Pie Crust Lab179 recipes
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Basic Pie Dough

Marian Cooper Cairns · countryliving.com · 2015 · 2

Against 179 pie crust recipes

Less water than 84% of recipes.

See how all 179 pie crust recipes compare →

Get the method at countryliving.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.

  • Less water than 84% of recipes: 19% 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%.
Fat: 73%, 74th percentileWater: 19%, 14th percentileSalt: 1.3%, 45th percentileSugar: 1.3%, 51st percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 1/2 c. all-purpose flour, spooned and leveled≈ 313 g
  • 1 tsp. Kosher salt≈ 4 g
  • 1 tsp. sugar≈ 4.2 g
  • 1 c. cold unsalted butter, cut up≈ 227 g
  • 1/4 c. ice water≈ 59 g

flour 313 gbatter 607 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
  • Water19% · 14th percentile
  • Salt1.3% · 45th percentile
  • Sugar1.3% · 51st percentile

Oven

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

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