How to Parbake (and Blind Bake) Pie Crust + Foolproof Flaky Pie Dough
Alexandra Stafford · alexandracooks.com · 2021 · 2 pie crusts
Against 179 pie crust recipes
More water than 90% of recipes and more sugar than 86%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 90% of recipes: 44% of the flour weight against the typical recipe's 30%.
- More sugar than 86% of recipes: 7.8% of the flour weight against the typical recipe's 1.3%, about 6 times as much.
- Less salt than 78% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 2½ cups (320g) all-purpose flour320 g
- 2 tablespoons (25 g) sugar25 g
- ½ teaspoon (3 g) kosher salt3 g
- 16 tablespoons (227g) unsalted or salted butter, cut into small pieces and chilled227 g
- ½ cup + 2 tablespoons (142g) ice water142 g
- pie weights or dried beans/rice, I always use dried beans/rice. You need more than you think, over 3 lbs. per pie. You can use them forever and ever. I store mine in this OXO vessel.1361 g
- Jumbo ziptop bags, the 2-gallon size is particularly helpfuln/a
flour 320 gbatter 2078 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.
- Fat71% · 67th percentile · median 65%
- Water44% · 91st percentile · median 30%
- Salt0.9% · 20th percentile · median 1.4%
- Sugar7.8% · 87th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 390°F
- Time
- 15 to 20 minutes
- median 20 minutes
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