Pâte brisée
Original in French
Aux Fourneaux · chefsimon.com · 2013 · 6 personnes
Against 179 pie crust recipes
Less salt than 93% of recipes and more sugar than 96%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less salt than 93% of recipes: 0.2% of the flour weight against the typical recipe's 1.4%, under a third as much.
- More sugar than 96% of recipes: 14% of the flour weight against the typical recipe's 1.3%, about 10.5 times as much.
- Less water than 89% of recipes: 17% of the flour weight against the typical recipe's 30%.
- Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
Ingredients (5)
- 180g de farine180 g
- 90g de beurre90 g
- 2 cs à s de sucre ( pour tartes sucrées )≈ 25 g
- 30 ml d'eau glacée≈ 30 g
- 1 pincée de sel≈ 0.4 g
flour 180 gbatter 326 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 · median 65%
- Water17% · 10th percentile · median 30%
- Salt0.2% · 3rd percentile · median 1.4%
- Sugar14% · 97th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 10 minutes
- median 20 minutes
Keep exploring
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