12.10: Concept Review Pastry - Fruit Pies and Cream Pies

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List the steps for the pastry method

Ratio of flour to liquid for pastry dough?

List function of ingredients in pie dough

Ingredient	Function
Salt
All-Purpose Flour
Water
Lard/Shortening

What is the difference between lard and shortening?

What problems occur if the fat melts early in the preparation of pie dough? Why is solid fat used in pastry dough?

Describe the flakiness of pie crust in which the fat has been cut in very finely, compared to one in which the fat is left in larger pieces.

What preparation technique is responsible for
- tenderness?

- flakiness?

- crispness?

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