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Pie Details Answer Key

Pie crusts are made from four basic ingredients: flour, fat, salt, and water. Fat adds flakiness to pie crust by separating the layers of gluten formed from flour and water, while shortening forms a waterproof coating around flour particles to inhibit gluten development. Too much or too little of the ingredients like fat, water, or flour can make the pie crust tough; the dough should be mixed by hand and not rerolled if it shrinks during baking. Fruit pies are best eaten within 1-2 days but can last up to four days, and may be frozen for up to 3-4 months before or after baking, while cream and custard pies do not freeze well and should be used

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572 views1 page

Pie Details Answer Key

Pie crusts are made from four basic ingredients: flour, fat, salt, and water. Fat adds flakiness to pie crust by separating the layers of gluten formed from flour and water, while shortening forms a waterproof coating around flour particles to inhibit gluten development. Too much or too little of the ingredients like fat, water, or flour can make the pie crust tough; the dough should be mixed by hand and not rerolled if it shrinks during baking. Fruit pies are best eaten within 1-2 days but can last up to four days, and may be frozen for up to 3-4 months before or after baking, while cream and custard pies do not freeze well and should be used

Uploaded by

felamendo
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Pie Details: Fact or Fiction?

Name Period Assign #

1. T Pie crusts are made from four basic ingredients: flour, fat, salt, and water.

2. T Flour gives structure to the pastry.

3. F Fat makes pie tough (tender) because it causes (inhibits) gluten development in flour.

4. T Fat adds flakiness because it separates the layers of gluten.

5. F Oil and margarine are the two most common fats used to make pie crust.
(Lard and Shortening.)

6. T Oil makes pie crust mealy and tender rather than flaky and tender.

7. T Water provides moisture to help gluten form and produces steam for flakiness.

8. F Salt adds much more to pie crust than flavor. ( Flavor only.)

9. F The flour should not be sifted with the salt. (Adds air and distributes salt evenly.)

10. F The shortening is cut into the flour until it resembles particles the size of salt. (Particles size of cornmeal
or rice.)

11. F Pie dough should be mixed with the hands. (Warmth of hand can melt fat.)

12. F A pie crust recipe should always list a specific amount of water. (Recipes give range-flour absorption
variations.)

13. T Too much flour will make the pie crust tough.

14. T The shortening forms a waterproof coating around the flour particles so that the water doesn't develop too
much gluten in the flour.

15. F Too much fat makes pie crust tough. (Crumbly.)

16. F Too little fat makes pie crust crumbly. (Tough)

17. T too much water causes toughness.

18. F too little water makes the dough easier to roll out. (Hard to roll out.)

19. T Dough that is stretched to fit the pie pan will shrink from the sides while baking.

20. F It is all right to reroll the dough if it is not rolled perfectly the first time. (Toughens.)

21. F Custard, chiffon, and cream pies do not need to be refrigerated and should be used within 6-7 days.
(Refrigeration required, 1-2 days only.)

22. T Fruit pies are best when eaten within 1-2 days but can be kept up to four days.

23. F Fruit pies can be frozen for 9-10 months. They are better if frozen after baking rather than before baking.
(3-4 months best, better if frozen before baking.)

24. F Cream/custard pies freeze very well. (Filling breaks down when thawed.)

25. T Baked or unbaked pie crusts may be frozen.

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