When Pastry Dough Is Rolled Out Too Thick and Used

question 46

Multiple Choice

When pastry dough is rolled out too thick and used as a top crust it may

• A) be too weak to hold in the fillings and separate between the crimpings.
• B) become too brown and burn when baked.
• C) toughen and shrink during baking.
• D) form a raised dome when baked.

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