Choosing the Right Pie Dough for Your Needs

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Questions and Answers

Why should you avoid stretching the dough when placing it into the pan?

To prevent the dough from shrinking during baking (correct)

To prevent air bubbles from forming between the dough and the pan

To ensure the crust is crispy

To make the dough easier to roll out

What is the purpose of fluting or crimping the edges of a single-crust pie?

To seal the edges of the crust

To make the pie easier to serve

To prevent crust shrinkage

To add extra decoration to the pie (correct)

Why should you rest the made-up pies for 20-30 minutes before baking?

To give the baker a break

To allow the filling to set

To prevent crust shrinkage (correct)

To make the crust easier to roll out

What is the recommended way to trim off excess dough from a pie crust?

Rotating the pie tin between the palms of the hands while pressing with the palms against the edge of the rim Signup and view all the answers

Why should you avoid creating air bubbles between the dough and the pan?

To prevent the filling from spilling over Signup and view all the answers

What is the purpose of making a raised, fluted rim of dough on pie shells for soft-filled pies?

To reduce the chance of spillover Signup and view all the answers

When making a double-crust pie, what should you do to the edge of the crust before adding the top crust?

Brush the edge with water Signup and view all the answers

Why should you fold the dough in half when placing it into the pan?

To allow the dough to drop into the pan Signup and view all the answers

What is the main reason mealy doughs are used for bottom crusts, especially for soft pie fillings?

They resist soaking better than flaky doughs Signup and view all the answers

What is the ideal weight of dough for a 9-in. top crust?

6 oz (170 g) Signup and view all the answers

Why do experienced bakers use less dough when rolling out crusts?

They know how to roll the dough to a perfect circle of the right size and need to trim away little excess dough Signup and view all the answers

What is the purpose of dusting the bench and rolling pin with flour?

To prevent the dough from sticking Signup and view all the answers

Why is it recommended to roll the dough out on flour-dusted canvas?

It requires less dusting flour Signup and view all the answers

What is the ideal thickness for a rolled-out pie crust?

1/8 in. (3 mm) Signup and view all the answers

What should you do to ensure the dough is not sticking while rolling it out?

Lift the dough frequently to check Signup and view all the answers

What is the definition of 'pan size' in this context?

The inside top diameter of the pie pan Signup and view all the answers

Study Notes

Selecting and Scaling Doughs

Mealy pie doughs are used for bottom crusts, especially for soft pie fillings like custard and pumpkin, as they resist soaking better than flaky doughs.
Flaky pie doughs are best for top crusts and prebaked pie shells with cooled filling, but mealy dough is safer for prebaked shells with hot filling.

Scaling Doughs

Guidelines for dough weights are:
- 8 oz (225 g) for 9-in. (23-cm) bottom crusts
- 6 oz (170 g) for 9-in. (23-cm) top crusts
- 6 oz (170 g) for 8-in. (20-cm) bottom crusts
- 5 oz (140 g) for 8-in. (20-cm) top crusts
Experienced bakers use less dough due to their skill in rolling perfect circles, reducing excess dough trimming.

Rolling Out Dough

Dust the bench and rolling pin lightly with flour to prevent sticking, avoiding excess flour to prevent toughening the dough.
Rolling on flour-dusted canvas requires less dusting flour.
Roll out the dough to a uniform 1⁄8-in. (3-mm) thickness, using even strokes from the center outward in all directions, lifting frequently to prevent sticking.

Placing and Finishing Dough

Lift the dough without breaking it by rolling it around the rolling pin or folding it in half and unfolding it in the pan.
Press the dough into the pan corners without stretching, as stretched dough will shrink during baking.
Ensure no air bubbles between the dough and the pan.
For single-crust pies, flute or crimp the edges and trim excess dough.
For double-crust pies, fill with cold filling, brush the edge with water, and top with the second crust, sealing the edges and trimming excess dough.