How can I create a perfectly flaky and golden apple pie top crust?

For a flaky pie crust, all-purpose flour is the most commonly used choice. It has just the right amount of protein—enough to give structure but not so much that it makes the crust tough. The moderate gluten level helps the dough hold together while still allowing those buttery layers to form as it bakes.

If you want an even more tender and delicate crust, some bakers mix all-purpose flour with a bit of pastry flour, which has slightly less protein and makes the texture softer. The key is to handle the dough gently and keep your ingredients cold so the butter stays solid until baking—this is what creates those flaky layers everyone loves.

So, for that perfect golden, crisp, yet tender crust, stick with all-purpose flour or a blend of all-purpose and pastry flour.