Sue - from Paatrick, SC
Pastry flour is a low-protein and high-stach flour. It is similar to cake flour but should not be used as a substitution. Normally pastry flour is used in a recipe when very tender cake is desired; lower protein flours will develop less gluten creating a more tender cake. If you don't have pastry flour, you can make it by mixing equal portions of cake flour and all-purpose flour. Or you can find pastry flour in the baking isle of your local grocery store.