All Purpose Flour is strong enough to make high -rising yeast breads and mellow enough for flaky pie crusts and cakes. It is perfect for all your baking needs.
Bread flour enables vigorous rising for all yeast breads and gives whole wheat grain breads a needed boost. It thrives well under rigorous kneading.
- Cold ingredients produce the flakiest crusts, be sure to use cold shortening or Butter
- Cut the shortening or butter and crumble into your mixture until the mixture resembles peas, the finer your crumble the less flaky your crust will be
- Pastry handles better at room temperature 30-40 minutes in the refrigerator is usually sufficient.
- You can store Pastry in the refrigerator for up to 3 days if wrapped well. Let it sit at room temperature for 5-20 minutes before rolling to allow pastry to become more pliable.
- Roll pastry on a lightly floured wax paper and or between 2 sheets of lightly floured wax paper. This allows for easy transferring of the pastry to pie dish without stretching or tearing.
- Do not stretch pastry when lining a pie pan - ease the pastry into the pan. When crimping edges of pie together, gently lift dough all around to prevent the crust from sticking to the dish.
- For a golden crust finish, paint your crust just before baking with a simple egg wash. Whisk together a combination of one egg yolk and a little cream.
- For a really crispy golden pie crust sprinkle with bits of butter and sugar before baking.