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Pies and Tarts

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