Pie Crust Lab · Decision tree
Find your pie crust
Three questions sort all 179 recipes into 8 groups. Each question is about one of the ingredients recipes disagree on most, and splits the recipes in front of it at their own median, so each answer keeps about half of them. Every group ends with its median recipe in grams and the real recipes nearest it.
The questions
Question 1
More sugar than most, or less?
A little sugar for sweet pies; many recipes use none.
All 179 recipes: median 1.3% of the flour weight, 2 g per 160 g of flour; middle half 0% to 5%; 48% use none.
Question 2
More water than most, or less?
Just enough ice water to hold the dough together; more is easier to roll but tougher to eat.
All 179 recipes: median 30% of the flour weight, 47 g per 160 g of flour; middle half 24% to 38%.
Asked within each answer to question 1, split at the median of the recipes that gave it.
Question 3
More fat than most, or less?
Cold butter, shortening or lard flattened into sheets that steam apart in the oven: the flakes. Butter tastes best, shortening is easier to handle.
All 179 recipes: median 65% of the flour weight, 105 g per 160 g of flour; middle half 50% to 73%.
Asked within each answer to question 2, split at the median of the recipes that gave it.
The key
Read left to right: pick an answer to question 1, then one of the answers beside it for question 2, and so on to a group. Each cell gives the answer, its bound in grams per 100 g of flour, and how many recipes give it.
| 1. Sugar | 2. Water | 3. Fat | Group |
|---|---|---|---|
| More1.3% or more91 | Moreover 29%47 | Moreover 71%23 | A23 |
| Less71% or less24 | B24 | ||
| Less29% or less44 | Moreover 64%22 | C22 | |
| Less64% or less22 | D22 | ||
| Little or noneunder 1.3%88 | More30% or more44 | Moreover 53%22 | E22 |
| Less53% or less22 | F22 | ||
| Lessunder 30%44 | Moreover 52%22 | G22 | |
| Less52% or less22 | H22 |
The 8 groups
Each median recipe is the median of every ingredient over the group's recipes, scaled to 160 g of flour, beside the typical crust of all 179. Bold rows are the ingredients the questions asked about.
Group A · 23 recipes · 12% of all
More sugar, more water and more fat
Sugar 1.3% or more, water over 29% and fat over 71% of the flour weight.
| At 160 g flour | Group A | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 120 gabout 1/2 cup | 105 g |
| Water | 60 gabout 1/4 cup | 47 g |
| Salt | 2.5 g | 2 g |
| Sugar | 11 gabout 2 2/3 tsp | 2 g |
Bake365°F (185°C) for about 21 minutes, the medians of the 8 recipes here that state a temperature and the 10 that state a time.
Nearest the middle of group A
Closest to the group's median on every ingredient at once.
- Homemade Butter Pie Crust (Double Crusted Pie) · joyfoodsunshine.comsugar 8% · water 38% · fat 73%
- The Flakiest All-Butter Pie Crust · cleobuttera.comsugar 7.3% · water 34% · fat 80%
- Buttermilk Pie Crust · joythebaker.comsugar 8% · water 39% · fat 73%
- Extra-Flaky Piecrusts · countryliving.comsugar 4% · water 38% · fat 73%
- Grated Pie Crust · 12tomatoes.comsugar 4% · water 38% · fat 73%
Group B · 24 recipes · 13% of all
More sugar, more water and less fat
Sugar 1.3% or more, water over 29% and fat 71% or less of the flour weight.
| At 160 g flour | Group B | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 100 gabout 1/2 cup | 105 g |
| Water | 60 gabout 1/4 cup | 47 g |
| Salt | 2.5 g | 2 g |
| Sugar | 6 gabout 1 1/2 tsp | 2 g |
Bake400°F (205°C) for about 18 minutes, the medians of the 5 recipes here that state a temperature and the 9 that state a time.
Nearest the middle of group B
Closest to the group's median on every ingredient at once.
- Homemade Pie Crust · livewellbakeoften.comsugar 2.7% · water 38% · fat 67%
- Easy Homemade Pie Crust · lecremedelacrumb.comsugar 2.2% · water 42% · fat 61%
- Pâte Brisée Recipe · biggerbolderbaking.comsugar 3.6% · water 29% · fat 65%
- Pie Crust Recipe · thereciperebel.comsugar 2.6% · water 32% · fat 69%
- Best Flaky Pie Crust Recipe · thefirstyearblog.comsugar 4.2% · water 40% · fat 70%
Group C · 22 recipes · 12% of all
More sugar, less water and more fat
Sugar 1.3% or more, water 29% or less and fat over 64% of the flour weight.
| At 160 g flour | Group C | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 115 gabout 1/2 cup | 105 g |
| Water | 39 gabout 2 1/2 tbsp | 47 g |
| Salt | 3 g | 2 g |
| Sugar | 6 gabout 1 1/2 tsp | 2 g |
Bake400°F (205°C) for about 19 minutes, the medians of the 6 recipes here that state a temperature and the 11 that state a time.
Nearest the middle of group C
Closest to the group's median on every ingredient at once.
- How to Make Pie Crust in a Food Processor · completelydelicious.comsugar 4% · water 25% · fat 73%
- Pie Crust Recipe · thesaltymarshmallow.comsugar 4% · water 21% · fat 73%
- The Best Flaky Pie Crust · completelydelicious.comsugar 4% · water 28% · fat 73%
- Basic Pie Dough · melindastrauss.comsugar 2.7% · water 28% · fat 73%
- Sourdough Pie Crust · savorthebest.comsugar 4.9% · water 26% · fat 66%
Group D · 22 recipes · 12% of all
More sugar, less water and less fat
Sugar 1.3% or more, water 29% or less and fat 64% or less of the flour weight.
| At 160 g flour | Group D | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 80 gabout 1/3 cup | 105 g |
| Water | 32 gabout 2 tbsp | 47 g |
| Salt | 2 g | 2 g |
| Sugar | 11 gabout 2 2/3 tsp | 2 g |
Bake375°F (190°C) for about 30 minutes, the medians of the 3 recipes here that state a temperature and the 9 that state a time.
Nearest the middle of group D
Closest to the group's median on every ingredient at once.
- Faire une pâte brisée parfaite · chefsimon.comsugar 5% · water 25% · fat 50%
- Buttery, Flaky Sourdough Galette Dough (Pie Crust) · theclevercarrot.comsugar 6% · water 15% · fat 58%
- Press-In Pie Crust · thepioneerwoman.comsugar 3.4% · water 18% · fat 45%
- Pâte brisée "kitchenaid" · ptitchef.comsugar 7.5% · water 11% · fat 50%
- All-Butter Pie Crust · 12tomatoes.comsugar 2.5% · water 24% · fat 57%
Group E · 22 recipes · 12% of all
Little or no sugar, more water and more fat
Sugar under 1.3%, water 30% or more and fat over 53% of the flour weight. 22 of the 22 use no sugar.
| At 160 g flour | Group E | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 110 gabout 1/2 cup | 105 g |
| Water | 60 gabout 1/4 cup | 47 g |
| Salt | 2.5 g | 2 g |
| Sugar | none | 2 g |
Bake375°F (190°C) for about 38 minutes, the medians of the 5 recipes here that state a temperature and the 10 that state a time.
Nearest the middle of group E
Closest to the group's median on every ingredient at once.
- recette de pâte brisée facile / pâte à tarte (en image) · mesinspirationsculinaires.comsugar 0% · water 36% · fat 69%
- Lard Pie Crust · daringgourmet.comsugar 0% · water 36% · fat 65%
- Pie Crust · foodnetwork.comsugar 0% · water 35% · fat 67%
- Homemade Buttery Flaky Pie Crust Recipe · sallysbakingaddiction.comsugar 0% · water 38% · fat 68%
- Perfect Shortcrust Pastry · nigella.comsugar 0% · water 38% · fat 69%
Group F · 22 recipes · 12% of all
Little or no sugar, more water and less fat
Sugar under 1.3%, water 30% or more and fat 53% or less of the flour weight. 22 of the 22 use no sugar.
| At 160 g flour | Group F | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 80 gabout 1/3 cup | 105 g |
| Water | 65 gabout 1/4 cup | 47 g |
| Salt | 2 g | 2 g |
| Sugar | none | 2 g |
Bake350°F (175°C) for about 25 minutes, the medians of the 5 recipes here that state a temperature and the 12 that state a time.
Nearest the middle of group F
Closest to the group's median on every ingredient at once.
- Pâte brisée sans lactose · chefsimon.comsugar 0% · water 40% · fat 50%
- Einfacher Quicheteig · gutekueche.atsugar 0% · water 40% · fat 50%
- Coconut Oil Pie Crust · maureenabood.comsugar 0% · water 34% · fat 50%
- Vegan Pie Crust · tasteofhome.comsugar 0% · water 43% · fat 44%
- Pâte brisée au blender · cuisineaz.comsugar 0% · water 50% · fat 50%
Group G · 22 recipes · 12% of all
Little or no sugar, less water and more fat
Sugar under 1.3%, water under 30% and fat over 52% of the flour weight. 20 of the 22 use no sugar.
| At 160 g flour | Group G | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 110 gabout 1/2 cup | 105 g |
| Water | 41 gabout 2 1/2 tbsp | 47 g |
| Salt | 2 g | 2 g |
| Sugar | none | 2 g |
Bake400°F (205°C) for about 15 minutes, the medians of the 10 recipes here that state a temperature and the 11 that state a time.
Nearest the middle of group G
Closest to the group's median on every ingredient at once.
- All-Butter Pie Crust · thepioneerwoman.comsugar 0% · water 28% · fat 68%
- The Best Pie Crust Recipe · chefsavvy.comsugar 0% · water 28% · fat 73%
- Shortcrust Pastry Dough · 12tomatoes.comsugar 0% · water 26% · fat 61%
- Perfect All-Purpose Pie Crust · bakerbettie.comsugar 0% · water 30% · fat 63%
- Butter Shortening Pie Crust · crazyforcrust.comsugar 0% · water 19% · fat 69%
Group H · 22 recipes · 12% of all
Little or no sugar, less water and less fat
Sugar under 1.3%, water under 30% and fat 52% or less of the flour weight. 22 of the 22 use no sugar.
| At 160 g flour | Group H | All |
|---|---|---|
| Flour | 160 g | 160 g |
| Fat | 80 gabout 1/3 cup | 105 g |
| Water | 35 gabout 2 1/2 tbsp | 47 g |
| Salt | 2 g | 2 g |
| Sugar | none | 2 g |
Bake375°F (190°C) for about 30 minutes, the medians of the 4 recipes here that state a temperature and the 3 that state a time.
Nearest the middle of group H
Closest to the group's median on every ingredient at once.
- Pâte brisée aux algues · chefsimon.comsugar 0% · water 20% · fat 50%
- Pâte brisée traditionnelle · ptitchef.comsugar 0% · water 20% · fat 50%
- Pâte brisée au thym : la meilleure recette · marmiton.orgsugar 0% · water 20% · fat 52%
- No Fuss Pie Crust · 12tomatoes.comsugar 0% · water 18% · fat 44%
- Quichedeeg zelf maken – stap-voor-stap recept · rutgerbakt.nlsugar 0% · water 18% · fat 50%
How the questions are chosen
Each ingredient is ranked by how much recipes disagree on it: the width of the middle half of recipes (25th to 75th percentile) divided by the median, less 4% for each place it sits down this lab's list of ingredients, so the ones that define the dish win near ties. For pie crust the order is sugar (3.81), water (0.48) and fat (0.35), and the first 3 are asked. Salt is never asked about: recipes differ on it mostly by brand and taste.
Every split is at the median of the recipes in front of it, rounded to the percentage shown. Recipes exactly at the median go to whichever side leaves the two halves more even. No answer may keep fewer than 5 recipes; a group that could not be split further says so.
The recipes listed under each group are the 5 nearest its median on every ingredient at once, each scaled by how much recipes vary on it. Every recipe page links to the original for the method.