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But, it doesn't make the meal any less delicious.. GET THE RECIPE.

(Bread flour is made with "hard" wheats, while all-purpose uses a blend of both.)Some gluten is necessary, but too much will mean a tougher, chewier crust instead of perfectly flaky pastry.. Why add sugar to pie dough?.

In addition to adding a light sweetness, the sugar in this all-purpose pie dough also interferes with the formation of gluten, contributing to a nice, tender crust even without using special pastry flour.A little bit of sugar can also make for a better golden-brown color on the finished pie.Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..

The 5 Most Common Piecrust Problems — and How to Solve Them.From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.

Pulse the flour-butter mixture in a food processor until you get pea-sized crumbles, then add the cold water in a thin stream as the food processor runs, stopping as soon as things start to clump.

You'll knead it just a handful of times to bring it together; at no point should the dough form a smooth ball.. Make ahead.F. resh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnish.

Make the Blueberry-Coriander Jam ahead.Toast coriander seeds in a saucepan over medium, stirring occasionally, until fragrant and golden, 3 to 6 minutes.

Remove from pan; let cool about 5 minutes.Using a mortar and pestle or spice grinder, grind into a fine powder.. Cook blueberries, sugar, lemon zest and juice, and ground coriander in the same saucepan over medium-high, stirring occasionally, until slightly thickened and reduced to about 1 3/4 cups, 10 to 12 minutes.