Storyboard

Storyboard
Names: Katrina Pearson
UEN Standard: Standard 5 
Students will discuss and participate in bakery food production.
Objective 2 
Identify the types, mixing, and storage methods of various bakery products including cookies, quick breads, yeast breads, pastries. cakes, icings, frosting, and fillings. (Pastries)
Lesson Objective: How to do a lattice pie crust.
After viewing this video-they students would then practice on paper then actually make the lattice pie crust. Easier then a demo in class!
Scene

Script/Description
1 Camera shows a beautiful lattice apple pie

My voice over: “Doesn't that look beautiful? It looks complex and difficult but if you watch carefully in the next five minutes, you'll see that this beautiful decorative pie crust is easy and very achievable. I'm serious. Just watch”

2
Mix pie crust

Demonstrate the pie crust



Tell a personal story-get the student engaged. Make this personal-all about the holidays! Maybe have Cami or Natalie there to teach them. Live audience? They could ask questions too

Mix pre-measured ingredients in a bowl
talking everything through including measurements.

Cutting in the crisco (this can be done with butter as well).
-You can use a pastry cutter or a fork, although pastry cutters are much easier-divides in half, then fourths, etc.
-Don't let the crisco pieces get too small or you won't get a really great marbling
-explain about fat and how the steam pushes the layers up-this creates the flaky crust. You want marble-ing-

divide in half

roll one out (saving the other one for the top.
-explain how one needs to be larger if you're only doing another flat top vs lattice top.


3
Demonstrate Filling



Storyboard
-A lot of people are worried about oxidation but with the pie filing, you can let the apples brown as much as you want.
-they'll get brown in the oven but don't add the sugar until right when you'll put the pie filling into the crust. The sugar will let the juices out of the apples and then it will just get messy.
Add cinnamon, nutmeg etc.
-tricks for cutting apples demonstrate coring etc.


4
Lattice Pastry Topping

Maybe another crumble topping extra?


-if you're doing a lattice topping the bottom crust needs to be larger so it can curl up around the bottom and catch the juices from the filling. If you are just doing a flat top, that top layer of dough needs to be larger so you can curl it under.

Show with paper cut outs first so they get the idea-
maybe show family practicing? -too cheesy?

Demonstrate the actual lattice crossing. Press edges-show different techniques.

Bake and enjoy! :)