Wednesday, January 23, 2013

Better Batter vs C4C Pie Crust Review

This head to head was for Katie who asked about how Better Batter Flour stacked up to C4C Flour in a pie crust.

I have to start with that I really like both these flours.  They are awesome to cook with.  If you can have milk, C4C is wonderful! and if you can't have milk then I would hands down chose Better Batter.  

Now on with the comparison........  

First, I didn't have a favorite pie crust recipe.  So, I arbitrarily choose a recipe from one of my favorite gluten sites--- King Arthur's Flour.  I chose this recipe and it can be found on their website:

  • 2 1/2 cups King Arthur Unbleached Pastry Flour
  •  or King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/3 cup vegetable shortening
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/2 cup plus 1 to 2 tablespoons ice water
I replaced the gluten  flour with Better Batter and C4C.   I also replaced the butter with palm shortening.  What I noticed was that the C4C flour was easier to work with and rolled out nicely.  The Better Batter Flour was sticky and frequently stuck to my rolling pin.  Transferring the pie crust to the pie plate was a bear when it came to Better Batter pie crust.  You see that it needed a bit of fix'n up before I can add the pie filling.
C4C on the left, and Better Batter on the right.
I rolled out my top crusts and followed the directions to place the pie crust in the refrigerator for 30 minutes.  After thirty minutes it was much easier to deal with and move around.  

I assembled my pies after the 30 minute refrigerator time, but still found that the Better Batter Pie crust did not want to be handled.  You can see that my Better Batter Pie Crust came out a little mangled.

I let them cool, and I like my pies cold so I refrigerated mine before I sliced them up...

Both pie crusts broke when cut.  They both seemed very fragile.  However,  both crusts were very delicious.  My taste testers said they tasted identical.  So no matter which one you use, they both make a great tasting crust!

On a personal note,  I use Better Batter because of the milk issue.   I personally use Nicole Hunn's pie crust recipe and it is wonderful.  Easy to handle and move around.   It doesn't crack like the above pictures when cut.  Her recipe is much like the above recipe but uses less oil, and adds baking powder and powdered sugar.  You can see how to make it Here!

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