Pastry Flour

Your pastries are about to get prettier.

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: Hard vs. soft wheat: What’s the difference?

• 3 lb.
• 8.0% gluten-forming protein content
• Store in a cool, dry place