1. Pastry

2. 1. Flaky Pie Dough Fat is cut into flour until they are about pea size. Water is added, the flour will absorb water and develop some gluten. When the dough is rolled out the lumps of fat will moisten the flour. 2.Mealy Pie Dough Fat is blended into flour more thoroughly until the mixture looks like coarse cornmeal. The flour will become more coated with fat. (less gluten; less water needed; less likely to become soggy) Used for bottom crusts with pies with moist fillings.

3.  Two types: ◦ Single pie crust  does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling. The bottom Crust is placed in the pie plate and the edges are trimmed. The edges are then crimped to provide the Crust with a finished look. Many times a single Crust is baked or partially baked before the filling is added

4. ◦ Double pie crust  both a bottom and a top crust. The bottom crust is prepared first, rolling out the dough to the shape of the pie dish. Filling are then placed over the bottom crust. The top is prepared by rolling it out and is placed over the pie filling. They are placed together, the edges of both the top and bottom are trimmed so they can be sealed evenly together as the edges are crimped tightly. Slits are then made in the top or holes are punctured in the crust with a fork to enable the steam to be released as a the pie bakes.

5.  Temperature of water should be... ◦ Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very cold.  Two reason for keeping it cold: ◦ To maintain proper dough temperature ◦ Avoid melting fat lumps

6.  Why is salt important to use? ◦ It has some tenderizing and conditioning effect on gluten. ◦ Contributes to flavour.

7.  What is the best type of fat to use in a pie dough? ◦ The differences in textures of many pastries has to do with the type of fats and how it's introduced. ◦ Fats contribute to the tenderness and especially flakiness of pastry. Pure fats, such as shortening, produce to flakier pastry than those that contain butter. ◦ Pastry is often a trade-off between flavour and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the best qualities of each. But it comes down to preference!

8.  Recipes vary the amount of water used, why? ◦ You should add the minimum amount of cold water or liquids, such as milk, should be added first. ◦ Too much, plus over mixing, develops too much gluten which causes a tough pastry. ◦ Too little water in pastry causes the pastry to be crumbly and dry;

9.  What causes the pastry to be tough? ◦ GLUTEN  Caused by over mixing and over handling.  Its like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough relax for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.

10. 1. Combine dry ingredients 2. Cut in fat 3. Stir in water using a fork 4. Let dough rest

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12.  Popular because they have an appealing flavor and easier to make.  Usually used for unbaked pies  Ingredients: ◦ Graham cracker crumbs ◦ Sugar ◦ Butter (melted)

13.  Juice is cooked; fruit retains better shape and flavor.  When using this method the filling should be cooled. ◦ Juice needs to be brought to a boil and then add starch to boiling juice to become clear and thick, stir in other ingredients for flavor and then pour gently over fruit. Then the filling needs to cool quickly as possible.

14.  Cornstarch and waxy maize are the two best types of starch to be used for a fruit pie. ◦ Cornstarch forms a firm gel that holds its shape ◦ Waxy maize are clear and form a soft paste rather than a firm gel.  Waxy maize and other modified starches are best for displaying fruit because it becomes clear when set.

15.  Cooking starches: ◦ To avoid lumping starches must be mixed with a cold liquid or sugar before being added to a hot liquid.  Usually you would dissolve a starch, like cornstarch in cold water and then stir into boiling juice or other liquid you are using for a filling for your pie.