This really looks amazing! Can you substitute pastry flour for the all-purpose? I have a question about using pastry flour in general, instead of all-purpose: do you substitute it 1:1? Or use some other combination? Having recently bought some KAF pastry flour, I hope to learn how to use it most successfully. Thanks! Yes, Ted, pastry flour would be fine. It'll make a more tender crust - and be harder to work with. You MAY want to cut back the butter just a tad and increase the water just a little as that'll make it a bit less challenging to roll out. Pastry flour, with its low gluten, tends to make a crust that falls apart as you work with it. Moving it around with a big spatula or cake turner, instead of trying to fold it into quarters, or roll it around a rolling pin to move it, will be a help. Good luck - PJH

• Reply