To make a bottom crust for a 9-in. fruit pie, you will need about ______________.
A) 4 oz of dough
B) 8 oz of dough
C) 15 oz of dough
D) 18 oz of dough
Correct Answer:
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Q3: In the production of flaky pie dough,
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Q6: The most appropriate type of pie dough
Q7: A good baking temperature for a double-crust
Q9: A soggy bottom crust might be caused
Q10: The best starch to use for thickening
Q11: The ideal starch to use for thickening
Q12: The best starch to use in pie
Q13: Canned fruit that contains no added water
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