Pastry Flour = 2 parts Cake Flour to 1 part Bread Flour (ROUGHLY)
I'm making 4, 11x9 deep dish Apple Pies for a Pre-Thanksgiving meal that my friends and I celebrate before the actual holiday with our families. I'm in a jam because I can't get ahold of any Pastry Flour and I thought I had the formula written down.
Can you help me out? Am I on the right track?