Basic facts on pie dough:
The best flour to use is pastry flour. Fat used is regular hydrogenated shortening; however, butter, lard and other fats may also be used in place or blended with the shortening. The water or milk needs to be cold when added to the flour mixture, it should be 40*F or colder. Pie dough must be kept cool during mixing and make-up.

Types of Pie Dough:
1. Flaky pie dough-In flaky pie dough the fat or shortening is cut into the dry ingredients until the pieces of fat are approximately the size of a hazelnuts.  The mixture is then pressed and smeared between the hands to develop flakes or layers of flour and fat.The liquid is then added and then mixture is worked. When baked, the fat melts and separates layers of flour and water mixture.
Its uses are: top of pie crust and pre-baked shells.

2. Mealy pie dough-For mealy pie dough the fat and the flour are combined and rubbed together until the fat and flour become a homogeneous mix. The liquid is then added and the dough is worked just enough to incorporate. When baked, the dough produces a tender crumb since the shortened gluten strands are separated by the fat. This type of pie crust resist sogginess.
Its uses are: bottom crusts, baked fruit pies, and soft or custard type pies.

Basic Pie Dough
Yield: 2 lb. 10 oz, 3 shells
Ingredients:

• 1 lb. Unsalted butter, chilled
• 1 lb. 5 oz. Pastry flour
• 4 fl. oz. Buttermilk or water
• 2 tsp Salt
• 0.5 oz. Granulated sugar
• 1 tbsp Vanilla extract (optional)

Directions:

1. Cut the butter into medium dice 3/8 inch square.  Sift the flour onto a work surface or into a large bowl.
2. Cut the butter into the flour mixture until the desired consistency (flaky or mealy) is reached.
3. Combine the buttermilk, salt, sugar and vanilla in a bowl with a whisk.  Gradually add the buttermilk to the flour mixture.  Mix gently until the dough holds together.  Do not overmix or add too much liquid.
4. Cover the dough with plastic wrap and chill thoroughly before using.

Lemon Meringue Pie
Yield:  2 Pies, 9 inch each
Filling:

• 1 lb. 4 oz. Granulated sugar
• 3 oz. Cornstarch
• 1 pinch Salt
• 24 fl. oz. Water, cold
• 10 egg yolks
• 8 fl. oz. Lemon juice, fresh
• 2 tbsp Lemon zest, grated
• 1 oz. Unsalted butter
• 2 Flaky dough pie shells, baked
• 8 whites Egg whites
• 8 oz. Granulated sugar

Directions:

1. To make the filling, combine 1 pound 4 ounces sugar with the cornstarch, salt and water in a heavy saucepan.  Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear.
2. Remove from the heat and pour approximately 1 cup of the filling into a small bowl.  Whisk in the egg yolks to temper them.  Whisk the egg yolk mixture back into the filling.  Return to the heat and cook, stirring constantly, until thick and smooth.
3. Stir in the lemon juice and zest.  Remove the filling fro the heat.  Add the butter and stir until melted.
4. Set the filling aside to cool briefly.  Fill the pie shells with the lemon filling.
5. To prepare the meringue, whip the egg whites until soft peaks form.  Slowly add 8 ounces sugar while whisking constantly.  The meringue should be stiff and glossy,  not dry or spongy-looking.
6. Mound the meringue over the filling, creating decorative patterns with a spatula.  Be sure to spread the meringue to the edge of the crust so that all of the filling covered with the meringue.
7. Bake pies at 400*F until the meringue browns, approximately 5 to 8 minutes.  Let cool, then refrigerate.  Serve the same day.

Pecan Pie
Yield:  4 Pies, 9 in. each
Method: Custard filling
Filling:

• 10 eggs Eggs
• 10 oz. Brown sugar
• 8 oz. Unsalted butter, barely melted
• 0.5 fl. oz. Vanilla extract
• 1 tsp Salt
• 16 fl. oz. Maple syrup or dark corn syrup
• 16 fl. oz. Glucose or light corn syrup
• 1 lb. 12 oz Pecan halves and pieces
• 4 Mealy dough pie shells, unbaked

Directions:

1. Whisk together the eggs, brown sugar and melted butter.  Add the vanilla and salt.  Whisk in the maple syrup and glucose until well combined.
2. Evenly divide the pecans among the pie shells.  Pour the egg-and-syrup mixture evenly over the pecans in each pie shell.
3. bake at 325*F until the center of the pies have set, approximately 35 to 40 minutes.

French Baguettes
Yield: 4 loaves
Method: old dough
Ingredients:

• 8.5 oz old dough, room temperature
• 1 lb. 8 oz. bread flour
• 1 1/4 tsp instant yeast
• 15.25 fl. oz. water
• 1.5 oz salt
• Rice flour or bread flour as needed

Directions:

1. Prepare the old dough and allow it to ferment at least 4 hours.  Or remove the old dough from the refrigerator and bring it to room temperature 2 to 4 hours before mixing.
2. Place the flour, yeast, water and salt in the bowl of a mixer fitted with a dough hook.  Mix on low speed until blended.  Then knead on medium speed until the dough is almost fully developed and reaches 75*F, approximately 7 to 10 minutes.  Add the old dough in small pieces.  Continue kneading until the dough is fully developed and reaches approximately 77*F.
3. Place the dough on a floured surface or in a large bowl.  Cover the dough and ferment until doubled in size, approximately 1 to 2 hours.
4. Punch down the dough and divide into four equal pieces.  Round the dough, cover and bench rest 10 minutes.
5. Shape each piece of dough into a 10-inch cylinder.  Cover the dough and rest several minutes before rolling it into 24-inch-long baguettes.
6. Place the rolled dough seam side down onto a canvas couche lightly dusted with rice flour or bread flour or in prepared baguette pans.  Proof until the loaves increase 55 to 65 percent in volume, approximately 30 to 45 minutes.
7. Remove the proofed loaves from the proof box and let the bread’s surface dry for 5 minutes.  Use the canvas to roll the bread onto sheet pans or leave in the baguette pans.  Score several diagonal cuts in each piece of dough.
8. Bake at 450*F, with steam injected into the oven during the first few minutes of baking, until golden brown, approximately 20 to 22 minutes.

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