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
What is the purpose of chilling a formed, unbaked pie shell before baking?
Answer: To firm the fat and relax any remaining gluten tension so the crust holds its shape
A final chill re-solidifies fat disturbed during shaping and gives gluten one more chance to relax, reducing shrinkage.
Which of the following best describes a 'lattice' top crust?
Answer: Interwoven strips of dough placed over the filling in a grid pattern
A lattice crust consists of woven or stacked dough strips that create a decorative grid allowing the filling to show through.
What ratio of fat to flour (by weight) is standard for most American flaky pie crusts?
Answer: 1:2 (fat to flour)
A 1:2 fat-to-flour ratio by weight is the classic standard for a flaky American pie crust.
What does an 'egg wash' applied to pie crust before baking primarily accomplish?
Answer: It promotes browning and gives the crust a shiny, golden appearance
Egg wash contains proteins and sugars that brown via the Maillard reaction, creating an attractive golden, glossy finish.
If pie dough is too crumbly and won't hold together, what is the most appropriate fix?
Answer: Add small amounts of ice water, one teaspoon at a time, mixing minimally
Crumbly dough lacks sufficient hydration; adding ice water in small increments allows careful control without over-wetting or overworking the dough.
What is the main difference between a pâte brisée and a pâte sucrée in the context of pie and tart crusts?
Answer: Pâte sucrée contains significantly more sugar and egg yolks, producing a sweeter, cookie-like crust
Pâte sucrée is a sweet, enriched French tart dough with more sugar and egg yolks, making it tender and snappy like a cookie.
When a pie crust recipe instructs you to 'cut in' the fat, what tool is NOT typically used for this step?
Answer: A stand mixer with a whisk attachment
A whisk attachment in a stand mixer is designed for aeration, not for cutting fat into flour; a paddle attachment at low speed would be more appropriate if using a mixer.