| A | B |
|---|
| blind baked | pie shell is pre-baked and then filled OR baked before filling |
| choux (prnounced "shoe") paste | versatile pastry dough made from liquid, fat, flour, and eggs; used for both sweet and savory baked goods |
| eclairs | long, straight pastry filled with cream and glazed on top |
| fluting | giving pie crusts a decorative edge; done by squeezing the dough with fingers or using a special tool |
| lattices | strips of pie dough laid across the top of the filling to create a cross-hatch effect |
| rubbed dough method | method of cutting fat into chunks, chilling it, then rubbing it into flour WITH HANDS - prevents fat from fully combining with flour to promote flakiness |
| streusel | crumbly mixture of fat, sugar, and flour; may include spices and nuts; often applied to muffins or quick breads |
| top crust | large piece of pastry dough rolled out and placed on top of a filled shell before baking |
| mealy pie dough | requires fat to be mixed more thoroughly; good for custard pie |
| flaky pie dough | uses pea-sized chunks of fat; pre-baked as for creme pie or keylime pie |
| crumb crust | mixture of crumbs, butter, and sugar |
| 3 types of pastry dough | flaky dough, cookie dough, & crumbly dough |
| common fruit pie fillings | apple, peach, or berries |
| meringue or whipped cream | common covering for cream pies; usually piped |
| 4 types of fillings used in pies or tarts | raw fruit, cooked fruit, cream, or custard fillings |
