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Chiffon Pie
A pie with a light, fluffy filling containing egg whites and, usually, gelatin.
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Cooked Fruit Method
A method for making pie fillings in which the fruit is cooked and thickened before being placed in the pie crust.
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Cooked Juice Method
A method for making pie fillings in which the fruit juices are cooked, thickened, and mixed with the fruit.
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Cream Pie
An unbaked pie containing a pastry-cream-type filling.
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Crumb Crust
A pie crust made of cookie crumbs, butter, and sugar.
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Drained Weight
The weight of solid canned fruit after draining off the juice.
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Flaky Pie Crust
A pie crust that has a flaky texture due to layers of fat sandwiched between layers of dough.
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Fruit Pie
A baked single- or double-crust pie with a fruit filling.
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Heavy Pack
A type of canned fruit or vegetable with very little added water or juice.
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Instant Starch
A starch that thickens a liquid without cooking because it has been precooked.
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Lattice Crust
A top crust for a pie made of strips of pastry in a criss-cross pattern.
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Mealy Pie Crust
A pie crust in which the fat has been mixed in thoroughly enough so that the dough does not have a flaky texture.
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Soft Pie
A single-crust pie with a custard-type filling-that is, a filling that sets or coagulates due to its egg content.
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Solid Pack
A type of canned fruit or vegetable with no water added.
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Syrup Pack
A type of canned fruit containing sugar syrup.
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Water Pack
A type of canned fruit or vegetable containing the water used to process the item
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