Still confused? Here’s the short version: All-purpose flour is for everyday baking and cooking—cookies, bread, pancakes, thickener. Pastry flour is for delicate, tender things—pie crusts, scones, shortbread, muffins that kiss your soul.
If a recipe asks for pastry flour but you only have all-purpose, add two tablespoons of cornstarch and pretend you’re a mad scientist. If a recipe asks for all-purpose and you only have pastry flour, just proceed with caution—your result will be tenderer, but not a crime against humanity.
