Flaky and Tender Pie Crust

leitesculinaria.com · 2017 · 8 servings

Against 179 pie crust recipes

Less water than 87% of recipes and less salt than 87%.

How it compares

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

Less water than 87% of recipes: 18% of the flour weight against the typical recipe's 30%.
Less salt than 87% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
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 1/3 cups plus 4 teaspoons pastry flour* (or substitute bleached all-purpose flour) (plus more for the work surface)≈ 162 g
1/8 teaspoon fine sea salt≈ 0.8 g
1/8 teaspoon baking powder≈ 0.6 g
One package cream cheese (chilled and cut into quarters)n/a
8 tablespoons unsalted butter (frozen and cut into 1/2-inch dice)≈ 114 g
2 tablespoons heavy cream≈ 30 g
2 teaspoons cider vinegar≈ 10 g

flour 162 gbatter 316 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.