A pie crust is made by incorporating fat with other ingredients. The fat does not fully mix in leaving small butter pockets. When this bakes it Physical There is no leavening agent in the pie crust Chemical Biological

The correct answer is: Physical.<br /><br />The formation of small butter pockets in the pie crust is a physical change, not a chemical or biological one. When the pie crust bakes, the heat causes the fat to melt and create these pockets, which is a physical transformation of the fat within the dough.