Pâte brisée vite faite : la meilleure recette
Original in French
leo_180727 · marmiton.org · 2006 · 1 pâte
Against 179 pie crust recipes
More sugar than 93% of recipes.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More sugar than 93% of recipes: 13% of the flour weight against the typical recipe's 1.3%, about 9.5 times as much.
- Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
- Salt in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (5)
- 300 g de farine300 g
- 150 g de beurre en dés et en pommade150 g
- 0.5 cuillère à café de sel≈ 3 g
- 3 cuillères à soupe de sucre (si pâte sucrée)≈ 38 g
- 8 cl d'eau ou de lait tiède≈ 83 g
flour 300 gbatter 573 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.
- Fat50% · 20th percentile · median 65%
- Water28% · 37th percentile · median 30%
- Salt1% · 26th percentile · median 1.4%
- Sugar13% · 95th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 30 minutes
- median 20 minutes
Keep exploring
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