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Mastery Check

Instructions:

Answer each of these questions, then click "Check Answers" to see what your professor recommends.

You should know the answer to each of the following questions about pies. If you are unsure, reread the information on pies and pastries.
  1. What are the four main ingredients of pastry crust, and what is the function of each?
  2. What effects can the pan type and size have on a finished pie?
  3. Why is it important to use a pastry blender when making pastry dough? What can you use if you don’t have a pastry blender?
  4. Tell two things you can do to improve your chances of having a light and flaky crust.
  5. How can you prevent too much browning of pie crust?
  6. What do you need to do to an unfilled one crust pie crust to keep it from puffing during baking?
  7. How long can you freeze unbaked pie crusts? How do you bake them?
  8. List four characteristics of a great pastry.
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