deep fried & topped with a simple powdered sugar based glaze.

 Peach Lattice Pie

Peach Lattice Pie requires several recipes of dough to create the bottom & top design element. They are added to the oven without partially baking the crust.

Peach Crumb Pie

Bourbon-Pecan Peach Pie offers a buttery-rich crumb topping prepared with brown sugar. Crumb pies are generally made without any partial baking so expect a longer bake time.

Blackberry-Peach Crostata

Blackberry-Peach Crostata is a freeform rustic pie whereas pastry dough is rolled, fruit is added to the center & the excess crust is folded over itself to slightly enclose the filling. They are baked on parchment paper-lined half sheet pans.

Cherry Pie

Cherry Pie may be prepared with just cherries or a combination of red fruits in order to create a rich, vibrant color. They may be made as double crust, lattice topped or streusel finished creations.

Apple Pie

Apple pie is usually severed as a double crust pie. The most basic recipes simply require a few slits over the surface in the center that resemble a star pattern made from the tip of a paring knife.

Lemon Icebox Pie

Lemon Icebox Pie may be prepared with a crumb or fully baked pastry crust. They are generally made by cooking a custard filling on the stovetop with milk, eggs, sugar, cornstarch & lemon juice.

Chocolate Icebox Pie 

Chocolate Icebox Pie is prepared just like a Lemon Icebox Pie minus the juice & with the addition of chopped chocolate. The filling is poured into a fully baked pastry crust, topped with plastic wrap & chilled until firm. Just before serving, the pie is topped with Chantilly Cream.

Miniature Coconut-Key Lime Chess Pies

This miniature version of a classic utilizes a small muffin tin in order to create several tartlets ideal for entertaining. Miniature Coconut-Key Lime Chess Pies may be prepared in advance & topped with Chantilly Cream & toasted coconut for a beautiful garnish.

Peach Frangipane Tartlets

Peach Frangipane Tartlets highlight seasonal summer fruit & are baked with a rich almond based filling.

Blackberry Crumb Tartlets

The ultimate blackberry pie in a two bite morsel. Blackberry Crumb Tartlets are finished with a simple streusel over the fruit & may be served warm or at room temperature.

 The Tune 
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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