Pastry flour substitutes
Pastry flour substitutes — 5 options, ranked, with the exact amount
Use All-purpose + cake flour mix
Same amount as the pastry flour
Equal parts all-purpose and cake flour.
The best substitutes for pastry flour are a mix of all-purpose and cake flour, or all-purpose flour with cornstarch to reduce protein content.
- Verdict —
- Works
- Best for —
- pie crusts
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of pastry flour | Verdict |
|---|---|---|---|
| 1 | All-purpose + cake flour mixpie crusts | Same amountWorks | Works |
| 2 | All-purpose + cornstarchpie crusts | Same amountWorks | Works |
| 3 | Cake flourtender pastries | Same amountWorks | Works |
| 4 | All-purpose flourpie crusts | Same amountTweak it | Tweak it |
| 5 | White lily flourpie crusts | Same amountWorks | Works |
All-purpose + cake flour mix
identical taste and texture
Equal parts all-purpose and cake flour.
- Best for
- pie crusts, tender pastries, cookies, biscuits
Mimics pastry flour's protein content.
All-purpose + cornstarch
identical taste, similar texture
All-purpose flour with cornstarch to reduce protein.
- Best for
- pie crusts, tender pastries, cookies, biscuits
Reduces protein content for tender results.
Cake flour
identical taste, similar texture
Very low protein flour for tender baked goods.
- Best for
- tender pastries, cookies, delicate cakes, biscuits
Even lower protein than pastry flour.
All-purpose flour
identical taste, different texture
Standard flour with higher protein content.
- Best for
- pie crusts, cookies, biscuits, pastries
Higher protein but can work for most recipes.
White lily flour
identical taste and texture
Soft wheat flour similar to pastry flour.
- Best for
- pie crusts, tender pastries, biscuits, cookies
Similar protein content to pastry flour.
Questions
4 questionsWhat's the difference between pastry flour and all-purpose flour?
Pastry flour has 8-9% protein content, while all-purpose flour has 10-12% protein. Lower protein means more tender, delicate baked goods.
Can I use all-purpose flour instead of pastry flour?
Yes, but your baked goods may be slightly tougher. For best results, mix all-purpose flour with cake flour or add cornstarch to reduce protein content.
What is pastry flour best used for?
Pastry flour is ideal for pie crusts, biscuits, scones, and other tender pastries where you want a delicate, crumbly texture.
Where can I find pastry flour?
Look in the baking aisle of most grocery stores, or check specialty baking stores. King Arthur Flour and other brands make pastry flour.
Tips for substituting pastry flour
6 tips- Pastry flour has 8-9% protein content for tender results
- It's ideal for pie crusts, biscuits, and tender pastries
- Don't overmix when using pastry flour to avoid toughness
- Keep pastry flour cool and dry for best results
- It creates flaky, tender textures in baked goods
- Use for recipes that need delicate, crumbly texture