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Buttery Pie Crust (No Shortening)

cafedelites.com · 2018 · 4 SERVES

Against 179 pie crust recipes

More water than 94% of recipes and more sugar than 87%.

See how all 179 pie crust recipes compare →

Get the method at cafedelites.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 water than 94% of recipes: 47% of the flour weight against the typical recipe's 30%.
  • More sugar than 87% of recipes: 8% of the flour weight against the typical recipe's 1.3%, about 6 times as much.
  • Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Fat: 64%, 49th percentileWater: 47%, 95th percentileSalt: 1%, 26th percentileSugar: 8%, 90th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1 ¼ cups all-purpose flour (spooned and levelled)≈ 156 g
  • 1 tablespoon sugar≈ 13 g
  • ¼ teaspoon salt≈ 1.5 g
  • 3 ½ ounces unsalted butter (cold, cubed, plus extra to butter your pie dish)99 g
  • 4-6 tablespoons ice water≈ 74 g

flour 156 gbatter 344 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.

  • Fat64% · 49th percentile
  • Water47% · 95th percentile
  • Salt1% · 26th percentile
  • Sugar8% · 90th percentile

Oven

Temperature
not stated
median 390°F
Time
not stated
median 20 minutes

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