Why do we use pastry flour?
By now you’ve probably heard that you can make your own homemade pastry flour.
If you’re like most people, this is probably not the easiest thing to understand or appreciate, but I’ve got a quick and dirty fix for you.
It’s not a super simple recipe, but once you understand how to make pastry flour it’s easy to get started.
The key to making a good homemade pastry recipe is to follow the directions exactly, because it is all about what you put in it.
You don’t need to know every ingredient or method, just know what to look for and what to use.
For this recipe, I will use a homemade recipe that has been a favorite of mine for a long time, and I will be using this recipe in a future post.
The recipe is simple, it only takes about 15 minutes of prep, and it’s great for the whole family.
In this recipe you will need to cut the dough into 2 1/2 inch pieces.
I like to make a 6 inch piece to make the dough more manageable.
Place the dough in a bowl, cover with plastic wrap and let rise for about 20 minutes, until doubled in size.
After that, cut the pieces into 8 inch pieces, making sure that each piece has a little bit of room left for the pastry to expand.
After the dough has doubled in height, place the dough on a baking sheet lined with parchment paper and preheat the oven to 400 degrees.
When the dough reaches the desired height, flatten it out with a rolling pin and transfer to a large bowl to let it rest.
After resting for 10 minutes, the dough will be quite soft and fluffy.
Now place the bowl in the oven and place it on a parchment lined baking sheet.
Place a wooden spoon in the center of the baking sheet, and lightly press the dough down so that it will be very flat and easy to roll out.
Let the dough rest for about 10 minutes until it becomes very smooth.
Place each piece of dough in the bowl and press the edges of each piece into the bowl to make sure they don’t stick together.
Let this rest for 5 minutes until the dough is very smooth and the edges are slightly crisp.
Transfer the bowl of dough to a wire rack to cool completely.
Now it’s time to put the pastry flour into a large, heavy-duty bowl.
You will want to use a large-bottomed bowl, because the dough should be able to easily roll out to the size you want.
To make the pastry dough, place 1 tablespoon of the flour in a large mixing bowl and add the rest of the ingredients.
Stir the ingredients well, and set aside for 5 to 10 minutes.
After 10 minutes of mixing, transfer the dough to the bowl with the dough.
Use a rolling board to roll the dough out to your desired size, and transfer it to a parchment-lined baking sheet to let rise.
If the dough isn’t very dry, the surface will be slightly uneven and the pieces will be a little more crumbly than you would like.
Place your dough on the baking tray and use your hands to press the sides down to flatten them out.
Once the dough rolls out to its desired size in the baking pan, remove the parchment paper from the dough and place in the fridge for 30 minutes.
When ready to cut into pieces, place each piece in a 3/8-inch slice and press them down into the baking parchment to create a 3-inch deep square.
After rolling out the pieces to your exact size, cut each piece up and place them on a cooling rack to rest for at least 5 minutes before cutting into each slice.
Once all the pieces are cut, transfer to the fridge to rest at least 15 minutes before baking.
You can make the pie in advance if you have a large enough bowl and a large baking sheet or a large cake tin.
The pie can also be made ahead of time if you are baking a larger quantity of dough.
For the pie filling, you will want one cup of flour, one cup water, and 1 teaspoon of baking soda.
I used whole wheat flour in this recipe.
To prepare the filling, melt the butter in a saucepan over medium heat, stirring constantly until the butter is melted and the water is reduced to 1 tablespoon.
Add the sugar, vanilla, and salt and bring to a boil.
Add your flour and continue to stir until the flour is completely dissolved.
Add in the melted butter and continue stirring until the mixture is thickened and smooth.
Pour the filling into the prepared pie pan and bake for 15 minutes, or until the top is browned and the center is bubbly.
Let cool completely before serving.
Recipe Notes *If you don’t have pastry flour on hand, you can purchase it from a grocery store or your local food store.
It will only cost you a couple bucks, and if you use it at all it will last you for about 3 to 4 months.
I find that