Pâte Brisée

leitesculinaria.com · 2012 · 16 servings

Against 179 pie crust recipes

Less water than 94% of recipes and less salt than 78%.

How it compares

Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.

Less water than 94% of recipes: 14% of the flour weight against the typical recipe's 30%, about half as much.
Less salt than 78% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 3/4 cups all-purpose flour (plus more for the work surface)≈ 219 g
1/2 teaspoon kosher salt≈ 2 g
6 tablespoons (3/4 stick) unsalted butter (preferably cultured, cut into pieces and chilled)≈ 85 g
2 tablespoons plus 1 teaspoon vegetable shortening (chilled)≈ 30 g
About 2 tablespoons cold water≈ 30 g
1 large egg≈ 50 g

flour 219 gbatter 416 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, water, salt, sugar.