What do you think would be the result if I used KIng Arthur Bread Flour instead of Gold Medal All Purpose in a pie crust?Thanks.
You'll end up with a tough crust, something closer to a shortbread or even a biscuit than a typical and desirable flaky and tender pie crust. Not a good thing.
It would work better if you substituted a few tablespoons of cornstarch for equal amounts of bread flour, if you have to use bread flour.
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