Pâte brisée allégée
Original in French
Adèle CuisineAZ · cuisineaz.com · 2010 · 4
Against 179 pie crust recipes
No sugar, unlike 51% of recipes.
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%.
- 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 (4)
- 300 g Farine300 g
- 150 g Beurre allégé150 g
- 8 cl Lait écrémé≈ 83 g
- 0.5 c. à café Sel≈ 3 g
flour 300 gbatter 536 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%
- Water28% · 37th percentile · median 30%
- Salt1% · 26th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 390°F
- Time
- not stated
- median 20 minutes
Keep exploring
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