baking an unfilled pie shell to produce a partially- or
fully-baked crust
Cobbler -
a dessert consisting of a fruit filling poured into a large
baking dish over a batter that rises through when baking
Crisp -
a deep-dish fruit dessert with the fruit mixture on the
bottom and topped with a crispy crust
Crust -
pastry used to hold pie fillings
Cut the fat -
mix the butter and the flour when
preparing dough
Docking -
poking holes in a crust before blind-baking it
Double crust -
a crust both underneath and covering pie filling
Egg wash -
used to make baked goods, such as a
pie crust, shine, and aids in browning. An egg wash is also used
to bind parts together (such as when patching holes or cracks in your
crust), or to seal the bottom crust when blind baking so it doesn't get
soggy when the filling is added. An egg wash is made of beaten egg
and often a small quantity of liquid (usually milk or water), which is
mixed together and brushed (or "washed") onto the dough's surface with a
pastry brush.
Italian Meringue -
a meringue made with syrup instead of sugar
Lattice -
criss-crossing pattern of strips in a
pastry
Meringue -
a mixture of egg whites and sugar
beaten until stiff, cooked, and used as a topping for pies
Pâte Sable -
a delicate cookie-like crust that is usually made by beating
the fat with sugar, then mixing in eggs, with the flour added at
the end
Pâte Sucrée -
sweet pie crust
Pie -
a baked dish which is usually made of a pastry dough shell
that covers or completely contains a filling of various sweet or
savory ingredients
Pinch test -
used to determine if pie dough has the proper moisture
content
Savory -
not sweet
Swiss Meringue -
made by combining the sugar and un-whipped egg whites, then
heated in a double boiler before whipping; used for icing or
cookies
Tart -
a pastry dish, usually sweet, that is a type of pie with an
open top not covered with pastry; served free-standing
Thickener -
starch used to thicken pie
fillings, such as cornstarch, flour, or SureJel
Turnover -
a sandwich-like sweet or savory meal or dessert made of a
filling wrapped in dough; made by placing the filling on a piece
of dough, then folding it over and sealing it
Water bath -
baking a pie with the pan inside a larger pan with water;
used to evenly distribute heat to ensure proper baking of
custards and browning of crusts
Weeping -
when water seeps between a meringue and the pie filling
