Pie Crust Experiment

Objective: Given a demonstration on how to make an apple pie, students will analyze the make their own pie crust with 90% accuracy and evaluate effects of different fats on pie crust.

National Standard: 8.4 Demonstrate planning menu items based on standardized recipes to meet customer needs.

Set: Demonstration on how to roll out pie crusts and ask the following questions:

  • How many of you have made a pie before?
  • How many of you have watched a family member make a pie?
  • What is your favorite pie?
  • What kinds of pie do you have for Thanksgiving?


  • Each lab group will be given a different type of fat to use in their pie shells
  • Students will make their own individual pie shell
  • Students will eat their pie shells (filled with pudding) tasting and observing the differences that the fat made on the pie crust’s texture, taste, and color.
  • Students will document their findings in the pie experiment chart


  • Offer extra credit to any student who makes a pie from scratch at home.


  • What pie crust turned out the best and why?
  • If you were to make another pie what would you do differently next time?
  • Why is it necessary to cut holes in the top of the pie?
  • Why is it necessary to poke holes in the bottom of a one-crusted pie?
  • What is the secret to making flaky pie crusts?


  • Students will taste their pie crusts
  • Students will answer lab questions found on evaluation form



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