Astuce cuisine : comment réussir sa pâte brisée maison en 5 minutes
Original in French
Hervé Palmieri · hervecuisine.com · 2013
Against 179 pie crust recipes
More sugar than 97% 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 sugar than 97% of recipes: 15% of the flour weight against the typical recipe's 1.3%, about 11.5 times as much.
- 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%.
Ingredients (7)
- 250 g de farine250 g
- 125 g de beurre en dés et en pommade125 g
- 3 c. à soupe de sucre≈ 38 g
- 1 c. à café d’épices à pain d’épices (ou cannelle en poudre)≈ 2.6 g
- 1/2 c. à café de sel≈ 3 g
- 1 jaune d’oeuf≈ 18 g
- 50 ml d’eau≈ 50 g
flour 250 gbatter 486 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%
- Salt1.2% · 39th percentile · median 1.4%
- Sugar15% · 97th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
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