Final answer:
Pastry flour and cake flour are ideal choices for making pie doughs due to their low protein content and fine texture.
Explanation:
Pastry flour is the best choice for pie doughs due to its low protein content and fine milling. Cake flour, with its low protein content and fine granulation, can also work well for tender pie crusts. Bakers sometimes blend soft flour with bread flour to adjust the dough's toughness.
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