Which factor can lead to poor gluten development in pie dough?

In pie dough, gluten development is essential for creating the desired structure and texture. Inadequate mixing is a significant factor that can lead to poor gluten development. When the ingredients are not mixed sufficiently, the flour does not hydrate properly, which prevents the gluten proteins from forming the necessary network. This results in a dough that lacks elasticity and strength, making it difficult to roll out and resulting in a potentially crumbly or tough final product.

On the other hand, having too much sugar in the dough can create a sweeter flavor but does not directly inhibit gluten development. While sugar can compete with flour for water, it's not the primary factor in gluten formation. Too little water can also impede gluten development, but it is often the mixing process that determines whether or not the gluten actually forms. Using whole wheat flour introduces additional fiber, which can affect the texture but does not inherently result in poor gluten development; rather, whole wheat flour can still develop gluten effectively if mixed properly.