Emmer Wheat Pie Crust (Blueberry Filling)
Melissa Johnson · breadtopia.com · 8
Against 179 pie crust recipes
More water than 99% of recipes and less salt than 78%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 99% of recipes: 54% of the flour weight against the typical recipe's 30%.
- Less salt than 78% of recipes: 0.9% 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 (11)
- Crust (Asterisks * are explained in the Notes)n/a
- 325 grams fresh-milled emmer wheat berries or emmer whole grain flour (2.5 cups flour)*325 g
- 3 grams salt (1/2 tsp)3 g
- 170 grams cold unsalted butter, cubed (12 Tbsp)170 g
- 10-12 Tbsp ice water (150-175 grams)175 g
Toppings and extras
Listed, but not counted in the percentages below.
- optional 2 grams ground mahleb (1/2 tsp)**2 g
- 6 cups blueberries, a mix of frozen wild and fresh (850 grams)850 g
- 1 Tbsp lemon juice (1/2 a lemon)≈ 15 g
- 1/2 cup emmer whole grain flour (65 grams)65 g
- 3/4 cup sugar (150 grams)150 g
- 1/2 tsp ground cinnamon (2 grams)2 g
flour 325 gbatter 673 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.
- Fat52% · 35th percentile · median 65%
- Water54% · 100th percentile · median 30%
- Salt0.9% · 20th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 390°F
- Time
- 20 minutes
- median 20 minutes
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