Perfect All-Purpose Pie Crust
Bettie · bakerbettie.com · 2018 · 1
Against 179 pie crust recipes
No sugar, unlike 51% of recipes.
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).
- Salt in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 150 g (1 1/4 cup) all-purpose flour150 g
- 1/2 tsp kosher salt≈ 2 g
- 70 g (5 TBSP) unsalted butter, cold (*see notes for substitution)70 g
- 25 g (2 TBSP) shortening or lard, cold (*see notes for substitution)25 g
- 2-4 TBSP ice water (*see notes for using part vodka or vinegar to ensure a flaky crust)≈ 44 g
- 300 g (2 1/2 cups) all-purpose flour300 g
- 1 tsp kosher salt≈ 4 g
- 140 g (10 TBSP) unsalted butter, cold140 g
- 50 g (1/4 cup) shortening or lard, cold50 g
- 4-8 TBSP ice water (*see notes for using part vodka or vinegar to ensure a flaky crust)≈ 89 g
flour 450 gbatter 874 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.
- Fat63% · 48th percentile · median 65%
- Water30% · 50th percentile · median 30%
- Salt1.3% · 45th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
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