How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit? Explain your answer.
Moist fillings, such as custard or fresh fruit, require a mealy dough, which resists becoming soggy. Flaky dough is best for top crusts and lattice coverings or when prebaked and filled with a cool filling. A fresh apple pie could be made with a mealy crust on the bottom so that it stays crisp when filled with a juicy fruit filling. Then the filling can be topped with flaky dough to achieve a flaky top crust.
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