Butter Shortening Pie Crust
crazyforcrust.com · 2016 · 1 pie crust
Against 179 pie crust recipes
Less water than 86% of recipes and no sugar, unlike 51%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less water than 86% of recipes: 19% of the flour weight against the typical recipe's 30%.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
- Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (5)
- 1 1/4 cups all-purpose flour≈ 156 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/4 cup cold unsalted butter (diced)≈ 57 g
- 1/4 cup cold vegetable shortening≈ 51 g
- 1-3 tablespoons ice water≈ 30 g
flour 156 gbatter 296 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.
- Fat69% · 63rd percentile · median 65%
- Water19% · 13th percentile · median 30%
- Salt1% · 26th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 390°F
- Time
- 11 to 14 minutes
- median 20 minutes
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