what is the difference between puff pastry and pie dough?
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When puff pastry is baked, the layers begin to separate and “puff”. ... The remaining tiny pieces of butter help to make a pie crust flaky when cooked, but the resulting pie crust is much thicker and sturdier than a puff pastry. Pie crusts provide a more solid bite and thus foundation to hold pie fillings.
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Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast).
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Puff pastry basically consists of equal quantities of flour and butter (unsalted if possible), plus water, lemon juice and salt. ... Puff pastry is generally cooked at a temperature of 230°C (450°F) and is always glazed with a beaten egg or milk before placing in the centre of a preheated oven.
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Pies, traditionally, have two types of crust: the pastry crust and the crumb crust. ... Generally cheesecakes are cylindrical, 4-6″ tall or more, have a baked custard center, and a crumb crust. With a minor change in appearance, any pastry that is a crumb crust filled with custard and baked, in my mind, is a pie.
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What's the difference between the two? Specialization is certainly the biggest difference. A baker generally produces all sorts of baked goods while a pastry chef tends to focus solely on sweet products.
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The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked. A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar.
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Pie dough usually has butter, shortening, or lard cut into it (unlike bread dough or pizza dough). ... For smaller tarts or fruit pies where you really want a flaky buttery crust, pizza dough will not work so well.
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A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are slopedIt can have a just a bottom, just a top, or both a bottom and a top crust. ... A galette is a round pastry wrapped and fruit filled dessert that is baked on a baking sheet.
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The main difference between a custard and pastry cream is how you use it. Custards are firm, but creamy, while pastry cream is thicker because it contains more starch. Custards may be served warm, but pastry cream is almost always served cold. ... For example, creme brulee is a soft custard topped with a burnt sugar crust.
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Bread is made of flour and water, with a little yeast and salt. ... Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one part fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough separated by fat, which makes it crumbly and crisp.
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Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases.
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Apart from shape, the main difference between a cream puff, which is round, and an éclair, which is oblong, is that you fill cream puffs with straight whipped cream and dust the tops with confectioners' sugar instead of chocolate.
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Shortcrust pastry (called pâte brisée in French) does not puff up in the oven because it does not have any leavening agents. ... Shortcrust pastry is made with half the amount of fat as flour (mass wise). Shortcrust pastry is the same thing as pie dough.
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Puff pastry is made by folding solid layers of fat in between a flour-and-water dough. ... Filo is a much drier dough that's stretched into paper-thin sheets, and it's layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna.
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Pastry Flour and Cake Flour While these two flours aren't exactly the same, they are both fine-textured soft flours with a low protein content (pastry flour clocks in at approximately 9 percent protein, while cake flour is even lower, with a protein content of about 7 to 8 percent).
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is that pastry is a baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc while roti is a pancake-like pastry, common in the cuisine of india and some neighboring countries, often stuffed with curry.
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is that dough is a thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked while pastry is a baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, ...