Pastry Ingredients
These four ingredients make up a standard pastry piecrust recipe.
Flour, Fat, Water, Salt
This part of a pie is the pastry shell that holds the filling.
Crust
When rolling pie dough, roll from this point outward.
Center
Pricking the dough all over the sides and bottom of the pan with a fork is called this.
Docking
This flour is more easy to work with than pastry flour, and has less gluten than bread flour. Can be used in pastries.
All-purpose flour
This type of flour is low in gluten and makes a tender piecrust. Used by profesional pastry chefs.
Pastry Flour
This unfilled bottom crust is often baked before adding liquid fillings.
Blind Shell
Pie dough should rest this long after mixing before rolling.
30 minutes
Placing another pie pan of the same size inside the crust is called this.
Double panning OR weight crust
Name one type of decorative edge.
Answers vary:
Fork, Fluted, Rope, Braided, Lattice Topping, Cut-out, Impressions
In food service, this type of fat is preferred for making piecrusts.
Hydrogenated vegetable shortening
This decorative edge is formed by shaping or pinching the rim of the pie crust.
Fluting
In this mixing method, the shortening is cut into the flour until pea-sized.
Flaky Method
This means pressing the edges of a piecrust together.
Crimping
How can you store pie crusts for later use?
Freeze in freezer bags to prevent loosing moisture
This ingredient binds the flour and fat together to form dough.
Water
A frequently used topping for single-crusted pies.
Whip Cream
This thickener is commonly used in fruit pies.
Cornstarch
This technique partially bakes a crust before filling it with a wet filling.
par-baking
What issue might adding too much water to pie crust cause?
Too tough
The only purpose of this ingredient is to add flavour.
Salt
This topping is made of beaten egg whites and sugar and must touch the crust to prevent shrinking.
Meringue
Pies with this type of filling may turn lumpy if directions aren’t followed carefully.
Starch- thickened fillings
This mistake causes a crust to shrink away from the edge of the pan while baking.
stretching the dough
What issue might adding too much fat to a pie crust cause?
Too crumbly