Hi Madelyn! Pastry flours have a very low protein content. This makes it a very soft flour that creates a very tender crumb as it doesn't form a strong gluten structure. The opposite end would be a bread flour which has a higher protein content and creates a very strong gluten structure associated with chewiness. Pastry flour doesn't make chewy things but rather very tender, crumblier things. Annabelle@KAF

• Reply