Pie Crust
Alton Brown · foodnetwork.com · 2015 · 1 (9-inch) piecrust
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.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
- Water in the middle half of recipes: 35% of the flour weight against the typical recipe's 30%.
Ingredients (6)
- 3 ounces (6 tablespoons) butter, chilled85 g
- 1 ounce (2 tablespoons) lard, chilled28 g
- 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough170 g
- 1/2 teaspoon table salt≈ 3 g
- 1/4 cup ice water, in spritz bottle≈ 59 g
- Approximately 32 ounces of dried beans, for blind baking907 g
flour 170 gbatter 1253 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.
- Fat67% · 56th percentile · median 65%
- Water35% · 66th percentile · median 30%
- Salt1.8% · 65th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 390°F
- Time
- 10 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: fat, water, salt, sugar.
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