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.