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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Discuss the factors that affect tenderness, toughness, and flakiness in pie dough. Why should emulsifier shortening not be used for pie dough?
  2. What are some advantages and disadvantages of using butter in pie dough?
  3. What would happen to a flaky pie dough if you mixed it too long before adding the water? after adding the water?
  4. Describe the difference between mealy pie dough and flaky pie dough.
  5. What kind of crust would you use for a pumpkin pie? an apple pie? a banana cream pie?
  6. How can you prevent shrinkage when baking empty pie shells?
  7. How can you prevent soggy or undercooked bottom piecrusts?
  8. What starch would you use to thicken apple pie filling? chocolate cream pie filling? lemon pie filling? peach pie filling?
  9. Why is lemon juice added to lemon pie filling after the starch has thickened the water? Wouldn’t this thin the filling?
  10. Why is the cooked juice method usually used when making pie fillings from canned fruits?
  11. What problem might you have if you make blueberry pie filling out of blueberries that are still partially frozen?
  12. How can you test a custard pie for doneness?

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