Pies and Tarts Quiz Review

What type of Pie dough has larger chunks of fat?

• Mealy dough

• Flaky dough

What is the definition of a tart?

• a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry

• An open pastry shell containing a filling, made in a tart pan, and has a mealy short crust

• rustic type of hand-formed pie

Which flour is often best for pie dough?

• Pastry

• Whole Wheat

• High Gluten

• Low Gluten

It is best to thoroughly knead/mix pie dough to form gluten for a smooth flaky crust.

• True

• False

What must be kept super cold when making and using pie dough?

• Butter

• Eggs

• Milk

• Flour

This is when you break up butter into small bits in flour.

• cutting in butter

• breaking up butter

• smushing up butter

• a mess

You may need more or less water for a pie dough recipe than it actually asks for.

• True

• False

About how long should you chill pie dough after you make it and before you use it?

• 30 minutes

• 3 minutes

• 1 hour

• overnight

This is when you prick pie crust before baking to prevent bubbles from forming.

• Docking

• Stabbing

• Releasing steam

• Cutting in

This is when the crust is baked before adding a filling.

• Blind Bake

• Docking

• Cutting in

• Curing