Ann - from Basking Ridge, NJ
Pastry flour is a lower-protein flour used to make certain delicate baked goods like biscuits, shortbread cookies and pie crusts. Pastry flour contains a little more protein than cake flour, and a little less protein than all-purpose flour. Some larger grocery stores carry pastry flour in their baking sections; it is also available from specialty stores, and in baker supply catalogs or websites. Some people substitute an equal amount of half cake flour, half all-purpose flour for pastry flour.