Can i make pie crust from cake flour?

You can make pie crust from cake flour, but it's not ideal. Here's why:

Cake flour vs. all-purpose flour for pie crust:

* Cake flour has a lower protein content, making it softer and finer. This leads to a tender pie crust that might be too delicate to hold its shape well.

* All-purpose flour has a higher protein content, resulting in a stronger and more robust crust that can handle the filling and baking process without breaking or becoming soggy.

Alternatives to cake flour for pie crust:

* All-purpose flour: This is the standard choice for pie crust and produces a good balance of tenderness and strength.

* Pastry flour: This flour is specifically designed for pastries and has a lower protein content than all-purpose flour, making it a good alternative if you want a slightly more tender crust.

If you do decide to use cake flour:

* Combine it with all-purpose flour: Use a 1:1 ratio or slightly more all-purpose flour to add strength to the crust.

* Be gentle with the dough: Overworking the dough will toughen it.

* Chill the dough thoroughly: This helps to firm up the gluten and prevents the crust from shrinking too much during baking.

Ultimately, the best flour for pie crust depends on your personal preferences and desired outcome. If you want a very tender and delicate crust, cake flour might work, but you'll need to be mindful of its limitations. For a classic pie crust with a good balance of tenderness and strength, all-purpose flour is the best choice.