By the way, if this is her taste in pie crusts I"d recommend looking right into Rose levy Barenbaum"s "perfectly flaky and also tender" ppie crust. Kind of a monster recipe- it"s combined in a plastic bag (I think there"s additionally a food processor version) yet it handles beautifully and also indeed does do an extremely flaky and also tender crust- too much so, for my taste- I choose a crust come have much more bite- however it definitely succeeds in ~ what the sets out to do.

You are watching: Bleached or unbleached flour for pie crust


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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.
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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.
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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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