What is the best ap flour or pastry flour for pie crust? What are bakers / pastry chefs using these days??
I'm specifically looking for brand types. Every book or recipe I read tells you to use either AP or Pastry Flour But no one wants to share what brands they use.
I use an old standard.. Gold Medal... It has been around for years and years... Store brands work if you are on a budget... Not much difference. Cake flour is finer milled than AP.
I use Central Milling Company's all-purpose flour. They have a very high-quality product, and I've found it successfully on the East Coast and West Coast (they probably won't have it at your normal grocery store, but I have found it at food co-ops and even Costco). I use this flour for both baked goods and bread with great success.
Yes, I actually found this brand at my local butcher shop in Los Feliz @ McCall's Meat and Fish Company. The owner here told me that this is what the famous Tartine in San Fran uses "for their breads". I contacted the company (Central Milling Company) and they informed me that I can purchase their flour at Costco AND Whole Foods (Central Milling Company private labels for them under their "365" label). Thanks for sharing !
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)