Why high protein flour is required in pastry dough?

In general, high protein flours are not used in pastry doughs for making pies, cookies and cakes. Pastry generally refers to doughs that contain a high fat content in the form of butter or shortening.

High protein flours tend to produce tougher and more glutenous doughs, counteracting the typical light texture sought after in pastries. However, these flours are desirable for making certain breads, pizzas and bagels, where the development of gluten is crucial for proper structure and texture.