Ingredients for Pastry

The exact proportions of water or egg required for a perfect pastry dough depend on the dryness of the flour used, which varies according to age, country and even season. The proper measure of flour and sugar is more accurately gauged by weight than by volume. (See also the chapters on Flour, Breads and Batters, and Sugar and Chocolate.)

Flour Fairly soft wheat flour is best for pastry as it develops less gluten, a protein that gives dough its elasticity and is developed by kneading flour with liquid. Hard flours develop a strong gluten, making pastry difficult to roll and shape. Tasty but heavy, whole wheat flour can be used in pie pastry and ground nuts may be substituted for part of the flour. Special pastry flour, made from soft wheat, is high in starch and easier to roll.