Across
- 4. open pastry containing usually fruit
- 5. The structure for pastries
- 6. - using a pin,, stretching out the dough
- 7. Weaving method for dough
- 9. insides of the pie
- 11. method- baking technique that involves "cutting" cold fat into dry ingredients
- 13. the egg and milk inside a pie
- 15. pie- topped with whip cream and or other cream toppings
- 16. pie-contains gelatin and beaten egg
- 17. softness of dough
Down
- 1. from fold in method
- 2. pie- fruit filling with crust sometimes on top
- 3. a crumbly top of pie
- 8. - adding a decorative edge
- 9. tenderizes pastries
- 10. light, airy made from whipping eggs
- 11. baking- baked the crust before adding filling
- 12. pie- liquid textured pie within
- 13. combination of a crust and a filling
- 14. crust- top portion of dough on top of pie
- 16. pie- pumpkin pie is type of one