Milled to a finer texture than all-purpose flour, this silky-smooth flour is made with soft wheat for a lower protein content. Biscuits are lighter and airier, scones are more delicate, and pie crusts unbelievably tender and flaky. Wonderful as it is for pastries, avoid using pastry flour for anything that demands structure, like bread doughs or pasta.
Read the blog: Soft Garlic Knots
Our Pastry Flour has a low protein content (8%), two percentage points lower than our Unbleached Cake Flour, making it ideal for delicate pastries, such as pie crusts and scones.