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flour for pie crust

I'm making a pie crust that calls for 3/4c AP flour and 1/4c whole wheat flour. Do you think I'll be okay using all AP?

asked by ATG117 about 3 years ago
7 answers 853 views
Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 years ago

Yes. You'll just miss the nuttiness of the wheat flour as far as flavor goes. Texture-wise, AP flour has less gluten than whole wheat, so in fact it's more ideal for something delicate and tender like a pie or tart crust

19f2e275-c635-488f-8322-530158a23e00.food52
added about 3 years ago

Yes. You can use all AP flour.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

By all means. You might want to use a couple of tablespoons more, because WW flour is going to absorb more water than straight AP.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 years ago

Thanks all and to boulangere for your tip. I was wondering about the liquid to flour ratio

Voted the Best Answer!

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Sam1148

Sam is a trusted home cook.

added about 3 years ago

For pie crust..don't go by ratio..except as a starting point. There are way too many factors involved (humidity, the softness of the flour, the type of ap flour..etc..etc.)

Go by feel and texture...making a crumblike mix at firs; cutting in the fat and then adding moisture just until it comes togethe and it should look rugged at that pointr; with resting the dough in the fridge which will make it smoother and more 'rollable' for the second working when you use a roll it out...then to avoid the crust shrinking...put the pan back in the fridge for 1/2 or so before pre-baking the crust. (if your doing that).

Also, if you have vodka on hand...mix up 1/2 of vodka to 1/2 of water and put that in the freezer first--this will lower the gluten strands in the dough and let the liquid get 'supercold' without introducing ice crystals to the dough.

0f493ab9-068f-4498-ba2c-95c992214d52.sit2
Sam1148

Sam is a trusted home cook.

added about 3 years ago

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