Should pastry always be made using plain flour?

Answer 1

Gosh, I don't know. Is there a special pastry flour? I know there's such a thing as cake flour. I think plain flour works fine, though.

Here's what I uncovered:
Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.

Pastry flour (also called cookie flour or cracker flour) has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.

Answer 2

No if you want puff pastry you should use self-raising flour.

Answer 3

Use All Purpose Flour (white and bleached to make it whiter).

Answer 4

there are different types of flour for different things, bread four, self rising flour, bleached and unbleached.. if the recipe calls for on certain kind, I would stick with that kind...

Answer 5

no but if u use plain flour it will taste better than if u use other types. so i would recomed to use normal flour.

Answer 6

no if you want short crust pastry then yes but you need puff pastry for pies etc of filo pastry

Answer 7

nope