My pie crust finally stopped cracking after I switched flours

Used the same recipe for 4 years, always fought with shrinking edges and cracks. Tried a bag of pastry flour instead of all-purpose last Sunday and it rolled out smooth, no patches needed. Anyone else find flour brands make that big a difference, or was it something else?

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kellyjones21d ago

Wait til youve made it 15 times with the new flour before you start handing out trophies. Coulda been the weather that day, or the butter temp, or even how long you rested the dough. Pastry flour is lower protein so yeah it changes the gluten thing, but one good batch dont prove much. Ive had flours act totally different batch to batch from the same brand, especially in the summer. Try it again next week with the same bag and see if it still does the trick. Might just be you got lucky with a dry day and a new bag at the same time.