Hi Doris, I always keep the flour fluffy, on the assumption that most old time recipes had you sift the flour. If you sift, the flour will surely be fluffy, but few if any people sift anymore – I know I don’t!

I am baking a pie today, and pie crusts can be fairly forgiving, as long as you don't add too much water. I used 120 g, as when I have weighed flour suing a stainless steel measuring cup, the "scoop" method, and leveling as discussed in your article, I get 120 g nearly every time. I use unbleched all purpose flour, whatever brand is cheapest. I find that I need more water in my winter crust thn in my summer crust. Happy baking!