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Break out of a crust rut by using different flours for your dough

Break out of a crust rut by using different flours for your dough

Your kitchen is lightly dusted with flour, the bowls of ripe fruit are ready to be translated into filling, or maybe a pot of Meyer lemon curd or melted Valrhona stands on the stove. The fruit and curd and chocolate are all things that can go into the glorious pie you're making. But how much thought have you given to the crust itself? Consider the landscape of that crust, built with just a few ingredients: flour and butter, sugar and salt. Because most of that is flour, that's where most of the crust's flavor comes from. You may have grown up with white flour pie crusts, but these days there are many whole-grain flours readily available. Not only whole wheat, which lends a...

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