All questions

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 over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1070 views
Rachel Sanders
added over 6 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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Benny
added over 6 years ago

Yes. You can use all AP flour.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ATG117
added over 6 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Voted the Best Answer!

Sam1148
Sam1148

Sam is a trusted home cook.

added over 6 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.

Sam1148
Sam1148

Sam is a trusted home cook.

added over 6 years ago

Add your answer here

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

These Impossibly Fudgy Chocolate Cakes Have One Big Secret

No butter, no oil -- just one magical ingredient.

Genius Chocolate Cake

Inspired by Chef Bryant Ng's creamy classic.

30-Minute Chickpea Curry

Let's settle this once and for all, shall we?

The Best Carbonara, According to an Italian Chef

What's New in the Neighborhood

Holiday recipes from The German-Jewish cookbook

Break the Yom Kippur Fast with Salad