Pies and Tarts

What term is used when we 'pre-bake' a pie crust?

• blind baking

• flakey pie dough

• mealy pie dough

Which is the best choice for of dough for pies with liquid fillings?

• mealy

• blind

• flakey

Which process are pie crusts weighted down?

• blind baking

• when creating flakey dough

• when creating mealy dough

It is important that liquid used in pie dough be at what temperature?

• warm

• cold

• ice cold

Which is the best fat for a flakey pie dough?

• butter

• shortening

• milk

Which of the following ingredients is not usually used in making pie dough?

• milk

• salt

• flour

• fat (shortening, butter)

What is used to seal the top and bottom crusts together?

• milk

• sugar

• salt

• egg wash

What do you need to do when measuring flour?

• pack it down so there are no air bubbles

• level off the excess flour with a metal spatula

• add oil to the measuring cup so the flour does not stick to the measuring cup

• measure with tablespoons

When creating pie dough the fat is cut into the flour until it is in pieces approximately the size of...

• pea

• grape

• gumball

• small orange

Pie dough needs to chill before you roll it out.

• True

• False