CPM Pie Crust Preparation 2

Question 1

Why is it important to keep all ingredients cold when making pie crust?

Accepted Answer

To prevent gluten from over-developing and keep fat in solid pieces

Answer

Cold ingredients keep fat solid and limit gluten development, producing a flaky, tender crust.

Question 2

What does 'blind baking' a pie crust mean?

Accepted Answer

Baking the crust without a filling, using weights to prevent bubbling

Answer

Blind baking means pre-baking an unfilled crust, typically with pie weights or dried beans to hold its shape.

Question 3

Which type of fat produces the most flaky pie crust layers?

Accepted Answer

Lard

Answer

Lard has large fat crystals that create distinct, flaky layers when incorporated into pie dough.

Question 4

What is the purpose of adding a small amount of vinegar or lemon juice to pie dough?

Accepted Answer

To inhibit gluten development and tenderize the crust

Answer

Acid inhibits gluten network formation, resulting in a more tender, less tough crust.

Question 5

When rolling out pie dough, why should you rotate the dough a quarter turn between rolls?

Accepted Answer

To ensure even thickness and prevent sticking

Answer

Rotating the dough ensures it rolls out to an even circle and allows you to detect and prevent sticking early.

(CPM) Certified Pie Maker Practice Test