Which flour is used for making pastry?

Here's why:

* Gluten balance: All-purpose flour has a moderate protein content, which results in a good balance of gluten development. This creates a pastry that is both tender and flaky, with a good structure.

* Versatility: All-purpose flour is readily available and works well for most pastry recipes.

* Cost-effective: It's generally the most affordable flour option.

However, depending on the specific pastry, you might consider other flours:

* Cake flour: For very delicate pastries, like croissants or puff pastry, cake flour with its low protein content will give a lighter, more tender result.

* Bread flour: For heartier pastries like pie crusts, bread flour with its higher protein content will offer a sturdier, more robust texture.

Ultimately, the choice of flour depends on your desired outcome and personal preference.