01
All-Purpose Flour
10.0best for pie crust1 cup : 1 cup
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
10.0
Pie crust demands 00 Flour that can form flaky layers when worked with cold fat. Substitutes must handle lamination without turning tough or crumbly.
Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries
More gluten; good for pizza dough
Lower protein, closer to 00 softness