Hi André, our Classic Double Pie Crust recipe calls for either our Unbleached All-Purpose flour or our Pastry Flour Blend, which is made up of part AP flour and part Pastry flour. You could certainly use a half and half mixture of Pastry flour and AP flour, but because this mixture will be similar to our Blend, you'll want to start with the lower amount of water, as recommended in the recipe. This will make for a more delicate crust, but it should still work. 

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