Pâte Brisée - französischer Mürbteig
Original in German
Monika-A · gutekueche.at · 2015 · 1 Portion
Against 179 pie crust recipes
Less salt than 84% 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 salt than 84% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
- 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 (4)
- 0.125 kg Butter125 g
- 0.25 kg Mehl, glatt250 g
- 0.25 TL Salz≈ 1.5 g
- 80 ml Wasser, eiskalt≈ 80 g
flour 250 gbatter 457 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%
- Water32% · 57th percentile · median 30%
- Salt0.6% · 14th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 60 minutes
- median 20 minutes
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