Does the Right Baking Flour Make a Difference?
The truth is, Yes. …Using the right baking flour makes a difference. 75 – 80% of your pie crust is made of flour. This makes your flour selection a very important part of your pie baking process. It is one of the most anticipated and critiqued parts of a pie. How it looks, to how it cuts, to how flaky and tender it is on our fork are only three things in a long list of how a pie crust is judged. How many times have you passed a bakery and said, “That Apple Pie Looks Good!” when all you see is the delectable crust? Yes, it’s hard to pass a great looking pie with out making a comment. In short, piecrust is the first visual clue to the quality and taste of your pie. So how does the flour you use affect the quality, taste and character of your crust? Keep reading! A Quick Look at Flour in General The word “flour” was originally a variant of the word “flower”. Both derive from the Old French fleur or flour, which had the literal meaning “blossom”, and a figurative meaning “the finest”. An
