CPM Lattice, Crimping & Cutout Design 3 — Questions and Answers
Question 1: When making a diagonal lattice (45-degree strips) versus a straight lattice, what adjustment must the baker consider?
- Diagonal strips require thicker dough to prevent tearing at the angles
- Diagonal strips need to be longer than straight strips to span the pie at an angle (Correct answer)
- Diagonal strips should be placed without weaving
- Diagonal lattice requires a different dough recipe with less fat
Correct answer: Diagonal strips need to be longer than straight strips to span the pie at an angle
Because diagonal strips cross the pie at a 45-degree angle, they span a longer distance than the pie's diameter and must be cut longer to overhang the edge properly.
Question 2: Which fork crimping method creates the characteristic parallel line impressions along a pie edge?
- Pressing the back of the fork tines flat and perpendicular to the edge (Correct answer)
- Dragging the fork sideways along the edge
- Pressing the tip of a single tine repeatedly
- Rolling the fork handle over the edge
Correct answer: Pressing the back of the fork tines flat and perpendicular to the edge
Pressing the flat face of fork tines straight down perpendicular to the pie edge at evenly spaced intervals creates the classic parallel-line crimp pattern.
Question 3: A leaf-shaped cutout decoration tends to puff and lose detail during baking. What pre-baking step minimizes this?
- Score vein lines lightly into the cutout with a paring knife before placing on the pie (Correct answer)
- Freeze the cutouts solid before placing them on the pie
- Roll the cutout dough slightly thicker than the main crust
- Apply no egg wash to cutout decorations
Correct answer: Score vein lines lightly into the cutout with a paring knife before placing on the pie
Lightly scoring vein or detail lines into the cutout before baking helps define the design and prevents the piece from puffing into a uniform dome that obscures the shape.
Question 4: What is the purpose of pressing lattice strip ends firmly onto the bottom crust rim before crimping?
- To transfer flavor from the strips to the edge
- To seal the strips so they don't lift off and release filling during baking (Correct answer)
- To make the strips longer
- To create a thinner edge that browns faster
Correct answer: To seal the strips so they don't lift off and release filling during baking
Pressing and sealing lattice strip ends to the bottom crust prevents them from pulling away during baking, which would allow filling to bubble up and over the edge.
Question 5: Which dough consistency is best for cutting intricate decorative shapes that hold sharp edges after baking?
- Warm, soft dough for easy cutting
- Well-chilled, firm dough that holds a clean impression (Correct answer)
- Slightly frozen dough that is cracked but cuttable
- Dough at room temperature for maximum pliability
Correct answer: Well-chilled, firm dough that holds a clean impression
Well-chilled but not frozen dough cuts cleanly without dragging or compressing the edges, allowing intricate shapes to retain crisp detail through baking.
Question 6: When a pie recipe calls for a 'pinched rope crimp,' what is the correct hand position?
- Use the index finger of one hand inside the crust while the thumb and index finger of the other hand press from outside to create a rope twist (Correct answer)
- Press both thumbs straight down simultaneously at each crimp point
- Use a spoon to press and roll the edge inward
- Pull the edge outward with three fingers at once
Correct answer: Use the index finger of one hand inside the crust while the thumb and index finger of the other hand press from outside to create a rope twist
The rope crimp is formed by pressing inward with the outside thumb and index finger while pushing outward with the inside index finger, creating a diagonal twist resembling twisted rope.
Question 7: What is 'over-crimping' and what problem does it cause during baking?
- Making the crimped sections too wide, causing the edge to split and fall
- Pressing too firmly or too frequently, thinning the dough until it tears and loses structural integrity (Correct answer)
- Using too decorative a pattern that confuses judges
- Crimping before the dough is cold enough, making it too soft
Correct answer: Pressing too firmly or too frequently, thinning the dough until it tears and loses structural integrity
Over-crimping repeatedly compresses and thins the dough, weakening the edge so it tears or falls away during baking, losing the decorative finish entirely.
CPM Lattice, Crimping & Cutout Design 3
When making a diagonal lattice (45-degree strips) versus a straight lattice, what adjustment must the baker consider?