Which flour is recommended for making a pie crust from scratch?

Using general purpose wheat flour for making a pie crust is recommended because it strikes a perfect balance between strength and tenderness. It contains a moderate amount of protein, which is essential for developing gluten. This gluten gives the crust structure while also allowing it to remain flaky and tender, which is a desirable quality in a pie crust.

General purpose flour has the versatility to be used in a variety of baked goods, providing enough elasticity without being overly tough, which is crucial when working with dough that should be rolled out. The right amount of protein in general purpose flour helps to create a texture that is suitable for flakiness, which is preferred in a pie crust.

In contrast, whole wheat flour can result in a denser and heavier crust due to its higher fiber content and more substantial flavor. Self-rising flour contains added leavening agents, which are not suitable for pie crusts that need to remain flat, while bread flour has a higher protein content than all-purpose flour, leading to a chewier texture that is not ideal for the light, flaky quality sought in a pie crust.