Food Guide

Discover the Best Flour for Perfectly Fluffy Meat Pies

Filling for meat pie can be made with all sorts of different types of meat.

Some people like to use pork, while others prefer beef.

There are also meat pies that use lamb, turkey, and even fish.

However, what goes inside a meat pie is not the only important decision to be made.

What type of crust to use is also an important consideration.

Some people like a traditional pastry crust, but there are also those who prefer a more rustic, bread-like crust.

1. All-purpose flour

The best flour for meat pie is all-purpose flour.

It has just the right amount of protein and gluten for a delicious, hearty crust.

I like to use unbleached, all-purpose flour for a more natural, earthy flavor.

I like to use a simple ratio of 3:1:1 for my meat pie dough: 3 parts flour, 1 part butter, and 1 part ice water.

I mix the flour, butter, and water in a large bowl until it just comes together.

I then shape the dough into a disc, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes before rolling it out.

When I’m ready to roll out the dough, I unwrap it and place it on a lightly floured surface.

I then roll it out with a rolling pin until it’s about 1/4 inch thick.

I gently fold the dough into quarters and transfer it to a 9-inch pie plate.

I unfold the dough and gently press it into the bottom and sides of the pie plate.

I trim the excess dough, leaving a 1/2-inch overhang, and flute the edges.

I brush the top of the crust with a beaten egg and sprinkle it with a little salt.

2. Bread flour

Flour is one of the most important ingredients in a pie crust, and the type you use can have a major impact on the final result.

All-purpose flour is a good option for most pies, but for a hearty meat pie, you might want to consider using bread flour.

Bread flour has a higher protein content than all-purpose flour, which means it has more gluten-forming potential.

This can give you a crust that’s more able to stand up to the weight of a hearty filling.

It can also provide a chewier texture, which can be a nice contrast to a tender filling.

On the other hand, if you’re making a delicate pie with a light filling, like a fruit pie, you might want to stick with all-purpose flour.

It will give you a more tender, flaky crust that’s better suited to a lighter filling.

3. Cake flour

Cake four is a great flour to use in dessert dishes, such as cake (from which it takes its name), cookies, pastries, and quick breads.

It is a very fine flour, with a low protein content.

This makes it ideal for use in pastries, for which a light and fluffy texture is desired.

It is not recommended for use in bread, as the low protein content will result in a very soft and short texture.

It is also not recommended for use in very wet dishes, such as sauces or gravy, as the fine texture will result in a thickened consistency which may be undesirable.

The low protein content of cake flour will also limit its ability to absorb liquid, so it should not be used in very wet dishes.

For these reasons, it is not recommended for use in savory dishes, such as meat pies.

4. Pastry flour

Pastry flour is a low-protein flour made from soft wheat.

Because it lacks the protein necessary to form gluten, it is not interchangeable with all-purpose flour.

For best results, pastry flour should be used in recipes that call specifically for it.

Pastry flour is a type of flour that is often used in baking, particularly for pastries and other baked goods that require a light and airy texture.

It is derived from soft wheat, which has a lower protein content than hard wheat.

The protein content of pastry flour is typically in the range of 6% to 8%, which is much lower than the 10% to 12% protein content typically found in all-purpose flour.

Because of its low protein content, pastry flour is not suitable for use in recipes that call for gluten development, such as bread.

In those recipes, it is necessary to use a flour with a higher protein content, such as all-purpose flour or bread flour.

5. Whole wheat flour

Here are the best 5 flours for meat pie

#1 White Flour
This is the most commonly used flour for meat pie.

It gives a smooth texture to the sauce and is mostly preferred for this purpose.

The most suitable sauce for meat pie is made with white flour.

However, white flour has little nutritional value and therefore it is not recommended for regular use.

#2 Whole Wheat Flour
This is the least used option for meat pie.

It has a distinctive taste and is high in nutritional value.

Whole wheat flour is not suitable for meat pie but it can be used in some other recipes such as bread, cakes, and cookies.

#3 Almond Flour
Almond flour has gained popularity in recent years and is also known as almond powder.

It is made from ground sweet almonds and has a very fine texture.

Almond flour can be used in meat pie but the taste will be different and unique.

#4 Hazelnut Flour
Hazelnut flour is another good option for meat pie.

It has a similar texture to almond flour and is also made from ground hazelnuts.

In a nutshell

Now that you know the best type of flour for meat pie, you can go ahead and make the perfect meat pie that you’ve always wanted to make! Just remember to use the right type of flour for your dough, and you’ll be on your way to baking the perfect pies.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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