On Baking: Pies & Tart Crusts

Both flaky and mealy dough requires:

• cold liquid and chilled fat.

• cold water and softened fat.

• softened fat and eggs.

• creamed fat and sugar.

When properly prepared, which of the following fats produces a flaky pie crust?

• Butter

• Butter and solid vegetable shortening

• Solid vegetable shortening

• All of the above

Pie crust shrinks after baking because

• the oven temperature was too low during baking

• the dough was overmixed

• the curst was baked for too long

• there was too much fat in the formula.

Which of the following would be suitable for making a double crust fresh fruit pie using uncooked fruit?

• puff pastry

• mealy dough

• crumb crust

• linzer dough

Sweet tart dough or shortbread tart dough:

• is nonflaky

• is crisp but tender

• make excellent tart dough

• all of the above

Sweet tart dough is mixed by creaming butter & sugar before adding eggs and fl our to produce a crisp, cookie-like crust

• True

• False

When mixing flaky pie dough with an electric mixer, use well-chilled fat and the paddle attachment on low speed.

• True

• False

To keep the crust from getting soggy, you can brush a prebaked tart shell with melted chocolate before filling it

• True

• False

Shortbread tart dough is considered a very flaky tart crust.

• True

• False

Sweet tart dough is prepared using the creaming method.

• True

• False