PIE DOUGH

Question 1

PIE DOUG RATIO

Answer 1

3 parts flour: 2 parts fat: 1 part water

Question 2

What fat is great with savory pie applications?

Answer 2

Lard

Question 3

What is the most neutral of the fats available?

Answer 3

Vegetable shortening

Question 4

Two sticks of butter is how many ounces?

Answer 4

8oz

Question 5

2 1/4 cups is generally how much flour?

Answer 5

12oz

Question 6

Refrigerate your pie die for at least ____ minutes before using.

Answer 6

15

Question 7

The pie dough with flour, butter and water is referred to as what by the French?

Answer 7

Pâte briseé, which refers to a straight forward pastry dough.

Question 8

Brisée means what?

Answer 8

Broken, and refers to the crumbly nature of the dough as opposed to an elastic dough or dough containing egg.

Question 9

What can be added to a dough to boost its savoriness?

Answer 9

Parmigiano-Reggiano. Also, pulverized nuts can replace some of the flour.

Question 10

When mixing pie dough by hand, it’s important that the fat is what?

Answer 10

Very cold

Question 11

How should pie dough be mixed?

Answer 11

Quickly, without kneading or squeezing the dough too much; bring it together gently. The fat and flour should be “rubbed” together.

Question 12

If using a food processor, you can _____ your fat for best results.

Answer 12

freeze

Question 13

When combining flour and fat, you want to create what?

Answer 13

Small beads of fat and plenty of pea sized chunks for a flaky crust.

Question 14

What will result in too much gluten?

Answer 14

Over kneading or adding too much water.

Question 15

If using water, should it be warm or cold?

Answer 15

Ice cold to keep fat from melting.

Question 16

Do pie doughs made with lard or shortening need more water added than butter?

Answer 16

Yes, butter is 16% water already.

Question 17

When blind baking, how long does it usually take?

Answer 17

20 to 25 minutes with weights or beans and 15 minutes after they’re taken off.

Question 18

How much sugar should be added to make a dough pâte sucreé?

Answer 18

1 tablespoon per cup of flour.

Question 19

How can you make a pie dough extra flaky?

Answer 19

Treat it like puffed pastry dough. Leave fat in large chunks when mixing. Shape dough into a rectangle, wrap and refrigerate for an hour or more, remove, let temper, fold it into thirds, and repeat one to three more times.

Question 20

How much nut can be added to the standard pie dough?

Answer 20

1 cup whole nuts, pulverized.

Question 21

For savory meat pies (or empanadas), how much lard should be used?

Answer 21

2 parts

Question 22

How can a free-form tart be made?

Answer 22

Roll out dough to desired thickness, fill, leave one inch border, and fold over filling or roll up.

Question 23

Recipe for quick, microwaveable lemon curd.

Answer 23

1/2 C lemon juice, 1/2 c sugar, 4 egg yolks. Microwave on 30 sec intervals, mixing each time. Usually takes 4 minutes. Whisk in 2oz butter at the end.

Question 24

Wet fruits (i.e. rhubarb, blackberries) need what when being cooked down?

Answer 24

1TB cornstarch per cup of fruit. Though, without a crust on top much of the liquid will bake off.

Question 25

When a pie dough is used in a terrine mold to hold a pâté mixture, what is it called? What if they’re free-formed?

Answer 25

pâté en croute; English meat pie

Question 26

Are rhubarb leaves poisonous?

Answer 26

Yes, but not a threat to humans

Question 27

Because rhubarb releases so much liquid during cooking what does it need?

Answer 27

To be reduced.