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Blueberry Pie, Part 3

Published by Pineapple Academy

This training content focuses on the art of making pie crusts, covering topics such as dough handling, rolling out, and shaping. It is suitable for intermediate-level learners in the culinary arts.

Objectives

Understand the principles of dough handling and rolling out; Learn techniques for shaping and forming pie crusts

Roles

Chef; Cook; Pastry Chef; Baker; Kitchen Manager; Instructor

Departments

Bakery and Pastry; Foodservice; Culinary Operations; Baking and Pastry Arts

Industries

Food Processing; Hospitals; Food Service Management; Culinary Education

Tags

dough-handling; pie-crust-making; baking-techniques

Topics

Baking Techniques; Dough Handling; Pie Crust Making

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