CPM Baking & Presentation 3

Question 1

A pie is baking and the crust edges are browning too fast. What is the best corrective action?

Accepted Answer

Tent the edges with strips of aluminum foil or a pie shield

Answer

Tenting the edges with foil or a pie shield blocks direct heat and slows browning while the rest of the pie continues to bake normally.

Question 2

For a competition-level lattice pie, the woven strips should ideally be cut to what uniform width?

Accepted Answer

1/2 to 3/4 inch — wide enough to weave without tearing

Answer

Strips cut to 1/2–3/4 inch are sturdy enough to weave without breaking and proportionate enough for an elegant, professional presentation.

Question 3

What is the purpose of chilling assembled pie dough in the refrigerator before baking?

Accepted Answer

To allow gluten to relax and fat to firm up, reducing shrinkage

Answer

Chilling relaxes developed gluten and re-solidifies butter, which reduces shrinkage and helps the crust hold its decorative shape in the oven.

Question 4

A custard pie (e.g., pumpkin) is done baking when it shows which visual cue?

Accepted Answer

The edges are set but the center has a slight jiggle (2-inch wobble)

Answer

A 2-inch wobble in the center indicates carryover cooking will finish setting the custard without overbaking, which causes cracking.

Question 5

Which decorative edge technique involves pressing the thumb of one hand against the dough while pinching with two fingers of the other hand?

Accepted Answer

Fluted (pinch) crimp

Answer

The fluted or pinch crimp uses opposing finger positions to create the classic V-shaped scalloped edge found on most traditional American pies.

(CPM) Certified Pie Maker Practice Test