Questions for Discussion

Discuss the factors that affect tenderness, toughness, and flakiness in pie dough. Why should emulsified shortening not be used for pie dough?

What kind of crust or crusts would you use for a pumpkin pie? an apple pie? a banana cream pie?

What would happen to a flaky pie dough if you mixed it too long before adding the water? after adding the water?

How can you prevent shrinkage when baking pie shells?

What are the remedies for soggy or undercooked bottom pie crusts?

What starch would you use to thicken apple pie filling? chocolate pie filling? lemon pie filling? peach pie filling?

Why is lemon juice added to lemon pie filling after the starch has thickened the water? Wouldn’t this thin the filling?

Why is it important to bake cream puffs and éclairs thoroughly and to cool them slowly?

Briefly describe the difference between common, Swiss, and Italian meringues.