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Buttermilk Pie Crust

Joy the Baker · joythebaker.com · 2014 · 2 / makes 2 pie crusts

Against 179 pie crust recipes

More sugar than 87% of recipes and more water than 79%.

See how all 179 pie crust recipes compare →

Get the method at joythebaker.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 sugar than 87% of recipes: 8% of the flour weight against the typical recipe's 1.3%, about 6 times as much.
  • More water than 79% of recipes: 39% of the flour weight against the typical recipe's 30%.
  • Fat in the middle half of recipes: 73% of the flour weight against the typical recipe's 65%.
Fat: 73%, 74th percentileWater: 39%, 80th percentileSalt: 1.4%, 49th percentileSugar: 8%, 90th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 1/2 cup all-purpose flour≈ 313 g
  • 2 tablespoons granulated sugar≈ 25 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes≈ 227 g
  • 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry≈ 122 g

flour 313 gbatter 691 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% · 74th percentile
  • Water39% · 80th percentile
  • Salt1.4% · 49th percentile
  • Sugar8% · 90th percentile

Oven

Temperature
not stated
median 390°F
Time
not stated
median 20 minutes

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