Pie dough test

Fat used in volume production of pie dough is usually

Regular shortening

Salt is incorporated into pie dough by

Dissolving salt in water

Best flour for a flaky pie crust

Pastry flour

Most pie dough used in pumpkin pie

Mealy dough unbaked

You make the bottom crust of a 9 in fruit pie with

8 oz of dough

Soggy bottom crust is caused by

Wrong dough - wrong temperature - hot filling

Best starch used to thicken cream pies

Corn starch

What method of pie filling for canned cherries

Cooked juice

Which is not a step for the cooked juice method

Sift starch into boiling juice

Primary thickening agent in quiches

Egg

Water for pie dough should be lukewarm 90 degrees F

False

Lining pie tin dough you stretch the dough

False

For double crust pies its important to seal the rim

True

Pumpkin pie should start to be cooked with a high temperature in the oven

True

Empty pie shells shrink because theres not enough gluten development

False

Mealy pie dough steps

Dry ingredients in mixing bowl, add cold fat and mix until very mealy in appearance add ice cold water until dough forms, form dough into disc and wrap in cooler.

Short flake pie crust the butter is the size of

A pea

Long flake pie dough the butter is the size of

Walnuts

Blind baking with no filling and beans can be achieved with

Parchment, foil, plastic, all of the above

What is a slurry

Cornstarch and cold water

Why poke holes on top pie crust

To vent steam

What reduces the thickening powers of starch

Acid and too much sugar

Which is not a step in rolling pie dough

Mix dough again so it becomes soft

Clear gel

Needs to be cooked

Instant clear gel

Needs to be mixed and not cooked

Why is it not good idea to freeze pastry cream

Changes the texture and consistency

Steps to assemble fruit tart

Brush with chocolate, fill with cream, arrange fruit, glaze, decorative edge