What is 3 2 1 dough used for what do the numbers stand for?

With most baking recipes, there is always a ratio that you can use to scale the recipe to your desired size or to switch out with equivalent ingredients. For pie crust, the 3-2-1 stands for the ratio of ingredients. 3 parts flour, 2 parts butter, and 1 part water.

What are the ingredients and proportions in 3 2 1 dough quizlet?

popular pie dough formula is called 3-2-1 dough. The numbers refer to the ratio of ingredients by weight: 3 parts flour, 2 parts shortening, and 1 part ice water.

How much filling do I need for a 9 inch pie?

9 x 1-1/4 pie plate, 4 cups. 9-1/2 x 1-1/2 round fluted ceramic tart pan, 4 cups. 11-3/4 x 7-1/2 x 3/4 jelly roll, 4 cups. 9 x 1-1/2 pie plate, 5 cups.

How much filling should you put in a pie?

Aim for filling the pie pan to about ½-an-inch from the top. The filling will reduce as it cooks but shouldn’t boil over. To be safe (and to avoid a huge mess), always place your pie on a parchment paper-lined baking sheet.

Why did my pie crust shrink?

Don’t forget to give pie crust time to “rest” Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked.

What is the typical ratio of ingredients for crumb crust?

A typical ratio of ingredients for crumb crust is: One part melted butter, two parts sugar, and four parts crumbs.

What is the flour to liquid ratio for dough?

Almost any kind of bread will follow the ratio of 5 parts flour to 3 parts liquid, with the addition of a pinch of salt and a little yeast or baking powder—about 1 teaspoon per pound of flour.

Do smaller pies take less time to bake?

Baking: Mini pies take far less time to bake than standard pies. Bake them in 350 degree oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.

What happens if you overwork pie dough?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping.

When making pie crust do you use milk instead of water?

Terms in this set (20) When milk is used in place of water in pie crust, it will be darker and less crisp after baking. When baking an unfilled pie or tart shell, leave pie weights in a crust-lined pan until the dough is thoroughly baked. Pie crusts that are baked before being filled are said to be baked blind.