I've learned a lot from this article and thank you! I am a very enthusiastic user of KAF's White Whole Wheat flour and generally do the 50/50 approach with KAF All-Purpose Flour. I stumbled upon an absolutely fabulous pie crust recipe several months ago -- it is the Chickens in the Road Foolproof Pie Crust recipe at http://chickensintheroad.com/cooking/foolproof-pie-crust and I make it with the 50/50 WWW flour and AP flour division. Fantastic -- very flaky, tasty, and forgiving. So, thanks to this recipe and your great flours, I won my first-ever pie contest last August with a peach pie! Thanks for such an educational and entertaining blog.

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