Lesson Plan

Katelyn Hartley
Pie Pastry
Sister Day
Practical Homemaking
Class: Practical Homemaking
Date: Nov 1, 22
Topic: Pie Pastry
Class Time/Length: Tuesday 3:15-4:45, 1.5hrs
Outcomes Desired: Students will use knowledge learned from
demonstration to construct a basic oil-pastry for a single-crust pie.
Materials Needed: (arrive to class 15 minutes early to assemble and
measure ingredients, the shopper will set out what is required for each lab)
- pie pan
- rolling pin
- saran wrap
- measuring cups/spoons
- flour
- salt
- vegetable oil
- milk
- clean counter
- water tap
- container of flour handy
Set-up:
- put on apron and wash hands (2 minutes)
- have all ingredients measured beforehand (5 minutes)
o remember to do the proper method (liquid in glass, dry in
measuring cups)
- turn on computer and camera (5 minutes)

Main Ideas & Activities:

3:15-3:20 spiritual thought and prayer
3:20-3:25 demo by two students
3:25-3:35 demonstrate pie pastry/ask questions
3:35-4:10 making pie
4:10-4:30 cook pie

4:30-4:45 cleanup
Demonstrate pie pastry/ask questions
- give history of pies
o Historians have traced the pie clear back to the Greeks. They
are thought to be the originators of the pastry shell, they
combined water and flour In medieval England, pies were filled
with meat (beef, lamb, wild duck, and magpie.) They were spiced
with pepper, currants, or dates. At the first Thanksgiving in 1621
Pilgrims brought English style, meat-based pies. The first
pumpkin pie was first recorded in a cookbook in 1675 in England.
It was not popularized in America until the early 1800s.
(http://time.com/3958057/history-of-pie/)
- Today we are making an open-faced pie. We are using a basic recipe
for the pie-crust. We will be using oil for the fat instead of shortening. It
is easier to work with. We have made some adjustments to the recipe,
the adjustments are written on the board, (point to board) please make
the adjustments in your recipe book.
- We will start by measuring the flour and salt and mixing them together.
(dump flour and salt into bowl and mix), next we will add the oil and
milk. (pour oil and milk into flour/salt mixture and stir with a fork). The
pastry will start to appear crumbly. Thats okay. Next form pastry into
disk. If the pastry is to sticky add a little more flour, or if it is to dry add
a little milk. Try not to use too much of either though, to much flour or
milk will make a tough crust.
- Once dough formed into a disk, place it between two large squares of
saran wrap. (place it between saran wrap and begin rolling) Your book
doesnt mention this, but this method will help the pastry from sticking
to your rolling pin. Its also less messy. Your book does mention similar
methods to this such as rolling it on top of a pastry cloth, or smooth
lint-free towel.
- Youll notice that I am rolling from the center-out this helps to roll your
crust out even. Roll until you have a little over a 9-inch circle. Place pie
pan over dough to help you measure. Try to work the pastry as little as
possible, overworking it will make cause the pastry to be tough. Lift up
pie pan so class can see and ask, what are the differences you notice
between a pie pan and a cake pan? (the sides of a pie pan are slated
while a cake pans sides are straight) Placing a pie pastry in a cake pan
would cause the sides to break because it is so delicate. Carefully place
into pie pan.

For a fancy edge leave inch hanging over your pie pan. Cut excess
pastry with a knife. Fold inch piece over for a durable edge. Ill show
you a couple designs, you may do one of them or choose your own
style.
Before placing pie in oven, prick the bottom with a fork. This eliminates
bubbles from the steam from the milk.
Ask the class if they have any questions.
The first thing you need to do is preheat your oven to 450F, you then
need to start gathering your supplies. Remember to grab the filling you
signed up for. Have class disperse into lab partnerships
Walk around and observe students, listening intently to there
conversations to see if they need any help.