The better the crust, the better the pie, but which one is meant for the job? Let’s go over the best types of pie crust for ...

The five types of pastry doughs include: 1. Shortcrust: Typically found as the bottom (or base) of a pie, tart, or quiche, has a 2:1 ratio of fat to flour, meaning this is a super rich dough, ...

For better results, for every cup of pastry flour cited in a baking recipe, use ½ cup of all-purpose flour and ½ cup of cake flour. (For a more precise match, use ⅜ cup of all-purpose flour ...

Cara Cormack. Flaky pastry . The most American of pie crusts, flaky crusts range from super-puffy all-butter crusts (my preference) to tender lard or shortening-based crusts. They’re usually ...

Pastry flour has an even lower protein content than cake flour, clocking in at around 8%, and is mostly used to make pie crusts, biscuits, and scones—anything where you want a tender, crumbly ...