Hi Shelley, pastry flour and all-purpose flour aren't the same thing. Pastry flour (at least ours) has a protein content around 8%, versus our all-purpose flour which has an 11.7% protein. To give you a guage, that's like the difference between our cake flour and our bread flour, super tender and fluffy vs. chewy textured. So pastry flour will create very tender, crumbly pastries like pie crust, shortbread, tarts, other cookies, etc. It creates a very weak gluten structure and absorbs very little liquid due to the low protein content.

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