Why the Type of Flour You Use Matters in Baking — Especially in Pie Crust

When it comes to baking the perfect pie crust, most people think of butter vs. shortening or how cold your dough should be. But there’s another ingredient that quietly determines whether your crust turns out flaky and tender or dense and tough — the flour.

1. Not All Flours Are Created Equal

Flour might seem simple — it’s just ground wheat, right? But the protein content and grind can dramatically change how your dough behaves. Higher-protein flours (like bread flour) absorb more water and form more gluten, which can make baked goods chewy — great for bread, but not for pie crust. On the other hand, low-protein flours (like pastry flour) have less gluten-forming potential, giving you that delicate, melt-in-your-mouth texture you want in a pie.

All-purpose flour sits perfectly in between — and when it’s high-quality and consistent, it can give you the best of both worlds.

2. Flour Affects Fat Absorption

Here’s where things get scientific: when you cut butter or shortening into flour, the flour’s structure determines how well it coats and absorbs the fat. If your flour is too soft or too coarse, it can either over-absorb fat or fail to coat evenly, leading to a crust that’s greasy or dry.

At Sweet Pea’s Pies, we’ve tested dozens of brands and found that King Arthur All-Purpose Flour consistently gives us the best texture and flavor. Each bag is milled to exacting standards, which means your pie dough turns out the same — every time. That reliability is priceless in a bakery kitchen (and at home).

3. How Flour Influences Structure and Strength

Your pie crust doesn’t just need to taste good — it has to hold up to your filling. Whether you’re working with juicy cherries or a creamy pumpkin custard, the right flour helps your crust bake up strong enough to stay crisp, without turning tough.

This balance of tenderness and structure is what sets a great crust apart. And that’s why we only use King Arthur All-Purpose Flour — it gives our crusts that perfect blend of strength and delicacy.

4. The King Arthur Difference

Aside from performance, we also love King Arthur’s commitment to quality and sustainability. They’re a 100% employee-owned company with a focus on consistency, education, and community. You can learn more about their flour varieties here on King Arthur’s official site.

If you want to try their recipes at home, we recommend starting with King Arthur’s Classic Pie Crust Recipe — it’s simple, reliable, and bakes up beautifully.

Pro Tip from the Sweet Pea’s Kitchen

Make a double batch of pie crust — trust us, you’ll thank yourself later. After mixing, wrap the dough in plastic wrap and let it rest for about 30 minutes so the gluten has time to relax. When you’re ready to roll, start from the center and work your way out to the edges, using just enough flour to keep it from sticking. Avoid stretching the dough — that’s the secret to preventing shrinkage in the oven.

Once rolled, fit it into your pie tins and style the edges however you like (we love this King Arthur guide to crimping for inspiration). Next, wrap each crust tightly in plastic, then stack several together in a freezer-safe gallon bag. Label with the date and pop them into the freezer.

When pie day arrives, you can bake straight from frozen — just add your filling, top, and bake. You’ll be amazed: the crusts actually bake up even flakier and more tender than if you’d used them right away.

Final Thoughts

The flour you choose might seem like a small detail, but it can make or break your pie. If you’ve ever wondered why your crust turns out tough one time and tender the next, take a closer look at what’s in your flour bin.

At Sweet Pea’s, we trust King Arthur Flour for every crust we bake — because when quality matters, consistency matters even more.

Frequently Asked Questions

Q: Can I use whole wheat flour for pie crust?
A: You can, but expect a denser, nuttier crust. Try substituting half whole wheat and half all-purpose flour for a balanced texture.

Q: What’s the difference between pastry flour and all-purpose flour?
A: Pastry flour has a lower protein content, which makes it softer and ideal for delicate pastries. All-purpose flour offers more structure, perfect for a sturdy yet tender pie crust.

Q: How do I know if my flour is fresh?
A: Flour should smell slightly sweet or neutral. If it smells sour or musty, it’s time to replace it.

Q: Why do some recipes call for chilling the dough?
A: Chilling allows the flour to hydrate and the fat to firm up, which helps your crust bake up flakier.

Running a successful pie fundraiser takes coordination, but with the right steps, your school or community group can hit its goals — and build positive local publicity. Sweet Pea’s Pies provides the tools, local delivery, and quality product to make your fundraiser run smoothly and profitably.  Pies made in Mayville, Wisconsin, are the fundraisers that sell themselves. What are you waiting for?  Let's make dough together! Get started today by visiting our Fundraising FAQ and Contact page.