Flour is pretty crucial when baking. I use King Arthur All-Purpose, Cake, and Bread flours. I have also used Swan’s Down cake flour when I can’t find King Arthur. It is nice flour, and Martha Stewart has said she uses it, so that’s good enough for me. Arm and Hammer baking soda and Clabber Girl baking powder are my go to leaveners.
I always thicken my pie fillings with cornstarch, and I find Argo is the best.