How to Make the Best Pie Crust
Sarah | Broma Bakery · bromabakery.com · 2019 · 1 top and bottom pie crust
Against 179 pie crust recipes
Less water than 90% of recipes.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less water than 90% of recipes: 17% of the flour weight against the typical recipe's 30%.
- Fat in the middle half of recipes: 73% of the flour weight against the typical recipe's 65%.
- Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (6)
- 2 1/2 cups all-purpose flour≈ 313 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 teaspoon salt≈ 6 g
- 1 cup unsalted butter cold, cut into cubes≈ 227 g
- 3-4 tablespoons ice cold vodka or water≈ 52 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg, for egg wash≈ 50 g
flour 313 gbatter 610 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.
- Fat73% · 74th percentile · median 65%
- Water17% · 9th percentile · median 30%
- Salt1.9% · 75th percentile · median 1.4%
- Sugar4% · 67th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: fat, water, salt, sugar.
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