00 flour substitute
in pie crust.

Pie crust demands 00 Flour that can form flaky layers when worked with cold fat. Substitutes must handle lamination without turning tough or crumbly.

top substitutes

01

All-Purpose Flour

10.0best for pie crust
1 cup : 1 cup

Finer grind with slightly lower protein; yields a softer, more tender crumb in cakes and pastries

02

Bread Flour

6.7best for pie crust
1 cup : 1 cup

More gluten; good for pizza dough

03

Cake Flour

6.7best for pie crust
1 cup : 1 cup

Lower protein, closer to 00 softness

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