Article on Pie Crusts with Whole Wheat Flour

[BakerAunt]

I saw this discussion on whole wheat flour in pie crusts:

http://www.seriouseats.com/recipes/2017/08/whole-wheat-pie-crust-recipe.html#comments-300915

It seems to be using the "blitz" method, so I'm not going to try it. It also seems to me to make pie crust making more complicated than it needs to be. I wonder why she did not use whole wheat pastry flour, which is what I add to my pie crusts. It is readily available these days.

The KAF 200th Anniversary Baking Book has a whole wheat pie crust recipe that I've used as the basis for the Buttermilk pie crust recipe that I developed, although I use a lot less whole wheat and substituted in whole wheat pastry flour. I've also used a combination of whole wheat pastry flour and regular pastry flour.

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[Mike Nolan]

It strikes me as sort of a cross between a pie crust and a blitz puff pastry.

Kenji Lopez-Alt more or less disproved the idea that you can't get a flaky piecrust if you work the butter into small pieces, but his method requires some discipline. (Most good ideas do.)

The real key with piecrust is not to overwork it once the water has been added, that'll lead to a tough and definitely NOT flaky piecrust.

Whole wheat pastry flour is the only pastry flour I can find locally.

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