Guest guest Posted September 13, 2005 Report Share Posted September 13, 2005 I have found pastry or I call it cake flour to be softer in texture and not as coarse as all purpose white flour. When a recipe called for cake flour I sometimes use all purpose white and decrease it by 2 tablespoons per cup. I have never heard of an oatmeal pastry shell. You have me curious now. (:-))) DonnaJenn <jj_73molly wrote: Hi everyone. For all the bakers out there - what is the difference between pastry flour and regular flour?Do you have an oatmeal pastry shell recipe (may be farfetched, I know)?Do you have a whole wheat pastry shell recipe?I've made two pies in the past three days. All apple, yummy. Anyway, the last one I used one cup pastry flour and one cup whole wheat flour. I love pies and would like to cup up with a healthier type of pie crust.Thanks and have a great Tuesday.Jenn"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan Quote Link to comment Share on other sites More sharing options...
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