Question

What happens if I change cake flour to pastry flour for my Apple pie crust recipe? And what happens if I use all purpose flour?

Answer 1

Using different types of flour in a recipe can affect the texture and structure of the final baked goods. Let's explore what happens when you substitute cake flour or all-purpose flour for pastry flour in an apple pie crust recipe:

1. Cake Flour in Apple Pie Crust:

   • Cake flour has a lower protein content compared to pastry flour and all-purpose flour. It is finely milled and contains about 8-9% protein.
   • If you use cake flour in your apple pie crust recipe, the crust will likely be more tender and delicate. It might have a slightly softer texture and be easier to handle when rolling out. However, it could also be more prone to breaking or not holding its shape as well during baking.
   • The crust made with cake flour may not develop as much structure or flakiness as it would with pastry flour, which could result in a different overall mouthfeel and appearance.

2. All-Purpose Flour in Apple Pie Crust:

   • All-purpose flour is a more versatile flour with a protein content typically around 10-12%.
   • Using all-purpose flour in your apple pie crust recipe will likely produce a sturdier and more stable crust compared to using pastry flour.
   • The crust made with all-purpose flour should have a good balance of tenderness and structure. It should be easy to work with and hold its shape during baking.
   • However, the texture may be slightly different from a crust made with pastry flour. All-purpose flour might yield a slightly less delicate and flaky crust.

3. Pastry Flour (Original Recipe):

   • Pastry flour falls in between cake flour and all-purpose flour in terms of protein content, typically ranging from 8-10%.
   • Pastry flour is specifically formulated for making pastries and pie crusts. It has enough protein to provide some structure but is still low enough to maintain tenderness and flakiness.
   • Using pastry flour in your apple pie crust recipe should yield a crust with excellent texture, flakiness, and tenderness, making it an ideal choice for pie crusts.

In summary, while you can make substitutions in your apple pie crust recipe, the type of flour you use will impact the final result. Pastry flour is the best choice for achieving the classic flaky and tender texture in pie crusts. However, using cake flour will result in a more delicate crust, and all-purpose flour will give you a sturdier crust with slightly different characteristics.