Sorry in advance, I posted this on another topic. I emailed Smuckers Canada, who makes Robin Hood Cake and Pastry flour and found out that it has 10 grams of protein per 100g of flour. I think that this is quite close to the percentage that Rose recommends for pastry flour. I think that I should be able to use this flour for the cream cheese flaky pie dough. I previously used just their all purpose flour and it turned out quite good. What would be the benefits of using the cake and pastry flour as compared to the all purpose flour.
I have all my butter and cream cheese cut up a ready to go for about 10 single crust pies. I just would like to get the best results possible.