On Baking Chapter 11: Pies and Tarts

Which fat will produce the flakiest pie crust?

solid vegetable shortening

Cooked fruit fillings should _______

be used for pies made with dry fruit such as rasins

To keep flaky dough from sticking, roll it out on a table dusted with __________.

bread flour

A pie filling that is prepared on top of the stove is called __________.

cream

A sweet tart dough used for cookies and straight sided tarts is called _____________.

pate sablee

A rich, crisp, non-flaky dough used for tart and tartlet shells is called ___________.

pate sucree

A pie filling created by adding gelatin to a stirred custard of a fruit puree is called ____________.

chiffon

A type of pie that has a soft filling that bakes along with the pie is called _________.

custard

Pie dough is also known as

pate brisee

True/False: Shake a custard pie gently to see of it has finished baking; it should show slight movement.

True

True/False: When baking a custard pie, start it at high heat then lower the temperature to finish cooking the filling.

True

Pie crusts that are baked empty are called ______ baked.

blind

Pie dough that has fat particles about the size of peas and is used for top crusts is called ______.

flaky

Pricking small holes in the dough to allow steam to escape is called _________.

docking

Pumpkin pie is an example of what type of pie?

custard

Pie dough in which the cut-in fat resembles coarse cornmeal, and is used for bottom crusts is called _______.

mealy

A pie crust should be rolled out to ________ inch thickness.

1/8

Custard pies are thickened by?

coagulated egg protein

When making pie dough, the water should be what temperature? (hot/cold ..... not degree)

cold

When making a chiffon pie the pie shell must be ________ before placing the filling in it.

pre-baked or par-baked

__________ are composed of sweet or savory fillings in baked crusts.

Pies

Pie dough is also known as ______ _______.

pate brisee

_______ pie dough is best used for top crusts and pre-baked shells.

Flaky

Pie dough should be rolled out into a circle ________ inches in diameter larger than the pie tin.

two

A cooked fruit filling is a stove top method, requiring a ______ _________ pie shell, and is used when the fruit needs to be softened.

pre-baked

Custards are liquids thickened by coagulated _________ proteins.

egg