Can You Use Bread Flour for Pie Crust?

Whether you’re a novice baker or a pro, you’ve likely come across recipes that call for specific types of flour. And while it’s always best to follow a recipe to the letter, you may be wondering if you can substitute one kind of flour for another.

All-purpose flour is versatile and can be used for many different baked goods, but there are also specific types of flour for specific baked goods. For example, bread flour is made for, you guessed it, bread! But can you use bread flour for pie crust?

Let’s find out.

Does it Matter What Kind of Flour I Use for Pie Crust?

The type of flour you use can make a big difference in the outcome of your baked goods. So, does it matter what kind of flour you use for pie crust?

The short answer is: yes, it does matter. Different types of flour have different protein levels, which affects how much gluten is formed. And since gluten gives dough its structure and strength, using the wrong type of flour can result in a less-than-ideal pie crust.

That said, not all flours are created equal, and there are many different types to choose from. So which one should you use for your pies?

All-Purpose Flour or Bread Flour?

There’s a lot of debate in the culinary world about what type of flour is best for pie crust. All-purpose flour is a common go-to because it’s widely available and relatively inexpensive.

But some bakers argue that bread flour has a higher protein content and yields a flakier, more flavorful crust. So which is the best flour to use?

Here’s a breakdown of the pros and cons of each type of flour:

All-Purpose Flour

All-purpose flour is a type of flour that you can use for many different things. It is made from wheat, and it has a medium protein content. This means that it is not as strong as bread flour but stronger than cake flour. All-purpose flour is suitable for making pie crust because it will hold together well and create a flaky texture.

Pros: All-purpose flour is made from a blend of hard and soft wheat, so it strikes a balance between flakiness and tenderness.

Cons: Depending on the brand of all-purpose flour, it can contain varying amounts of protein and gluten. That means some brands yield a more tender or flaky crust than others.

Bread Flour

Bread flour is a high-protein, hard wheat flour that will give you a very dense and chewy crust. This type of flour also has more gluten than all-purpose flour, resulting in a tougher texture. But if you want something that’s going to hold up to a lot of fillings and not get soggy, then bread flour is the way to go.

Pros: If you want a very thick and chewy crust, then bread flour is the way to go. It also can make a denser, more rustic-looking crust.

Cons: Bread flour is very high in protein and gluten. It has a strong gluten structure that can be hard to work with.

White or Whole Wheat Flour?

While you can make pie crust from any variety of wheat flour, whole wheat pastry flour is the best choice. It has a fine texture, so you don’t need to use as much flour when making the dough. This keeps your crust from being tough and helps it retain its flaky goodness.

How do you Bake the Perfect Pie Crust?

The perfect pie crust is flaky, tender, and golden brown. It’s not too difficult to make, but there are a few things you need to know to get it right. So let me walk you through the steps for making a perfect pie crust.

Best Pie Crust Recipe

1½ cups whole wheat pastry flour
¼ cup sugar
¼ teaspoon salt
8 tablespoons butter, cut into small pieces and chilled
4 tablespoons cold water

Instructions

Place the flour, sugar, and salt in a food processor. Pulse to combine.
Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse just until incorporated.
Remove from the processor, form into a ball, then flatten into a disk. Wrap your pie dough in plastic film and refrigerate for at least 30 minutes before rolling it out.
To blind-bake the crust, line it with parchment paper and fill it with dried beans or pie weights. This will prevent the crust from puffing up as it bakes.
Bake the crust at a high temperature for about 15 minutes. Remove the parchment paper and beans and continue baking for another 5-10 minutes until golden brown.

Pro Tip

The crust can be made in advance and frozen for up to a month. Thaw it overnight in the fridge before using it.

Check out this great video on how to make great pie dough:

Can I Use Pastry Flour to Make Pie Crust?

You can make a pie crust with pastry flour instead of bread flour if you don’t have any at home. Pastry flour is a type of flour that is made from soft wheat and has a lower protein content than all-purpose or bread flour. This makes it ideal for baked goods that are delicate and flaky, like pastries and tarts.

To make a pie crust with pastry flour, simply substitute it for the flour called for in your recipe. Keep in mind that because pastry flour has less protein, your dough may be more delicate and harder to work with. However, this shouldn’t affect the taste or texture of your final product.

What is the Ideal Ratio of Flour to Fat for Pie Crust?

When making a flaky pie crust, the ideal ratio of flour to fat is 3:2. This means that for every three cups of flour, you would use 2 cups of fat. This ratio will result in a light and flaky crust but still holds together well.

If you find that your crust is too crumbly and falls apart easily, it likely has too much fat. On the other hand, if your crust is difficult to work with, it likely has too little fat. The key is to strike a balance between the two so that you end up with a delicious and flaky pie crust.

What is the Best Type of Fat to Make Pie Crust?

When making the perfect pie crust, one of the most important factors is the type of fat you use. While butter is the classic choice, other options can give your crust a delicious flavor and flakiness.

Lard is one option that many bakers swear by. It provides the crust with a light and flaky, unmatched texture.

Vegetable shortening is a good option if you want to avoid animal products. It will give your crust a similar texture to lard without the flavor.

Coconut oil is another option that has gained popularity in recent years. It provides the crust with a nice flavor without being too overwhelming. Plus, it’s a healthy fat choice!

Top Tips for Making Perfect Pie Crust

For many people, making pie dough from scratch can be daunting. However, there are a few essential tips to remember that will make the process much easier.

Pie Crust Tips

Don’t overwork the dough. Mixing too much will make your pie crust tough.
Use cold ingredients, especially fat. If you’re making your dough by hand, chill all the ingredients in the fridge for 30 minutes to an hour.
If using a food processor, cut the butter into small pieces and freeze it before you start.
Roll out the dough between two pieces of plastic wrap or parchment paper, pressing it gently into the corners to keep it from sticking.
When transferring the dough to a pan, use only the amount you need. Unused dough can be wrapped in plastic and refrigerated for up to 3 days, or frozen for up to 3 months.
Blind baking the crust before adding the filling will help ensure a crisp and flaky final product.

Takeaway

Using bread flour for your pie crust can produce a flakier, more tender crust. However, it is important to keep in mind that the higher protein content in bread flour will also result in a dough that is less forgiving and more difficult to work with.

Therefore, if you are looking for an easy-to-use pie crust recipe, you may want to stick with all-purpose flour.

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Check out his about page to learn more. Read full bio