Pie Making Check-In REVIEW

Pie crusts are made from what four basic ingredients

What flour is most ideal for making pastries?

What is the purpose of fat in pastry dough?

Why is it critical for the fat & liquid to be as COLD as possible?

What is "Marbling"?

The "cut- in" method provides the product with what type of texture?

T or F: High gluten is desired in pastry dough

• True
• False

What is the purpose of "docking" the dough before baking?

Would you need to dock a crust that is baked with a filling? Why or why not?

It is VERY important to only add a little bit of water at a time. What happens to a crust that has too much water added to the dough?