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Premade Pie Crust

Alton Brown · foodnetwork.com · 2019 · 1 pie crust

Against 179 pie crust recipes

More fat than 81% of recipes and more water than 80%.

See how all 179 pie crust recipes compare →

Get the method at foodnetwork.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.

  • More fat than 81% of recipes: 73% of the flour weight against the typical recipe's 65%.
  • More water than 80% of recipes: 40% 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).
Fat: 73%, 82nd percentileWater: 40%, 82nd percentileSalt: 1.3%, 45th percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 110 grams (8 tablespoons) unsalted butter, thinly sliced110 g
  • 150 grams (5.3 ounces) all-purpose flour150 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1/4 cup ice water≈ 59 g

flour 150 gbatter 321 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% · 82nd percentile
  • Water40% · 82nd percentile
  • Salt1.3% · 45th percentile
  • Sugar0% · 24th percentile

Oven

Temperature
300°F / 150°C
median 390°F
Time
60 minutes
median 20 minutes

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