Baked Pie Crust
Betty Crocker Kitchens · bettycrocker.com · 2004 · 8
Against 179 pie crust recipes
More water than 91% of recipes and more salt than 90%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 91% of recipes: 45% of the flour weight against the typical recipe's 30%.
- More salt than 90% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Ingredients (4)
- 1 cup plus 1 tablespoon Gold Medal™ All Purpose Flour≈ 133 g
- 1/2 teaspoon salt≈ 3 g
- 1/3 cup shortening≈ 68 g
- 3 to 5 tablespoons ice-cold water≈ 59 g
flour 133 gbatter 263 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.
- Fat51% · 32nd percentile · median 65%
- Water45% · 92nd percentile · median 30%
- Salt2.3% · 91st percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 390°F
- Time
- 8 to 10 minutes
- median 20 minutes
Keep exploring
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