vegancontains gluten

Pastry Flour

Soft wheat flour for tender baked goods

Protein content8–10% (lower than all-purpose flour at 10–12%)

Best forPie crusts, biscuits, croissants, shortbread, tarts

Shelf life6–8 months at room temperature; 1+ year refrigerated or frozen

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Common carton size

On the shelf at your store. Live pricing is coming soon.

Store in an airtight container away from moisture and heat. Keep separate from strong-smelling foods. Freezing extends shelf life significantly.

Keep ingredients (especially butter and water) cold when making pastry dough; warm ingredients develop too much gluten.

Measure flour by weight when possible for consistency; scooping can compact flour and throw off ratios.

Sift pastry flour if it's been stored a long time to aerate it and break up clumps.

Use within 6–8 months of opening for best freshness; older flour may lose its ability to rise.

Substituting 1:1 with all-purpose flour without adjusting liquid—pastry flour absorbs less water, so you may need slightly less liquid.

Overworking the dough, which develops gluten and toughens the final product.

Using warm ingredients or warm hands, which softens the fat and causes spreading rather than flaking.

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