Can anyone tell me why my piecrust dough always turns grayish in the freezer?!

[cheezz]

[No message]

 

[mistral]

Are you using unbleached flour- You might want to. . .

If you are using unbleached four your dough is probably oxidizing in the freezer/fridge. You might want to use bleached flour and/or put a pinch of powdered vitamin C in the water you use in the crust to help stop the oxidization.

Works for me.

 

[marilynfl]

mistral, that's brilliant! Thanks.

 

[cheezz]

Yes, brilliant! I always use unbleached flour. Do you think it will still bake up ok?

 

[melissa-dallas]

It will be fine. I've noticed that mine does this even with bleached flour

though if it is held for a while. I suspect it is the butter oxidizing.

 

[cheezz]

butter oxidizes???!!!!

 

[sallybr]

Interesting info here..... (NT)

http://www.webexhibits.org/butter/off.html

 

[angak1]

but don't they brown up just fine after baking?

 

[cheezz]

What a great source...who knew butter was so complicated?!