PJ Hamel, post author

November 17, 2014 at 9:10am

Jo, the amount of oil and water would have to change, to account for the flour's added oil, and its lower protein. Try lowering the oil by 1 tablespoon for the double crust, 2 teaspoons for the single; and lowering the water up to 2 tablespoons for the double crust, 1 tablespoon for the single; you'll have to play this by eye, adding enough water for the crust to come together, but not be at all wet or soggy. Good luck - PJH
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