You are watching: Bleached or unbleached flour for pie crust
I carry out recommend bleached flour because that the most tender pie crust. Here"s an ext info ~ above the bleaching flour—one that the 5 tips because that success that ns gathered from Stella (and mine experience) and also linked on the cooking recipes page: https://znjke.com/blog/23402-genius-no-stress-flaky-pie-dough-recipe-tips
You need to be fine through AP flour. The bleaching procedure lowers the ph in the flour which walk soften the protein a bit. That extra insurance against gluten formation, however its no at every necessary. In fact, I use bread flour in my pie crust, and its never ever tough.
I often tend to agree that if you"re cautious with handling and hydration the flour doesn"t matter that much.
I feel choose I gain a stronger flake once I usage bread flour, simply barely hydrate it, then let it rest for a couple of hours (overnight if I have actually it). I rarely discover a good reason come buy bleached flour...I"ll to buy cake flour because that an point of view food cake, yet that"s around it.
Bleached all function flour because there is much less gluten development (leading to tough crusts) because the protein content is reduced than the unbleached. Results are a tender crust without the anxiety of overworking the dough. I think you deserve to still usage unbleached AP flour, yet you"ll need to be mindful of exactly how much you work the dough, which kind of negates the "No-Stress" part of the recipe.
Just having actually read Stella Parks" cookbook, I"d be ready to be that she"s calling for bleached because that a reason. I also recall analysis a reason but unfortunately ns don"t have the book here. I"ll shot to mental to uncover it once I acquire home.
I"m a little vague on the chemistry, but bleached flours are generally regarded together softer 보다 unbleached and are preferred by part for pastry making.
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