Gluten or protein has always been in flour - flaky pie crust happens because you cut the gluten strands with the fat and slow down the gluten development by using cold water or ice cold liquid. You might consider drawing off a pitcher of water the night before baking, and chill it in the refrigerator. You CAN get back to that signature flaky crust by looking at 1 - the way you cut in the fat, 2 - the type of fat you're using, and 3 - cold liquid and the way to add it to your ingredients. You can always call our Baker's Hotline at 855-371-2253 or use the LiveChat option of our website to trouble shoot this. Happy Baking - Irene@KAF

• Reply