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Faire une pâte brisée parfaite

Original in French

Cuisine et Création · chefsimon.com · 2024 · 1 personne

Against 179 pie crust recipes

Close to the middle of 179 pie crust recipes on every ingredient.

How French pie crust recipes differ from English ones →

Get the method at chefsimon.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.

  • Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
  • Sugar above the middle half: 5% of the flour weight against the typical recipe's 1.3%, more than 74% of recipes use.
Fat: 50%, 20th percentileWater: 25%, 29th percentileSalt: 1.5%, 51st percentileSugar: 5%, 75th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 200g de farine T55200 g
  • 100g de beurre100 g
  • 1 jaune d'œuf (facultatif)≈ 18 g
  • ½ cc de sel≈ 3 g
  • 50ml d'eau≈ 50 g
  • 10g de sucre (facultatif)10 g

flour 200 gbatter 381 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.

  • Fat50% · 20th percentile
  • Water25% · 29th percentile
  • Salt1.5% · 51st percentile
  • Sugar5% · 75th percentile

Oven

Temperature
350°F / 175°C
median 390°F
Time
15 to 20 minutes
median 20 minutes

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Nearest by baker's percentages: fat, water, salt, sugar.

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