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Pie crust -- chilling flour?

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Pie crust -- chilling flour?

korrie | Apr 13, 2013 03:51 PM

I understand the science behind using chilled butter and shortening, ice water, chilling the crust, etc. So I'm wondering, why not go beyond that and chill your flour? Would that alter the chemistry of the flour too much? Or would it actually help prevent forming tough gluten that takes away from the flakiness of pie crust? Or would it simply do nothing? Any thoughts? Anyone tried this? Seen it in a recipe?

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