Hi Wendy! Bread flour will make for a more dense, tough crust due to the protein content of the flour, but if you're in a pinch it would certainly get the job done. Adding a starch to flour can help to soften it, but won't change the protein content or it's gluten forming abilities. For a light, flaky crust we'd recommend using all-purpose flour or as you suggested pastry flour. Happy baking! 

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