That guy at the bakery expo told me to use bread flour for pie crusts...

I tried it for a cherry pie last week and the crust came out tough as leather. Regular all-purpose flour gives me that flaky texture every time, I should have stuck with what I know. Anyone else get led astray by some supposed "pro tip" at a pastry event?

2 comments

2 Comments

christopher38524d ago

Honestly, that "tough as leather" line hit home for me. I fell for the same bread flour trick at a pie workshop and my crust was basically a shoe sole. Bread flour has more protein, which is great for chewy bread, but it sucks for tender pie crust. For flaky pie dough, you want low protein all-purpose flour or even pastry flour, and keep your butter cold and your hands light. That supposed "pro tip" is just someone pushing a one-size-fits-all rule that doesn't actually work for pastry.

jason_robinson24d ago

@christopher385 Next time use bread flour and make a doorstop instead of a pie.