OT - Flour questions Hi Elizabeth

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This sure helped me. I thank you very much. I only knew the texture was softer but didn't know why. Thanks again, Donnaelizabethayscue <elizabethayscue wrote:

Hey, pastry flour is made with a softer wheat, or a summer wheat giving it a softer texture. Also it contains less gluten than regular or all purpose flour so it is not as sturdy either. hope that helps a little bit....as for the oatmeal pastry shell here is a link to a recipe for one http://www.cooksrecipes.com/pie/oatmeal_pie_crust_recipe.htmland the whole wheat crust....I found a recipe for a sugarless apple pie that uses a whole wheat crust..heres the linkhttp://www.cooks.com/rec/doc/0,1937,145161-243199,00.htmlHope this helps!!Elizabeth , "Jenn" <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