The Flour Power: Unveiling the 5 Best Flours for Perfect Pie Crusts

The best flours for perfect pie crusts

Pie crust is a critical element of any delicious pie. Achieving the perfect balance of crispiness, flakiness, and buttery flavor in a pie crust can be challenging. One key factor that can make or break your pie crust is the type of flour you use. In this article, we will explore the best flours for pie crusts and provide you with a comprehensive guide to help you create the perfect pie crust every time.

The importance of flour in pie crusts

When it comes to pie crusts, the type of flour you use plays an important role in the final result. The right flour will give your crust the structure, texture and flavor it needs. On the other hand, using the wrong flour can result in a crust that is tough, dry, or lacks the desired flakiness.

Understanding flour protein content

To understand the impact of flour on pie crusts, it’s important to understand the concept of protein content in flour. Flour is made up of three primary components: fat, protein, and carbohydrate/starch. The protein content of flour is particularly important in determining its performance.
High-protein flours, such as bread flour, are ideal for making bread and recipes that require a strong gluten structure. On the other hand, low-protein flours, such as pastry flours, are more suitable for delicate baked goods such as cookies, cakes and, of course, pie crusts.

The best flours for pie crusts

1. White Lily All Purpose Flour

White Lily All-Purpose Flour is highly recommended for pie crusts. Although labeled as an all-purpose flour, it behaves more like a pastry flour, making it an excellent choice for a perfect pie crust. This light baking flour is known for producing consistently flaky and flavorful crusts. In addition, the company offers delicious recipes and measurement recommendations to ensure optimal results.

2. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

For those following a gluten-free diet, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is an excellent option. This all-purpose flour blend is a convenient substitute for wheat flour in pie crust recipes. It has been carefully formulated to deliver exceptional results in a variety of baked goods, including pie crusts. Although gluten-free, it maintains the desired texture and flavor.

3. Stone Ground Organic Sprouted Pastry Flour

If you’re looking for a flaky pie crust, consider Stone Ground Sprouted Organic Pastry Flour. Made from organic stone-ground soft white wheat, this pastry flour gives your crust the perfect balance of tenderness and flakiness. It comes in a convenient, resealable bag that keeps the flour fresh.

4. King Arthur Flour Organic Unbleached All Purpose Flour

King Arthur Flour Organic Unbleached All-Purpose Flour is another reliable option for pie crusts. With a protein content of 11.7%, this flour strikes the right balance between texture and tenderness. The flour is 100% organic, non-GMO and preservative free. It is available in bulk, making it a convenient choice for avid bakers.

5. Hemani All Purpose Flour

Hemani All-Purpose Flour is a versatile option for both cooking and baking, including pie crusts. Sourced from India, this flour has an ideal protein content and is made with high-quality ingredients. It comes in a standard 2-pound package and provides excellent results in various culinary applications.

Tips for making the perfect pie crust

In addition to using the right flour, here are some additional tips to help you achieve the perfect pie crust:

  1. Keep ingredients cold: Cold ingredients, including butter or shortening and even chilled water, help create a flakier crust. Keeping the dough cold prevents the fat from melting too quickly, resulting in a tender and flaky texture.
  2. Handle the dough with care: Overworking the dough can result in a tough crust. Mix the ingredients until just combined and avoid excessive kneading or rolling.
  3. Use a light touch: When rolling out the dough, use gentle pressure to avoid compressing the layers. This will help maintain the desired flakiness.
  4. Chill dough before baking: After forming the dough into a crust, chill it in the refrigerator for at least 30 minutes before baking. This helps to relax the gluten and solidify the fat, resulting in a flakier crust.
  5. Blind bake: For custard or cream pies, consider blind baking the crust before adding the filling. Blind baking involves prebaking the crust without the filling to ensure a crisp and fully cooked bottom crust.


Choosing the right flour is essential to creating the perfect pie crust. Some of the best flours for pie crusts include White Lily All-Purpose Flour, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, Stone Ground Sprouted Organic Pastry Flour, King Arthur Flour Organic Unbleached All-Purpose Flour, and Hemani All-Purpose Flour. Each of these flours offers unique qualities that contribute to a flaky, tender, and flavorful crust.
Remember to keep your ingredients cold, handle the dough with care, and use a light touch when working with pie crusts. Following these tips, along with choosing the right flour, will help you create pie crusts that are sure to impress. Enjoy the pie-making process and the delicious results!


Why is it important to use the right flour for pie crusts?

Using the right flour is critical to achieving the desired texture, structure and flavor in your pie crust. Different flours have different levels of protein, which will directly affect the final outcome of your crust.

Can I use cake flour to make pie crusts?

While cake flour can be used in combination with other flours, it is not recommended to use cake flour alone for pie crusts. Cake flour doesn’t have the necessary protein content to make a strong crust, so it’s best to use it in combination with all-purpose or pastry flour.

Is it possible to make gluten-free pie crusts?

Yes, it is possible to make gluten-free pie crusts. There are special gluten-free flours on the market, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which can be used to replace wheat flour in pie crust recipes.

What are some tips for getting a flaky pie crust?

To get a flaky pie crust, it’s important to keep your ingredients cold, handle the dough gently, and use a light touch when rolling it out. In addition, chilling the dough before baking and considering blind baking for certain pie fillings can contribute to a flakier crust.

Can I use whole-wheat flour for pie crusts?

While whole-wheat flour can add a nutty flavor and nutritional value to your pie crusts, it tends to produce a denser, less flaky crust. If you prefer a lighter, flakier texture, it’s best to use all-purpose or pastry flour instead.

Are there alternative flours for pie crusts?

Yes, in addition to all-purpose and baking flours, there are alternative flours that can be used for pie crusts. For gluten-free options, you can explore almond flour, coconut flour, or a gluten-free flour blend. These alternative flours may require adjustments to the recipe and additional ingredients for optimal results.