CPM Flour, Fat & Liquid Selection 2

Question 1

Which type of flour produces the most tender, flaky pie crust due to its low protein content?

Accepted Answer

Pastry flour

Answer

Pastry flour has a protein content of 8–9%, which limits gluten development and results in a tender, flaky crust.

Question 2

When making pie crust, why is ice-cold water preferred over room-temperature water?

Accepted Answer

It keeps fat cold to prevent gluten overdevelopment

Answer

Cold water keeps fat pieces solid during mixing, which creates steam during baking and produces a flaky layered crust.

Question 3

A pie maker wants an exceptionally flaky crust with distinct layers. Which fat should they choose?

Accepted Answer

Lard

Answer

Lard has a high plasticity range and large fat crystals that create distinct, well-separated flaky layers in pie crust.

Question 4

Which liquid addition to pie dough helps reduce gluten development while also adding richness?

Accepted Answer

Vodka

Answer

Vodka contains ethanol, which does not promote gluten formation, allowing more liquid to be added for easier rolling without toughening the dough.

Question 5

What is the primary function of fat in pie crust dough?

Accepted Answer

To coat flour proteins and inhibit gluten development

Answer

Fat coats flour proteins, preventing them from hydrating and bonding into gluten strands, which keeps the crust tender.

(CPM) Certified Pie Maker Practice Test