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Pastry Flour is typically made from soft "winter" wheats. You can get white or whole wheat, bleached or unbleached.

In terms of protein content, which is what causes gluten develop to develop in doughs, Pastry Flour is between cake flour and all-purpose flour with a protein content of 9.2 % protein.

Some prefer it not only for pastry, but also for "quick breads" such as soda biscuits, muffins and pancakes.

Substitutes
All-purpose or plain flour. To approach Pastry Flour more precisely, two parts all-purpose or plain flour to one-part cake flour.

See Also:

Pastry Crust

Other entries for: Wheat Flour

All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour