Pies Review

What are the three basic ingredients of a pie crust?

• Flour, water, and fat

• Sugar, butter, and eggs

• Baking powder, water, and oil

• Flour, eggs, and milk

What is the role of gluten in pie crust?

• It gives the dough its stretch and strength

• It adds sweetness to the crust

• It makes the crust flaky

• It prevents the crust from baking

Why is temperature considered crucial in making pie crust?

• It enhances the flavor of the crust

• It affects the rising of the dough

• It determines the baking time

• It prevents the butter from melting too soon

Which fat is known for providing the most flavorful pie crust?

• Margarine

• Lard

• Shortening

• Butter

Why is blind baking necessary for some pies?

• To ensure the filling is cooked

• To brown the crust more evenly

• To make the crust crunchier

• To prevent the crust from becoming soggy

Why might someone choose to mix pie dough by hand?

• To add more air into the dough

• To ensure all ingredients are fully incorporated

• Because it's faster than using a mixer

• To avoid overheating the dough

What is the disadvantage of using shortening in pie crust?

• It has no flavor

• It can make the crust too flaky

• It makes the crust too tough

• It has a high melting point

How does chilling the pie dough before rolling it out affect the final crust?

• It makes the crust less flaky

• It helps in gluten development

• It prevents the fat from melting too quickly

• It makes the dough harder to work with

Why is it important to use cold water when making pie crust?

• To activate the yeast

• To enhance the flavor of the crust

• To prevent the formation of gluten

• To keep the fat from melting

What happens when you handle the dough too much?

• Toughens the dough

• Softens the dough

• Makes the dough flaky

• Makes the dough sticky