C&B 2: Pies

A single crust pie consists of one crust on the bottom a filling, and a crust on the top.

• True

• False

Pastry flour produces the best results in pie dough due to its low percentage of gluten.

• True

• False

Liquid ingredients and fat in pies should always be hot.

• True

• False

Salt and sugar should be dissolved in a liquid, or mixed in with the flour to ensure even distribution.

• True

• False

The process for making pie dough is much different than the process of making biscuit dough.

• True

• False

Pie dough should mixed only until the flour absorbs the liquid, to ensure the crust has nice flaky layers.

• True

• False

Mealy pie dough is the most absorbent pie dough, and should be used with fruit and custard fillings.

• True

• False

A lattice crust is made by weaving together strips of pie dough.

• True

• False

Crumb crusts can be used for cheesecake, unbaked pies, and fruit tarts.

• True

• False

Blind baking is a term used when pie dough is baked for a short period of time before the filling is added to the crust.

• True

• False