Pies Chapter 11

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Questions and Answers

What defines flaky pie dough?

It uses cookie crumbs and sugar as the main ingredients.

It is made by cutting fat into fine, uniform pieces.

It requires no preparation of the fat before mixing.

It is made by cutting fat into large, irregular pieces. (correct)

What is mealy pie dough primarily known for?

It uses whole grains as its main ingredient.

It results in a flaky crust when baked.

It is made by cutting fat into fine, uniform pieces. (correct)

It creates a crumbly texture that is easy to shape.

When making fruit pies, what type of crust is commonly used?

Only mealy pie dough for better flavor

Only a crumb crust

Single or double crust with a precooked fruit filling (correct)

No crust is necessary for fruit pies

What is true about crumb crust preparation?

It is made with a combination of crushed cookies, butter, and sugar. Signup and view all the answers

What distinguishes flaky pie dough from mealy pie dough?

Flaky pie dough involves cutting fat into large, irregular pieces. Signup and view all the answers

Which of the following ingredients is NOT typically used to make a crumb crust?

Flour Signup and view all the answers

For which type of pie are fruit fillings commonly prepared?

Fruit pies Signup and view all the answers

Which type of pie crust is appropriate for a cheesecake?

Crumb crust Signup and view all the answers

Which of the following statements is true about pie crust types?

Crumb crust is primarily for cheesecakes and custard pies. Signup and view all the answers

Which statement accurately describes flaky pie dough?

It is made by cutting fat into large, irregular pieces. Signup and view all the answers

What is the purpose of docking a pie crust before baking?

To allow steam to escape during baking Signup and view all the answers

Which technique involves the use of weights or beans in pie preparation?

Blind baking Signup and view all the answers

What is the primary function of fluting in pie preparation?

To create a decorative edge on the crust Signup and view all the answers

Which of the following best describes the cutting in technique?

Mixing solid fat into dry ingredients Signup and view all the answers

What is a lattice in the context of pie preparation?

Strips of dough woven into a criss-cross pattern for decoration Signup and view all the answers

Study Notes

Pies - Chapter 11

Pies are made with sweet or savory fillings baked in a crust.
Pies are typically made in round, slope-sided pans.
Pie crusts can be made without a recipe using a 3:2:1 ratio—3 parts flour, 2 parts fat, and 1 part water.
Pie dough preparation involves combining dry ingredients, cutting in the fat, adding liquid, and mixing gently until the dough comes together.
The dough should then be refrigerated before rolling out and placed in the pie pan.
The edges should be trimmed.
Fat should be cold to facilitate working with the dough and create a flaky crust.
When fat melts in the oven, it creates steam, leading to flaky layers.
Cold fat yields a tough, chewy crust.

Pie Crust Types

Flaky: Fat is cut into large, irregular pieces.
Mealy: Fat is cut into small, uniform pieces.
Crumb: Made from crushed cookies or crumbs combined with butter and sugar. Commonly used in cheesecakes and custard pies.
Types of Fat for Pie Dough:
- Butter: Adds flavor but is difficult to work with.
- Lard: Makes the flakiest crust, often used in savory pies.
- Shortening: Provides a flaky crust.
- Oil: Makes a fragile crust without flakiness.

Pie Types

Fruit: Single or double crust with pre-cooked fruit filling. (Examples: apple, cherry, blueberry)
Cream: Filling made from milk, eggs, thickener, and flavors. Filling is cooked separately and then poured into the crust, which may be blind baked or a crumb crust.
Custard: An uncooked custard baked with the pie crust. (Examples: pumpkin, pecan)
Savory: Not a dessert; contains meat, seafood, or vegetables in a sauce. (Examples: pot pie, quiche)

Pie Preparation Techniques

Cutting in: Mixing solid fat into dry ingredients. Using a pastry blender is common, but forks, knives, or hands (known as rubbing in) can also be used.
Blind baking: Baking an empty pie shell, often with weights or beans inside, to prevent the crust from puffing up irregularly.
Docking: Making small holes in the unbaked crust to allow steam to escape during baking, preventing rising.
Fluting: Decorating the pie crust by making uniform folds around the edge.
Lattice: Strips of dough woven into a criss-cross pattern for decorative topping.

Crust Types

Single-crust: One crust, open, exposing the filling
Double-crust: Two crusts—one on top and one bottom, typically decorated, covering the filling.

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Description

Explore the art of pie making in Chapter 11, focusing on the preparation of different crust types and techniques for creating the perfect flaky pie. This quiz covers essential ingredients, ratios, and methods for successful pie dough, including the significance of fat in achieving texture. Test your knowledge on pie crust varieties and their applications!