Tools & Equipment
This machine is commonly used to mix pie dough quickly.
What is a food processor?
These are the two main ingredients in pie dough.
What are flour and fat?
This step involves poking holes in the crust.
What is docking?
This forms when flour and liquid are combined.
What is gluten?
Too much water makes dough this.
What is sticky?
This tool is used to poke holes in the crust to prevent bubbling.
What is a fork (docking tool)?
This type of fat is best for creating a flaky crust.
What is cold fat (butter/shortening)?
This step prevents crust from puffing during baking.
What is using pie weights?
Gluten development affects this texture in pie crust.
What is structure (or toughness)?
This happens if you don’t use pie weights.
What is bubbling/puffing?
These are used during blind baking to weigh down the crust.
What are pie weights (or beans/rice)?
This should always be this temperature when making pie dough.
What is cold (water/fat)?
These are the 4 basic steps of making pie crust (name at least 2).
What are mix flour/salt, cut in fat, add water, roll out?
Chilling dough helps fats do this.
What is harden/solidify?
Dough shrinking is often caused by this mistake.
What is not chilling or overworking?
This is used to seal the edges of a crust like in empanadas.
What is a fork?
Overworking dough causes this texture.
What is tough?
This is done to seal and decorate pie edges.
What is crimping?
This helps maintain the crust’s structure while baking.
What is solid fat?
What causes a pie crust to turn out crumbly instead of flaky?
What is overmixing or using fat that is too soft?
This technique also creates a decorative edge on pie crust.
What is crimping?
A double crust pie includes this.
What is a top AND bottom crust?
This type of crust only has a bottom layer.
What is a single crust?
Liquid in dough mainly provides this.
What is moisture?
This is the best way to store dough and for how long?
What is in a Ziploc bag for 2–3 days?