How many of you use pastry flour for pie/tart dough? If not what do you use it for if you use it? Are there any special considerations when using the pastry flour? Having IMHO "perfected" :lips: my basic pate brisee crust using KA all-purpose flour to a tender, flaky crust, I'm now turning to pastry flour. Recently I was baking pie at my DIL's and couldn't find KA a-p in her town, so I got some of the loose-in-the-bin organic pastry flour at a natural foods store there. I found it more tender, less flaky, using the same proportions of fat:flour:water and the same basic procedure. It turns out wetter, so I will cut back the water a bit, but I have to report that generally, I think that it's better with the all purpose. Nevertheless, I'd like to play with using pastry flour a bit. After all, my first ever pie crust was like a wooden board. I had to get out the Skilsaw to cut through it.