When it comes to baking the perfect pie crust, the type of flour you use is one of the most important factors. The best pie crust is flaky, tender and golden brown. Using the right flour will help you achieve the ideal texture and flavor.
All-Purpose Flour
All-purpose flour is one of the most commonly used types of flour for pie crust. It contains a moderate amount of protein, typically around 10-12%. This protein content allows gluten to develop when mixed with water, which gives the dough structure. However, too much gluten development can make pie crust tough. All-purpose flour gives pie crust a nice balance of flakiness and tenderness.
The moderate protein content of all-purpose flour makes it a versatile choice not just for pie crust but for many baking recipes. This type of flour works well for both sweet and savory pies. And because all-purpose flour has not been milled to remove the bran and germ, it retains nutrients like B vitamins and iron.
The typical protein content of 10-12% makes all-purpose flour suitable for both doughs and batters. For pie crust, you want some gluten development for structure but not so much that the crust becomes dense and tough. All-purpose flour allows just enough gluten to form for good pie crust texture.
Major brands like Gold Medal, Pillsbury and King Arthur all make quality all-purpose flours that work well for pie crust. They have similar protein contents in the 10-12% range. Choosing a reputable brand ensures your all-purpose flour will give consistent results.
Benefits of All-Purpose Flour for Pie Crust
- Moderate protein content – Allows some gluten development for structure but prevents toughness
- Versatile – Works for both sweet and savory pies
- Retains nutrients – Since bran and germ are not removed
- Readily available
Cake Flour
Cake flour is finely milled from soft wheat with a lower protein content, usually around 6-8%. The lower gluten-forming proteins in cake flour mean less gluten development. Using cake flour for pie crust gives you extra tenderness and flakiness.
Too much gluten would make a pie crust tough. Cake flour minimizes gluten so the crust is delicate and flaky. It allows you to roll out the dough very thinly. The lower protein content also promotes tenderness by limiting the dough’s ability to snap back as you shape it.
While cake flour creates a tender crust, it can lack some structure. Using cake flour for pie crust may result in increased shrinking or slumping during baking. Combining a small amount of all-purpose flour with cake flour gives the benefits of tenderness from cake flour along with some added structure from the extra gluten development of all-purpose flour. A ratio of 3 parts cake flour to 1 part all-purpose is common.
Brands like Swans Down and King Arthur produce quality cake flours. Using a reputable brand ensures consistent protein content in that 6-8% ideal range for tender pie crust.
Benefits of Cake Flour for Pie Crust
- Lower protein content – Less gluten development means more tenderness
- Flakier texture
- Allows rolling dough very thin
- Use in combination with all-purpose flour for structure
Whole Wheat Flour
Whole wheat flour contains the entire wheat kernel, including the nutrient-dense germ and bran along with the starchy endosperm. This gives whole wheat flour a higher protein content, averaging around 13-15%. The additional gluten-forming proteins mean whole wheat pie crust has more structure and density.
The added structure from the higher protein content makes whole wheat dough easier to roll out compared to all-purpose flour. However, too much gluten development can lead to a tougher, chewier texture. Whole wheat crusts will have more nutty, wheat flavor than crusts made with all-purpose flour.
Substituting up to 1/4 of the flour in a recipe with whole wheat flour adds nutrition without sacrificing too much tenderness. Any more than 25% whole wheat flour may make the crust overly dense. Combining whole wheat flour with cake flour allows you to add nutrition while maintaining flakiness.
Look for brands advertising “whole wheat pastry flour” like King Arthur. The wheat is milled a little finer to reduce the protein content somewhat around 11-13% while retaining nutrition.
Benefits of Whole Wheat Flour for Pie Crust
- Higher protein for structure
- Nutrient-dense – Retains wheat germ and bran
- Adds nutty, wheat flavor
- Combine with all-purpose or cake flour in small amounts
Rye Flour
Rye flour contains a lower amount of gluten-forming proteins than wheat flour, typically around 8-11%. The decreased gluten results in more tenderness. Rye flour has a distinctive earthy, tangy flavor that makes it a popular choice for graham cracker crusts.
Using a combination of rye flour and all-purpose flour takes advantage of rye’s flavor while limiting denseness from too little gluten development. A ratio of 1 part rye flour to 3 parts all-purpose flour works well. The higher protein all-purpose flour provides enough structure to balance the very soft rye flour.
Light or medium rye flours are milled from the inner portion of the rye kernel so they maintain the signature rye flavor with a lower bran content. Dark or pumpernickel rye flour uses the entire kernel including bran and retains an intense rye flavor.
Quality brands like Bob’s Red Mill and King Arthur all produce both light and dark rye flours suitable for crust. You can experiment to see whether you prefer light or dark rye flavor in your crust.
Benefits of Rye Flour for Pie Crust
- Lower protein content – Increased tenderness
- Distinctive rye flavor
- Combine with all-purpose flour for balance of texture
- Commonly used in graham cracker crust
Pastry Flour
Pastry flour is made from soft wheat like cake flour but has a slightly higher protein content around 9-10%. The low protein content leads to tender crust that’s even lighter than all-purpose, while the extra gluten strength prevents excessive shrinking or sogginess.
Since pastry flour allows for minimal gluten development, it makes pie crust incredibly flaky and tender. The dough is easier to work with and roll out thinly. Using pastry flour allows you to incorporate more liquid into the dough while retaining excellent texture.
While pastry flour has an advantage in tenderness, the lack of gluten can make dough harder to handle. Combining a small amount of higher protein bread flour gives pastry flour crusts structure to match their flakiness.
White Lily and Heckers are two brands well-known for pastry flour. Finding a high-quality pastry flour ensures the protein content needed for flaky crusts.
Benefits of Pastry Flour for Pie Crust
- Very low protein content – Exceptional tenderness
- Flakier than all-purpose flour crusts
- Allows rolling dough thinly
- Can use extra liquid
- Combine with bread flour for structure
Bread Flour
Bread flour is made from hard wheat with an extra high protein content between 12-14%. The abundant gluten-forming proteins allow maximum gluten development. This gives pie crust great elasticity and structure but can lead to excessive toughness.
Because of the high gluten content, bread flour is more difficult to roll out thinly compared to lower protein flours. However, the strong gluten network makes bread flour crusts very sturdy with little risk of slumping or shrinking. Bread flour crusts have a distinct chewy texture.
Limit bread flour to 25% or less of total flour in a pie crust recipe. Combining with cake, pastry or all-purpose flour retains structure while decreasing denseness from too much gluten. Some bakers add 1-2 tablespoons of bread flour to balance very soft flours like cake.
King Arthur, Gold Medal and other major brands produce quality bread flours with reliably high protein contents. Using a well-known flour brand gives the best results when formulating pie crust.
Benefits of Bread Flour for Pie Crust
- Very high protein content – Maximum gluten development
- Excellent dough elasticity and structure
- Use in combination with tender flours
- Adds chewy texture in small amounts
Choosing the Best Flour for Your Pie
The type of pie you are making should factor into your flour decision. Fruit pies with juicy fillings pair best with very tender crusts that don’t overpower the filling texture. Meat pies and savory pies can handle a heartier crust with more structure.
Here are some recommended flours based on pie type:
Fruit Pies
- All-purpose flour
- Cake flour
- Pastry flour
- Small amount of whole wheat flour for nutrition
Savory Pies
- All-purpose flour
- Whole wheat flour
- Portion of bread flour for chewiness
Custard and Cream Pies
- All-purpose flour
- Pastry flour
- Cake flour
You can also combine two types of flour to take advantage of their strengths. Some examples:
- All-purpose flour + pastry flour
- All-purpose flour + whole wheat flour
- Cake flour + bread flour
- Whole wheat pastry flour + rye flour
Experiment with different flour options and combinations. Keep notes on which performed best with your desired texture. Consider the overall flavor profile you want as well.
Other Factors in Flaky Pie Crust
While flour is critical, there are other aspects of the recipe that affect pie crust texture including:
- Fat type – Butter, shortening or lard
- Fat ratio – Proportion of fat to flour by weight
- Water temperature – Warmer water equals more gluten development
- Resting time – Allows gluten strands to relax before rolling
- Rolling method – Impacts number of flaky layers
- Baking temperature – High heat = flakier crust
While the flour choice sets the foundation, fine-tuning these other factors can take your crust from good to exceptional. Pay attention to details like keeping the fat cold for a flaky crust, brushing egg wash on before baking, and allowing time for gluten relaxation.
Tips for Working with Pie Crust Flour
Once you’ve selected your flour, proper handling is key to end up with a tender and flaky crust after baking. Here are some useful tips:
- Mix the flour and fat until pea-size pieces form with visible flakes of fat. This makes steam pockets when baked. Over-mixing develops too much gluten.
- Move the dough as little as possible when shaping to prevent overworking.
- Chill dough thoroughly before rolling for easier handling. Let it rest after rolling too.
- Roll from center outward using steady, even pressure.
- Fit dough into pie pan gently without stretching or pulling.
- For double crust, brush top crust lightly with water to seal layers.
- Refrigerate pie before baking so the cold fat stays distinct and flaky.
Conclusion
With all of the variables involved in creating pie crust, choosing the proper flour to match your desired flavor and texture is key. All-purpose flour makes an excellent all-around crust. Lower protein cake or pastry flour provides extra tenderness. Bread flour adds chewiness and structure. Feel free to experiment with other specialty flours like whole wheat, rye and combinations to achieve your ideal crust.