Doughs & Crusts
This pie dough takes its name from its raw texture and is ideal for bottom crusts because it resists sogginess.
What is mealy pie dough?
Pricking small holes in unbaked dough or a crust to allow steam to escape during baking is known by this term.
What is docking?
This common thickener provides a firm, clear gel for fruit fillings but loses potency when combined with sugar or high acid.
What is cornstarch?
A cream pie filling is fundamentally a version of this classic starch-thickened egg custard cooked on the stovetop.
What is pastry cream?
The classic standard ratio by weight for a basic cookie crumb crust (butter : sugar : crumbs).
What is 1 : 2 : 4?
This rich, nonflaky sweet tart dough contains egg yolks and is sturdy enough to be removed from a tart pan before service.
What is pâte sucrée?
The culinary term for baking a pie crust or tart shell unfilled, using pie weights to hold its shape.
What is baking blind (or blind baking)?
Cornstarch gels break down when frozen, so this starch is preferred for pie fillings that will be frozen.
What is tapioca (or tapioca starch / modified starch)?
This fruit filling method involves draining the fruit and boiling only the liquid with starch and sugar before folding the fruit back in.
What is the cooked juice method?
This traditional fruit dessert features fruit topped with a thick layer of biscuit dough dropped in mounds.
What is a cobbler?
This sweet, fragile shortbread tart dough bakes into a delicate crust and often includes hard-boiled egg yolks or nut flour.
What is pâte sablée?
Overmixing pie dough develops too much of this protein, making the dough tough and elastic.
What is gluten?
When substituting cornstarch for flour in a recipe, multiply the flour's weight by this factor.
What is 0.5?
This fruit filling method is best suited for firm or dry fruits (such as apples or rhubarb) that need softening before going into a prebaked shell.
What is the cooked fruit method?
A fruit dessert topped specifically with a streusel mixture made of flour, butter, sugar, and oats.
What is a crisp?
Translating to "broken dough" in French, this unsweetened, rich dough usually contains egg and is frequently used for quiches and savory tarts.
What is pâte brisée?
To maintain control over fat distribution and avoid overworking the dough, this mixing method is preferred for small to moderate batches.
What is hand mixing?
Also known as pregelatinized starch, this type of thickener derived from waxy maize thickens at a wide temperature range and withstands freezing.
What is modified starch?
A chiffon pie filling is created by stabilizing a fruit purée or custard with gelatin and folding in this light ingredient.
What are whipped egg whites?
Unbaked fruit pies and raw pie shells can be stored safely in the freezer for up to this duration.
What is 2 months?
To make a flaky pie crust, fat should be cut into the flour until the pieces are approximately this size.
What is the size of peas or peanuts?
To prevent a prebaked crust from becoming soggy after adding filling, bakers can brush the warm shell with this protein or sweet barrier.
What is an egg wash, melted chocolate, or caramel?
When substituting tapioca starch for cornstarch in a formula, multiply the cornstarch weight by this factor.
What is 1.2?
Slowly adding hot liquid to egg yolks while whisking to raise their temperature without curdling them is called this.
What is tempering?
Custard, cream, and meringue-topped pies should be stored in the refrigerator for no more than this many days.
What is 2 to 3 days?