01/10/2010

Beth from VA

I used this flour twice over the weekend: first, to make garlic knots (recipe online), and then this morning, I made biscuits using the Bakewell Cream powder recipe. At first, I thought I rolled out the biscuit dough too thin, but when I pulled them out of the oven - wow! They were a thing of beauty, and tasted heavenly. Same for the garlic knots. I'm not sure why the powers that be at King Arthur Flour do not sell this flour in larger amounts - at least 5 pounds. This is a major request to sell this flour in 5# bags, and if possible, to sell it in grocery stores. Thanks very much.

12/18/2009

Sharon from Ohio

I used this flour for my first pie crust....and tried the recipe on the bag...made the BEST crust! I highly recommend trying this flour. I look forward to using in cookies and other pastries.

11/23/2009

Betty from New Hartford CT

This flour makes the very best pie crust,easy to roll out, flaky and light. It produced the best biscuits that I have ever made (in nearly 50 years of baking). I'm giving it as gifts to my cooking friends.

10/23/2009

Jackie Julty from San Francisco Bay Area

Love this stuff. I only wish that it came in bigger sizes. It is the only thing that makes a difference in my pie crusts- they're better and more tender.

10/21/2009

Rachel M from MA

I bought both this and the Pastry Flour, and I must say I like the pastry flour a little better. That being said, I prefer this one for pie crusts, since it makes a dough that is fairly easy to handle. I have never been particularly good at pie crust, and this one gave me a little more wiggle room with my "too tender/too tough" dilemma. I keep myself stocked with it for the occasional pie, but I do find that I reach for straight pastry flour more often for things like biscuits and scones.

04/17/2009

Susan Wozniak from Western Massachusetts

Not only would I recommend this item, I rave about it all the time. I have always been famous for my pies, no false modesty. When I first noticed Melow Pastry Blend in the catalog, I thought I would try it. I could not believe how well it handled. I tasted the unbaked dough and found it delicious. I make butter crusts . . . flour, sugar and butter. If it is a savory pie, I add thyme and/or rosemary and salt and pepper, while some cinnamon might go into a crust for a fruit pie. Crusts made with Mellow Pastry Blend are transcendent! Very light! Very flaky!

01/05/2009

carla from montana

made a great pie crust.

11/06/2008

Janet from Canberra, Australia

This flour is wonderful for biscuits, scones, etc. It really makes a difference. I especially like it for making biscuits, it's similiar to the flour you find in the South which makes the biscuits light and delicious.