Pie Crust Preparation Flashcards
7 cards from real CPM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Pie Crust Preparation flashcards as text
Which liquid is LEAST recommended when making a traditional flaky pie crust?
Answer: Warm water
Warm water activates gluten development and melts fat prematurely, producing a tough, dense crust.
What advantage does using vodka instead of some of the water in pie dough offer?
Answer: Alcohol doesn't develop gluten, so more liquid can be added for workability without toughening the crust
Alcohol inhibits gluten formation, allowing bakers to add more liquid to make the dough easier to handle without making it tough.
What does a 'double crust' pie require compared to a 'single crust' pie?
Answer: Dough for both a bottom and a top crust enclosing the filling
A double crust pie uses a bottom crust base and a top crust layer that encloses the filling, as in a classic apple pie.
Why is it important to vent the top crust of a double-crust fruit pie?
Answer: To allow steam to escape and prevent the crust from bursting or becoming soggy
Venting allows steam from the hot filling to escape, preventing pressure buildup that could burst the crust and keeping the crust crisp.
What is 'soggy bottom' in pie baking, and which technique best prevents it?
Answer: An underbaked, wet bottom crust; prevented by using a mealy crust and/or baking on the lowest oven rack
Soggy bottom occurs when the bottom crust absorbs moisture from the filling; a mealy crust, proper baking position, and sometimes blind baking prevent it.
When transferring rolled pie dough to a pie dish, what is the safest method to avoid tearing?
Answer: Both B and C are correct methods
Both folding and rolling around the pin are standard professional techniques that support the dough and prevent tearing during transfer.
What is the correct way to fit pie dough into a pie dish to prevent shrinkage?
Answer: Gently lift and ease the dough into the dish without stretching, pressing it in with your fingers
Lifting and easing dough without stretching preserves its natural resting state so it won't shrink back during baking.