Pies

Shortening is another word for?

• flour

• short crust

• water

• fat

once the flour is rubbed into the flour, you can see the flour particles have been covered in

• butter

• fat water molecules

• fat molecules

• waterproof layer of fat

which of the following is not a reason for a soggy under crust

• too much flour was rubbed into the under crust

• thickening agent was excluded from the filling

• oven temperature was too low

• flour wasn't rubbed into the under crust

What is the purpose of salt in a pie crust

• controls the yeast

• to taste only

• control gluten formation

• make a softer texture

When using making a pie crust. what temperature of water should we use?

• warm

• hot

• room temperature

• cold