Lard and Butter Pie Crust
leitesculinaria.com · 2019 · 12 servings
Against 179 pie crust recipes
More fat than 98% of recipes and more sugar than 87%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More fat than 98% of recipes: 92% of the flour weight against the typical recipe's 65%.
- More sugar than 87% of recipes: 8% of the flour weight against the typical recipe's 1.3%, about 6 times as much.
- Water in the middle half of recipes: 24% of the flour weight against the typical recipe's 30%.
- Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (6)
- 2 1/2 cups all-purpose flour (stashed in the freezer until cold)≈ 313 g
- 1 teaspoon salt≈ 6 g
- 2 tablespoons granulated sugar≈ 25 g
- 13 tablespoons (6 1/2 oz) cold unsalted butter (cut into 1/2-inch (12-mm) cubes)≈ 185 g
- 8 tablespoons (4 oz) cold lard (cut into 1/2-inch (12-mm) cubes)≈ 102 g
- 4 to 6 tablespoons ice water≈ 74 g
flour 313 gbatter 705 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.
- Fat92% · 99th percentile · median 65%
- Water24% · 26th percentile · median 30%
- Salt1.9% · 75th percentile · median 1.4%
- Sugar8% · 90th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 30 minutes
- median 20 minutes
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