What are the classification of pastry?

Answer 1

There are oil base and water base, as well graham cracker type.

Addition: Or they can be classified as Sweet pastry (for sweet pies) and puff pastry, shortcrust pastry, filo pastry. (all used as pie crusts!)

Answer 2

.The classification of these, if it is to be helpful, must embody the terms actually in use. If these terms corresponded to a logical categorization, whether by ingredients, technique of preparation, or purpose, that would be convenient; all the more so if the same categorization prevailed in different countries and languages. However, this is not the situation. The terms in use reflect various methods of categorization, and vary from place to place, including differences between British and American usage.

The first step is to distinguish five broad categories:

• shortcrust, the simplest and most common pastry;
• rough puff (or flaky), still simple, but layered (so it expands somewhat when cooked);
• puff pastry, which has very numerous layers and therefore expands (rises) noticeably when cooked;
• choux pastry;
• filo pastry and the like (strudel etc.), all distinguished by being paper thin and greatly stretched.

Answer 3

A baked dish that usually made of a Dough/Pastry Dough. That Completely contains a filing of various sweet or savory ingredients.

Answer 4

Flaky Pie Dough and Mealy Pie Dough