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True or False: High gluten is desired for pastry dough.
False
How far beyond the pie pan should the dough be rolled out?
1 inch
What is the purpose of a roux?
to thicken sauce
Name a type of pie that does not go in the oven once made
Cream Pies
This fat will make the crust the flakiest.
Shortening
What is one reason for using an egg wash?
1. Browning
2. So topping sticks to top crust.
What tool is most ideal for the cut-in method?
Pastry Blender
What two ingredients are using in making a roux?
Fat and Flour
The purpose of sugar in fruit pie is to create... what?
A syrup
What flour is most ideal for making pie dough?
All-Purpose Flour
Would you need to dock a crust that is baked with a filling? Why or why not?
No. The filling holds down the crust and prevents air bubbles.
If pastry dough is overworked, what kind of results will occur?
Tough, leathery, and not flakey. May shrink due to extra gluten development.
Pumpkin pie falls into which category?
1. Savory
2. Custard
3. Fruit
4. Cream
Custard
What is the purpose of DOCKING the dough?
To allow steam to be released from dough while baking to prevent air bubbles from forming.
The "cut- in" method provides the product with what type of texture? (2 words)
Light and Flakey
It is essential to only add a little bit of water at a time. What happens to a crust that has too much water added to the dough?
Becomes tough and dry once baked.
To avoid clumping, bled the sugar and cornstarch together before adding in liquid. Why would a recipe ask to use cornstarch?
To thicken a sauce or filling.
Flour, Water, Fat, Salt
Explain why it is important to see marbling in the dough
Visible and even fat distribution creates a light and flakey crust.
What are three reasons for fluting the edges of a pie
1. Seal top and bottom crust together.
2. Hold more filling... aka taller edges
3. Decoration
Water needs to be which temperature when added to the crust?
Ice Cold