Pastry flour is often used in baked goods, such as pie crust.
Pastry flour is a specialized flour often used in making baked goods like croissants or tarts for tender results. However, if you only have all-purpose flour on hand, you can substitute it for pastry flour easily. Made from a soft wheat, pastry flour has a smaller amount of gluten -- which gives bread elasticity and structure -- than found in all-purpose flour. In a pinch, a simple substitution using all-purpose flour in a recipe calling for pastry flour will not change the final baked goods.
Instructions
1. Sift the all-purpose flour into a mixing bowl when sifted pastry flour is called for in the recipe.
2. Spoon the sifted flour into a 1-cup measuring cup without packing down the flour.
3. Level the flour over the mixing bowl using the straight edge of knife.
4. Place the measuring cup of flour on a flat surface, then remove 2 level tbsp. of the pre-measured flour in the measuring cup. Pour the flour from the measuring cup into a fresh mixing bowl.
5. Continue to pre-measure 1 cup minus 2 tbsp. of all-purpose flour per cup of pastry flour listed in the recipe until you have enough for the recipe.
Tags: all-purpose flour, baked goods, mixing bowl, pastry flour, flour into, flour often, flour often used
