Answer :
Final answer:
The tenderness, toughness, and flakiness of pie dough are affected by ingredients and technique, particularly the type of fat and its handling. Emulsifier shortening, while yielding a smooth dough, produces a tougher, less flaky crust compared to non-emulsifier shortenings.
Explanation:
There are several factors that affect the tenderness, toughness, and flakiness of pie dough. These include the type and amount of fat used, the mixing method, and the type of flour. Fat is a crucial ingredient as it coats the protein strands in the flour and reduces gluten development, hence leading to a tender and flaky crust. Shortening (emulsifier or not) was traditionally used for pie crusts because it results in a very flaky texture.
However, emulsifier shortening should not be used as they contain emulsifiers that lead to a smoother dough, but this smoothness often results in a tough and not very flaky crust. Rather, a combination of butter (for flavor) and non-emulsifier shortening (for texture) is often used.
Learn more about Pie Dough here:
https://brainly.com/question/33572292
#SPJ11
