Pâte brisée
Original in French
Royal Chill · cuisine.journaldesfemmes.fr · 2025 · 4 personnes
Against 179 pie crust recipes
More salt than 91% of recipes and less water than 78%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More salt than 91% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
- Less water than 78% of recipes: 20% 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%.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Ingredients (5)
- 250 g farine250 g
- 125 g beurre froid en morceau125 g
- 1 unité jaune d'œuf≈ 18 g
- 50 ml eau froide≈ 50 g
- 1 c à c sel≈ 6 g
flour 250 gbatter 449 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%
- Water20% · 19th percentile · median 30%
- Salt2.4% · 94th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 390°F
- Time
- 30 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: fat, water, salt, sugar.
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