I need a recipe for pastry flour not pie crust.does anyone have one?

Question

I KEEP BEING TOLD I AM LOOKING FOR PIE CRUST BUT I AM NOT THIS IS A DRY MIX TO MAKE DONUTS AND PASTRYS THAT IS LIGHT AND AIRY UNLIKE CAKE FLOUR WHICH IS HEAVY AND COME OUT LIKE A CAKE DONUT. I WANT PASTRY FLOUR THAT I CAN MAKE UP AND STORE IN AIR TIGHT CONTAINER UNTILL I AM READY TO MIX IT UP AND BAKE. I HAVE SEVERAL RECIPES WHICH CALL FOR PASTRY FLOUR AND NOT ALL PURPOSE OR CAKE FLOUR. HELP!!! I HAVE A CHURCH LUNCHEON COMMING UP AND WANT TO MAKE UP LIGHT AND AIRY PASTRYS THAT I CAN FILL LIKE ECLAIRS OR DONUTS.

Answer 1

Very few supermarkets stock pastry flour. There is simply not much call for it. You may find it in shops that cater to cake makers or in restaurant supplier's stores. You can make a suitable substitute by blending 1 1/2 to 2 parts cake flour to 1 part all-purpose flour. Most home cooks do not bother mixing it. They will use either cake flour or all-purpose flour. They use cake flour for things like Danishes and puff pastry, and all-purpose for most other things. All-purpose flour is itself a blend of cake flour and bread flour - about a 1 to 1 ratio.


Pastry flour has a gluten content just a little higher than cake flour and somewhat lower than all-purpose flour. The grind is less fine than cake flour. It is made from soft wheats that are often referred to as clear wheats.

You have a misconception about cake flour. Cake flour is not a "heavy" flour. It is the "lightest" of flours. Bread flour is a "heavy" flour. The reason cake doughnuts seem heavy is that recipes for cake doughnuts call for about 1/2 the amount of baking powder (leavening) that is called for in biscuits, pancakes, waffles and baking powder leavened cakes. Therefore they do not raise very much, which makes them seem "heavy".

I won't offer recipes since you say you have several recipes.

I wish you good fortune in locating real pastry flour, and many happy baking experiences.

Answer 2

Pastry flour is a type of flour that you buy at the store...like you would buy cake flour or all-purpose flour. It's not something that we would make up in advance; it's just something you might store in your pantry that you already bought as pastry flour. It has a slightly higher gluten than most cake flours.

Answer 3

lace the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or butter will separate and lighten in color. Add the flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked
Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

On a lightly floured surface, roll out the sweet pastry to the desired size. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Roll to a round about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.