Martha, we wouldn't use self-rising flour in your pie crust, as it would significantly alter the texture. If it's just a small amount that's called for in your coconut filling, however, it might or might not affect the flavor too much. It really depends on the specific recipe you're using and how sensitive you are. It would certainly be an experiment! It's hard to offer more specific advice without knowing the specific recipe you plan to use, but we encourage you to call our free and friendly Baker's Hotline at 855-371-BAKE (2253), where our experienced bakers can work with you to figure out a substitute that will suit your needs. Happy baking! Kat@KAF

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