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What is the result of over-mixing on pie dough?

a) Flaky and tender crust
b) Better browning and flavor
c) Tough and chewy crust
d) Reduced baking time

1 Answer

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Final answer:

Over-mixing pie dough usually leads to a tough and chewy crust due to excessive gluten development, which inhibits the creation of a flaky and tender crust.

Step-by-step explanation:

The result of over-mixing pie dough is typically c) Tough and chewy crust. When pie dough is mixed too much, the gluten in the flour begins to develop excessively, creating a stronger, more elastic dough. This heightened gluten development results in a crust that lacks the desirable flaky and tender texture that is characteristic of a good pie. Ideally, pie dough should be mixed just enough to incorporate the ingredients, but not so much that the dough becomes tough.

User Michael Gradek
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