Question

Rafael is rolling out some dough to make a pie crust. He needs to put some flour down to prevent the crust from sticking to the counter surface when he rolls out the dough. Should he use a flavored flour like rye for this purpose?

a. Yes
b. No

Answer 1

Rafael should use all-purpose white flour, not rye flour, to prevent dough from sticking because rye can alter the pie crust's texture and flavor.

Step-by-step explanation:

Rafael should not use a flavored flour like rye to prevent the crust from sticking to the counter surface when rolling out the dough. The reason is that flavored flours, such as rye, have different properties and flavors that can alter the outcome of the pie crust. For most pie crusts, using a neutral-tasting, finely milled flour such as all-purpose white flour is the best choice. It has just the right balance of gluten to allow for elasticity without making the dough tough. Additionally, it won't impart any strong flavors that could compromise the taste of the pie. On the other hand, using rye flour could make the crust dense and introduce a distinct flavor that might not pair well with the pie filling.