Exam 11: Pies and Tarts

Pie crusts that are baked before being filled are said to be baked .

To keep the crust from getting soggy, line a prebaked tart shell with a thin layer of spongecake before filling it with a cream or custard filling.

Which of the following fats produces the flakiest pie crust?

Cooked juice fillings should be before placing them in pre-cooked pie shells.

Pie crust shrinks after baking because

MATCHING a) softened butter blended with sugar and eggs b) cold fat cut into pea-sized pieces c) cold fat cut in until it resembles cornmeal -Sweet tart dough

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

Freezing a custard pie ensures that it will remain fresh.

In order to make a pie crust easier to roll, thoroughly it before using.

in the formula makes sweet tart dough sturdier than flaky or meal dough.

A typical ratio of ingredients for crumb crust is

Shake a custard pie gently to see if it has finished baking; it should show slight movement.

MATCHING a) softened butter blended with sugar and eggs b) cold fat cut into pea-sized pieces c) cold fat cut in until it resembles cornmeal -Mealy dough

A filling that is too moist can produce a(n) crust after it is baked.

is a type of animal fat that produces a flaky crust with a distinctive flavor. It is best used to make crusts for savory applications.

When baking custard pie, start it at high heat near the bottom of the oven, then lower the temperature to finish cooking the filling slowly.

is a type of pie or tart crust that has the rich flavor of butter and a delicate cookielike texture.

When baking an unfilled pie or tart shell, leave pie weights in a crust-lined pan until the dough is thoroughly baked.

Lemon meringue pie should be cooled at room temperature, then refrigerated overnight before eating.

When milk is used in place of water in pie crust, it will be less dark and crisp after baking.