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