On Mon, 5 Nov 2018 23:23:49 -0000 (UTC), Wayne Boatwright
> wrote:

>If any of you have used King Arthur all-purpose flour, have any of you
>noticed that it seems to produce a tougher pie crust than, say, Gold
>Medal or other major brands? All other components being equal, of
>course.
>
>I've pretty much given up on King Arthur AP flour. I would really like
>to find some pastry flour but no stores in my are seem carry it.
>Shipping costs being what they are, I think it's too expensive to order
>online.

I have no problem with KA, but I am used to working with it. It has a
bit more protein than the GM, so perhaps that is the diff.

Have you looked around online to see if there are any local sources
for the pastry flour? In times gone by, I have gotten specialty flours
from local bakeries I frequent, but there are fewer and fewer custom
ones these days, so it is tougher to have a direct relationship.

Can you get cake flour? Try a mix of KA + cake flour and see if that
improves tenderness for you.