Pastry and Crust Name:_Jennifer Holder
Pre-lab questions
Due: Week 5
1. When making a recipe, if you do not have pastry flour, list two flours that can be
combined to give you a satisfactory end result.
Cake flour and all purpose flour
Why does this work?
Together they have a protein content similar to pastry flour
2. Please describe the techniques applied to execute the following types of crust:
mealy –Fat is cut into fine, uniform pieces, requiring less liquid; best suited for fruit custard
pies.
flakey - large fat pieces are used to make it more flake by cutting fat into large, irregular
pieces; ideal for top crusts and lattice toppings.
laminate – alternate thin layers of fat
3. What leavener is causing puff pastry to “puff”? steam from melting butter
4. As the pea sized pieces of butter found in a pie crust melt during the baking process,
what is happening to the gluten strands
They are being shortened
