Who doesn't LOVE pie!???

Pre-baking a pie crust called...

• blind baking

• flakey pie dough

• mealy pie dough

Dough in which the fat is cut into the flour until it is in pea size pieces is called...

• blind baking

• flakey pie dough

• mealy pie dough

The best choice of dough for pies with liquid fillings is...

• blind baking

• flakey pie dough

• mealy pie dough

Most bakers use pastry flour for pie crust because pastry flour is...

• lower in gluten and higher in starch

• higher in gluten and lower in starch

• lower in gluten and lower in starch

The key to choosing the best fat for creating excellent texture is the...

• weight

• melting point

• liquidity

The best fat for creating flake texture in the finished pie is

• liquid fat

• solid shortening

It is important that the liquid used in pie dough is

• hot

• lukewarm

• cool

• ice-cold

All types of pie dough should not be overworked to avoid developing too much gluten.

• too much

• too little

When you are making multiple pies, it is not a good idea to roll out more than one crust at a time.

• True

• False

When using cooked fillings involving delicate fruit, just the juice is sweetened and thickened on the stove top.

• True

• False