Hello Doris,
OO flour is finer milled and I do believe may affect the amount of water you'll end up using, and may also result in a chewier crust. It would not be my first go to flour for a pastry dough but if your guests have all arrived, are clamoring for pie and its the only thing you have- I'd say got for it. The worst thing that will happen is a chewier/denser texture-and you'll still have a pie!
There's some confusion- or perhaps just inconsistency- in the gluten content of )) flour, but tables I've seen list it as typically 9%, lower than most AP flours. As with any pie dough, the amount of water used should depend on how the dough is behaving that day- it really can't be predetermined accurately.
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OO flour is finer milled and I do believe may affect the amount of water you'll end up using, and may also result in a chewier crust. It would not be my first go to flour for a pastry dough but if your guests have all arrived, are clamoring for pie and its the only thing you have- I'd say got for it. The worst thing that will happen is a chewier/denser texture-and you'll still have a pie!