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Pies and Tarts
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What should pie dough look like before kneadiing?
dry, crumbly, shaggy, not cohesive
Why is pastry crust a good choice for pie dough?
lower gluten potential, lower in protein
The more you work a pie dough, the.........it will be.
tougher
Once you have made the dough, but before rolling it out, what should you do?
chill it.
If a baker pre-cooks a pie crust, this is called ....
baking blind
What is lamination in baking?
process of folding to create layers.
Once you add cream, custard or chiffon filling, you should never........the pie?
bake
What does butter add to pie crust?
flakiness, flavor
What is the other good option for pie crust besides butter?
Shortening
What should you do to a pie crust before adding filling and baking?
dock it/poke holes
What should you do to a double crust pie dough before putting it in the oven?
create vents/slits
What are the 3 main ingredients in pie dough?
Flour, fat, liquid
The most common fruit glaze comes from what fruit?
apricot
Flaky pie dough is best for a fruit (non-liquidy) pie. T/F
True
How long should you mix the liquid in the initial mixing of pie dough?
just til incorporated
What do you weigh down pie dough with when baking blind?
pie weights, beans, rice,....
What are the 3 ingredients in a chiffon pie?
cream, whipped cream, gelatin
The way in which pie dough ingredients are added is of little importance. T/F
False
What temperature does the liquid in pie dough need to be?
ice cold
What role does salt play in cooking?
brings out natural flavors
Why do you need to move pie dough around when rolling it out?
so it doesn't stick
Sweet dough has the addition of what two items?
sugar and egg yolks
Egg wash helps seals top and bottom crusts. T/F
True
Fruit pie always thickens as it is baked in the oven. T/F
True
What kind of dough should you make for a pumpkin pie?
mealy
Why do some bakers prefer using milk over water in pie dough?
slows browing
Baking blind ensures the pie crust will not be....
soggy
What is the shape of a tart?
shallow, fluted sides
If butter melts in pie dough, what will the end result be?
dry, not flaky, tough
Most liquid pie fillings such as custard, contain what item that will make it thicker?
Eggs
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