Exam 13: Pies

To flavor chocolate cream pie, you can use either cocoa or chocolate.

The primary thickening agent in pecan pie is ____________.

Frozen fruits made into pie fillings are partially thawed before being used.

To make raisin pie, you would most likely use the __________________.

To prepare baked pie shells for cream pies, you should pierce the dough with a fork all over the bottom before baking.

Which method is usually used to make pie filling from canned peaches?

The best starch to use in pie fillings that are to be frozen is __________________.

To make a bottom crust for a 9-in. fruit pie, you will need about ______________.

The most appropriate type of pie dough or crust to use for pumpkin pie is ________________.

When you are lining pie tins with dough, the dough should be stretched slightly to fill the tin and to avoid folds or wrinkles in the dough.

Water for pie dough should be lukewarm (90°F) when added to the flour and shortening.

In a double-crust pie, it is important to seal the top and bottom crusts together well all around the rim.

A good baking temperature for a double-crust apple pie is ______________.

Fruits that are canned with added sugar and water or juice are called____________.

The ideal starch to use for thickening apple pie filling is _____________________.

Salt is incorporated into pie dough by_____________________________.

Fruit fillings should be cooled before filling pie shells.