Pastry flour is a type of flour made from soft wheat, which has a lower protein content than all-purpose flour. This lower protein level helps create tender and flaky baked goods, making it ideal for pastries, cookies, and pie crusts. Typically, pastry flour has a protein content ranging from 8% to 10%, allowing for a delicate texture without sacrificing structure. It is often used in recipes that require a light and airy finish, providing a perfect balance between tenderness and stability in baked items.