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Tender Pie Crust

Sue Gray · kingarthurbaking.com · enough pastry for a 9" double-crust pie

Against 179 pie crust recipes

More fat than 88% of recipes and more salt than 88%.

See how all 179 pie crust recipes compare →

Get the method at kingarthurbaking.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 88% of recipes: 80% of the flour weight against the typical recipe's 65%.
  • More salt than 88% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
Fat: 80%, 89th percentileWater: 27%, 35th percentileSalt: 2.1%, 89th percentileSugar: 3.9%, 63rd percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 cups (213g) King Arthur Pastry Flour213 g
  • 1/2 to 1 teaspoon table salt≈ 4.5 g
  • 2 teaspoons granulated sugar, optional≈ 8 g
  • 3/4 cup (170g) lard, cold*170 g
  • 4 to 7 tablespoons (57g to 99g) ice water57 g

flour 213 gbatter 453 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.

  • Fat80% · 89th percentile
  • Water27% · 35th percentile
  • Salt2.1% · 89th percentile
  • Sugar3.9% · 63rd percentile

Oven

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

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