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The Perfect Pie Crust

Alica · alicaspepperpot.com · 2021 · 2

Against 179 pie crust recipes

More fat than 91% of recipes and less water than 83%.

See how all 179 pie crust recipes compare →

Get the method at alicaspepperpot.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 91% of recipes: 82% of the flour weight against the typical recipe's 65%.
  • Less water than 83% of recipes: 20% of the flour weight against the typical recipe's 30%.
  • No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Fat: 82%, 92nd percentileWater: 20%, 16th percentileSalt: 1.6%, 56th percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1-½ cup Crisco (vegetable Shortening)≈ 308 g
  • 3 cups All-purpose Flour≈ 375 g
  • 1 whole Egg≈ 50 g
  • 5 Tablespoons Cold Water≈ 74 g
  • 1 Tablespoon White Vinegar≈ 15 g
  • 1 teaspoon Salt≈ 6 g

flour 375 gbatter 827 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.

  • Fat82% · 92nd percentile
  • Water20% · 16th percentile
  • Salt1.6% · 56th percentile
  • Sugar0% · 24th percentile

Oven

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

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