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Best Homemade Pastry Flour ~ Making your own pastry flour is a snap with our recipe and it is much better than store-bought as well as less expensive. Within minutes, you will have a special flour on-hand to bake your favorite pastries and pies with an incredible tender, light and flaky crust! | #diy #homemade #flour #blend #recipe

Best Homemade Pastry Flour

  • Author: Stacy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 2½ cups (300 g)

Description

Making your own pastry flour is a snap with our recipe and it is much better than store-bought as well as less expensive. Within minutes, you will have a special flour on-hand to bake your favorite pastries and pies with an incredible tender, light and flaky crust. What’s not to love?

Ingredients

  • 2¼ cups plus 1 tablespoon (289 g) unbleached all-purpose flour
  • 2 tablespoons (12 g) tapioca flour (also known as starch)

Directions

In a medium to large bowl, whisk together flour and tapioca flour until well blended. Using a sifter or fine-mesh sieve, sift the flour blend several times to evenly distribute the flours.

Transfer flour blend to storage container with airtight lid. Store in cool, dark and dry place.

Homemade Pastry Flour is now ready to use in recipes calling for pastry flour—such as pastry and pie recipes.

Recipe Notes

Tips:

Store Homemade Pastry Flour in airtight container in cool, dark and dry place such as a pantry or cupboard. This flour blend will keep for several months and up to one (1) year.

Variations:

For Double Batch: You will need 4½ cups plus 2 tablespoons (578 g) unbleached all-purpose flour and ¼ cup (24 g) tapioca flour (also known as starch). Makes about 5 cups (about 600 g).

For Large Batch: You will need 9¼ cups (1156 g) unbleached all-purpose flour and ½ cup (48 g) tapioca flour (also known as starch). Makes about 10 cups (about 1200 g).

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply use the dip and sweep method by dipping a dry measuring cup into the flour and level off the top with a straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 125 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

Shopping Suggestions:

Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.

For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives. We also highly recommend Arrowhead Mills™ Organic Tapioca Flour.

Recipe Inspired by: The Pie and Pastry Bible by Rose Levy Beranbaum (1998).
Original Recipe Source: WickedGoodKitchen.com