tomkanpa wrote:

> Right before Thanksgiving my wife asked me to buy 10 pounds of All
> Purpose flour. She always asks for Pilsbury, but Robin Hood AP flour
> was on sale. So I bought this. She claimed that the flour was the
> reason her pie crusts didn't turn out well.
> Yesterday she baked toll house and peanut butter cookies. She says that
> they are dry, and once again the flour is to blame.
> The pies and the cookies tasted OK to me. Is she imagining things or is
> Robin Hood AP flour inferior to Pilsbury AP flour???
>

There is a difference in flours even amongst brands. I know there is a
difference between Canadian flour and American flour as well. I don't
think - but could be wrong on this one - that you would notice a real
difference in flour for pie crusts. What I would pin the difference on
would be the shortening or handling for that not the flour. I know for
a fact that differences in the gluten in white flour will affect breads
and does make a difference when making sour dough starter. I'm not a
real big cookie maker so can't help you there. IMO, if cookies are dry
it would be from not enough butter or fluids, not the flour brand.