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All-Butter Pie Crust

12tomatoes.com · Yields 2 9-inch pie crusts

Against 179 pie crust recipes

Close to the middle of 179 pie crust recipes on every ingredient.

See how all 179 pie crust recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.

  • Water in the middle half of recipes: 24% of the flour weight against the typical recipe's 30%.
  • Fat in the middle half of recipes: 57% of the flour weight against the typical recipe's 65%.
Fat: 57%, 40th percentileWater: 24%, 26th percentileSalt: 1.2%, 39th percentileSugar: 2.5%, 55th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 4 cups all-purpose flour≈ 500 g
  • 1 tablespoon granulated sugar≈ 13 g
  • 1 teaspoon salt≈ 6 g
  • 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)≈ 284 g
  • 1/2 cup ice water, plus more as needed≈ 119 g

flour 500 gbatter 921 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.

  • Fat57% · 40th percentile
  • Water24% · 26th percentile
  • Salt1.2% · 39th percentile
  • Sugar2.5% · 55th percentile

Oven

Temperature
not stated
median 390°F
Time
not stated
median 20 minutes

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