Pastry Flour

Pastry flour is something you’ll almost never see in stores, though quite a few cookbooks call for it. Which, you know, is aggravating. The idea is that it’s not so low in protein (gluten) that it can’t stand up or rise, but not so high in protein that it will make your biscuits or pastry doughs tough. It’s made from conventional wheat and is around 8 percent protein, just a step up the ladder from cake flour, which weighs in around 6 or 7 percent. Make your own pastry flour by combining cake flour and a national brand all-purpose flour in a 50-50 ratio.

4 thoughts on “Pastry Flour”

  1. have recently substituted some pastry flour for all purpose for pie crust dough and I can’t roll it out? Is this a common problem? The crust is great when baked…just can’t roll it out.

    1. Hey Isa!

      Yes, that’s a problem because you need that extra bit of protein (gluten) to give the dough some stretch. Glad you made use of it though!


      – Joe

  2. I can’t speak for anywhere else in the world, but if you live western or central New York within striking distance of a Wegmans, they have a store-brand pastry flour. I haven’t tried it yet, although I probably will at some point.

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