Pie Crust Lab179 recipes
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Shortcrust Pastry Dough

12tomatoes.com · Serves yields 2 pie crusts

Against 179 pie crust recipes

No sugar, unlike 51% of recipes.

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.

  • No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
  • Water in the middle half of recipes: 26% of the flour weight against the typical recipe's 30%.
Fat: 61%, 45th percentileWater: 26%, 33rd percentileSalt: 1.1%, 33rd percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 2 1/4 cups all-purpose flour≈ 281 g
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed≈ 170 g
  • 4-6 tablespoons ice water≈ 74 g
  • 1/2 teaspoon salt≈ 3 g

flour 281 gbatter 529 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.

  • Fat61% · 45th percentile
  • Water26% · 33rd percentile
  • Salt1.1% · 33rd percentile
  • Sugar0% · 24th percentile

Oven

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

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