Pie Crusts

Front

What are the four basic ingredients in a crust?

Back

flour, fat, water, seasoning

Front

Which ingredients should be chilled: eggs, fat; eggs, water; fat, water; fat, milk?

Back

fat, water

Front

How do you add the fat into the dry ingredients?

Back

cut it in

Front

When adding the water, how much do you put in at a time? Options: all of it, 1/2 of it, 1 tablespoon at a time, wing it

Back

1 tablespoon at a time

Front

How big should the lumps of fat be after you are done combining the fat and dry?

Back

no larger than peas

Front

After you gather the dough into a ball, you must let it rest and relax

Back

in the refrigerator

Front

For rolling... flatten the dough into a disc, dust the rolling pin, and start rolling at the center of the dough and work outwards

Back

start rolling at the center of the dough and work outwards

Front

Blind baking is

Back

baking the crust before you add the filling

Front

Pie weights

Back

are used to keep the crust from rising during baking