Understanding Pies and Tarts

What is the best choice of flour for pie doughs?

• All-purpose flour

• Pastry flour

• Bread flour

• Whole wheat flour

What is the most popular fat for pie crusts?

• Butter

• Lard

• Regular hydrogenated shortening

• Emulsified shortening

What happens if too much water is used in pie dough?

• The crust will become tough

• The crust will fall apart

• The dough will be too sticky

• The dough will be too dry

What is the effect of salt in pie dough?

• It makes the dough tough

• It contributes mainly to flavor

• It prevents gluten development

• It adds sweetness

What are the three types of pastry dough?

• Pâte Brisée, pâte sucrée, Pâte sablée

• Pâte Brisée, Pâte feuilletée, Pâte sucrée

• Pâte sablée, Pâte feuilletée, Pâte Brisée

• Pâte sucrée, Pâte brisée, Pâte feuilletée

What is blind baking?

• baked with filling

• baked without filling

• baked with egg wash

What are the two groups pies may be classified into based on method of assembling and baking?

• Baked Pies

• Unbaked Pies

What is a common fault in pies that can be avoided by using mealy dough for bottom crusts?

• Soggy Bottom

• Burnt Crust

What is the most important thickener for pies?

• Starches

• Gelatin

What is the preferred thickener for fruit fillings?

• Modified Starch

• Tapioca starch

• Potato starch