- 1 Why do you flute the edges of a pie crust?
- 2 Why do you flute a pie?
- 3 What makes a pie crust tough?
- 4 How do you keep the edges of a pie crust from shrinking?
- 5 What are 3 characteristics of a quality pastry?
- 6 What would happen if you did not dock your pie crust?
- 7 How does aluminum foil Keep pie crust from burning?
- 8 How do you cover a pie?
- 9 What does docking a pie crust mean?
- 10 What is the difference between a pie and a tart?
Why do you flute the edges of a pie crust?
Pastry chef Carolyn Weil demonstrates how easy it is to crimp or flute the edges of a berry pie. Sealing the edges of your pie dough keeps delicious juices from bubbling out and helps to keep your oven clean at the same time.
Why do you flute a pie?
It’s not just a decorative touch: Crimping helps the dough grip the lip of the pie plate during baking, ensuring that the filling doesn’t seep over the edge and create a messy, soggy bottom.
What makes a pie crust tough?
If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.
How do you keep the edges of a pie crust from shrinking?
How To Keep Pie Crust From Shrinking
- Don’t forget to give pie crust time to “rest”
- Poke holes and use pie weights in the bottom of the crust if pre-baking.
- Avoid glass pans if possible.
- Don’t overwork the dough.
- Don’t stretch the dough to fit the pie pan.
- Leave a little room around the edges.
What are 3 characteristics of a quality pastry?
A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.
What would happen if you did not dock your pie crust?
Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling.
How does aluminum foil Keep pie crust from burning?
Aluminum Foil as a Piecrust Protector To prevent a piecrust from burning while the filling cooks, make a foil collar to deflect heat. Halfway into the baking, slip the collar over the crust (as shown). Leave it on until the pie is done.
How do you cover a pie?
Use a dinner plate as a cover. If you’re just transporting a single pie, take a dinner plate, turn it over, place it on top of the pie, and then wrap the whole thing in aluminum foil or plastic wrap.
What does docking a pie crust mean?
Dear Edna: Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. Crackers and flatbreads, unbaked pie shells and the like are docked so as steam builds up during baking, it has a means of escape, rather than causing the dough to rise.
What is the difference between a pie and a tart?
PiesTarts – If you’ve ever thought a tart was pie, you’re forgiven because they’re incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Then you fold the edges up and just slightly on top of the filling to make a rustic looking pie crust.