Constance, while Bread Flour wouldn't be our first choice for pie-crust because of its high protein-content, we're not sure that the starch in cake flour will help the situation much. If you really want to use what you have on hand, we'd suggest just using Bread Flour and taking care not to mix any more than you really need to in order to bring the ingredients together into a shaggy dough. This gentle mix will help ensure that you don't develop the gluten too much, which is what could result in a tougher crust. Mollie@KAF

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