The flour guide you need: all-purpose, gluten-free, and everything in between

Pie crust

To make a traditional pie crust, combine two cups (250 g) of all-purpose flour with two tablespoons (26 g) of shortening or lard. Stir these together until well blended. Add water a little at a time until you can create a dough that’s neither too sticky nor too dry—about one to three tablespoons is usually good for every cup of flour.

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