Pastry flour is a soft wheat flour. Soft flours have a reduced gluten level and a relatively low protein content. Pastry flour is at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour,
It is used for making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy and pliable the dough is that you make with it, and also the texture of the finished product.
Added by: shipton-mill