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Perfect Baked Pie Crust

Betty Crocker Kitchens · bettycrocker.com · 0

Against 179 pie crust recipes

More salt than 91% of recipes and no sugar, unlike 51%.

See how all 179 pie crust recipes compare →

Get the method at bettycrocker.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 salt than 91% of recipes: 2.4% 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).
Fat: 65%, 51st percentileWater: 30%, 50th percentileSalt: 2.4%, 94th percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 1 cup Gold Medal™ all-purpose flour≈ 125 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/3 cup plus 1 tablespoon shortening≈ 81 g
  • 2 to 3 tablespoons cold water≈ 37 g

flour 125 gbatter 246 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.

  • Fat65% · 51st percentile
  • Water30% · 50th percentile
  • Salt2.4% · 94th percentile
  • Sugar0% · 24th percentile

Oven

Temperature
475°F / 245°C
median 390°F
Time
8 to 10 minutes
median 20 minutes

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