pie unit review
fluting
a manner of decorating crust by making uniform folds around the edge of the pie
flaky dough
a pie dough in which flour is not completely blended in with the fat
mealy dough
a pie dough in which the fat is blended into flour more completely than flaky dough; resembles cornmeal
what type of pie typically involved meringue FOLDED into the batter
chiffon pie
what type of pie has an egg in it to firm pie during baking
soft pies
baking blind
to prepare pie shells in advance
dust
to sprinkle very lightly with flour
what is the ingredient function of starch in pies
to thicken pie filling
what is long flake dough used for in pies
top crust
what is another name for modified starch
waxy maize
what are the two typical bases of a chiffon pie
cooked fruit, cream stabilized with gelatin
what are the different types of starches found in pies
cornstarch, modified starch, tapioca, pregelitanized starch
what type of pie is typically TOPPED with meringue
cream pie
what are two types of pies that need to be refrigerated after baking
cream pies, custard pies
what types of pies is mealy dough used for
custard and fruit pies
what are the two common types of pie dough
flaky and mealy
what pie can be kept at room temperature after baking
fruit pie
latticework
grid pattern on a pie crust made with individual strips of crust
basic pie dough
3 parts flour, 2 parts fat, 1 part water
what is another term for basic pie dough
3-2-1 dough
at what temperature are fruit pies typically baked
400 to 425 degrees Fahrenheit
modified starch
a type of corn starch product used for fruit pies that will be frozen
what are the two types of flaky dough
long flake and short flake
what are the typical pie dough ingredients
pastry flour, vegetable shortening, water, salt