1.
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

2.
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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

3.
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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

4.
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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

5.
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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

6.
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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”

7.
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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)

8.
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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

9.
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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

10.
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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

11.
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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

12.
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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

13.
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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

14.
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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)

15.
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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

16.
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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

17.
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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

18.
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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

19.
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Makeup Methods for Cookies (1 of 7)
• Drop
– Dough is scooped into mounds and baked

20.
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Makeup Methods for Cookies (2 of 7)
• 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

21.
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Makeup Methods for Cookies (3 of 7)
• Bar
– A stiff dough is rolled into a log then baked; bars are
cut into thick slices

22.
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Makeup Methods for Cookies (4 of 7)
• Sheet
– Dough is pressed, poured or layered into shallow
pans, baked and then cut into portions

23.
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Makeup Methods for Cookies (5 of 7)
• Cut-Out Cookies
– Dough is rolled out, cut into shapes and then baked

24.
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Makeup Methods for Cookies (6 of 7)
• Piped
– Soft dough is forced through a pastry bag or a cookie
press

25.
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Makeup Methods for Cookies (7 of 7)
• Wafer
– Thin batter is poured and spread onto the sheet pan
and baked

26.
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