Does Sifting the Flour/Dry Ingredients Really Make a Difference?

I'll admit right up front, I'm not a baker. A bag of flour usually lasts from Christmas to Christmas (as in cookies). But occasionally I am pressed into baking and I always get annoyed when a recipe calls for me to sift the flour or all dry ingredients together. Today I am making four buttermilk pies for a party. It calls for 3 Tablespoons of flour and a pinch of salt per pie, that I am to sift. I'll tell you right now, I didn't. It's a messy process with no discernible effect, that I can tell. This is a tiny bit of flour in a very liquidy pie filling. Even in other pastries where it is a major component, it gets all squished and compacted by the beaters anyway, doesn't it?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: