Our recipe uses all purpose flour to make a perfect pie crust. However you can opt for self rising flour instead. Many people like to use self rising flour in order to make the crust flakier. However, we use the leavening powder of butter in our recipe! The small crumbles of butter become layered in the dough when you roll it out with the rolling pin. As the crust bakes, moisture evaporates from the butter and pushes the dough up, making it flakey and buttery at the same time! Self rising flour will help the crust to be flaky as well, giving the dough a little more rising power, but it is not needed in this recipe.