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oli

oli

6 hours ago, pastrygirl said:

Yeah, then you'd have at least a little gluten to hold things together

 

Why do you want to add almond flour?  If you can eat wheat and want a flaky pie crust, stick with the traditional pate brisee.  If you want an almond crust, a pate sucree might work better.

 

https://pastry-workshop.com/pate-brisee-pate-sucree-pate-sablee-3-types-of-basic-dough/

Just trying to step up the flavour over the regular crust since this is going to be a cherry pie and I know almond goes well with cherry.

Thanks

oli

oli

6 hours ago, pastrygirl said:

Yeah, then you'd have at least a little gluten to hold things together

 

Why do you want to add almond flour?  If you can eat wheat and want a flaky pie crust, stick with the traditional pate brisee.  If you want an almond crust, a pate sucree might work better.

 

https://pastry-workshop.com/pate-brisee-pate-sucree-pate-sablee-3-types-of-basic-dough/

Just trying to step up the flavour over the regular crust since this is going to be a cherry pie.

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