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Classic No-Fail Pie Crust

12tomatoes.com · 2015

Against 179 pie crust recipes

More fat than 94% of recipes and more sugar than 76%.

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.

  • More fat than 94% of recipes: 87% of the flour weight against the typical recipe's 65%.
  • More sugar than 76% of recipes: 6% of the flour weight against the typical recipe's 1.3%, about 4.5 times as much.
  • Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
Fat: 87%, 96th percentileWater: 33%, 61st percentileSalt: 1.9%, 75th percentileSugar: 6%, 77th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 1/2 cups all-purpose flour, divided≈ 313 g
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed≈ 170 g
  • 1/2 cup vegetable shortening≈ 103 g
  • 6-8 tablespoons ice water≈ 104 g
  • 1 1/2 tablespoons sugar≈ 19 g
  • 1 teaspoon salt≈ 6 g

flour 313 gbatter 714 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.

  • Fat87% · 96th percentile
  • Water33% · 61st percentile
  • Salt1.9% · 75th percentile
  • Sugar6% · 77th percentile

Oven

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

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