Pastry dough flour is milled from soft wheat and, as far as protein content and baking characteristics are concerned, sits midway between all-purpose flour and cake flour. Pastry dough flour is typically used to create the buttery, crumbly texture associated with pie crusts, biscuits, French pastries, tarts and coffee cakes. Pastry dough flour can be difficult to locate, as it is generally only sold in health food stores and gourmet shops. So what do you do when your recipe demands pastry dough flour? No need to fret, dear chefs, you can make your own. Add this to my Recipe Box.
Instructions
1. Combine two parts all-purpose flour with one part cake flour. For example, a mixture of 1 1/3 cups all-purpose flour and 2/3 cup cake flour produces 2 cups pastry dough flour.
2. Sift the flour mixture into a large bowl. Repeat.
3. Store your pastry dough flour in a moisture-proof, airtight container. Pastry dough flour can be stored in a cool, dry pantry for up to six months, and in the freezer for several years.
Tags: dough flour, all-purpose flour, cake flour, Pastry dough, all-purpose flour cake, flour cake, flour cake flour