All Butter Flaky Pie Crust
Melissa Stadler, Modern Honey · modernhoney.com · 2016 · 16
Against 179 pie crust recipes
No sugar, unlike 51% of recipes.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Fat in the middle half of recipes: 73% of the flour weight against the typical recipe's 65%.
- Salt in the middle half of recipes: 1.9% 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).
Ingredients (10)
- 1 cup Cold Butter ((2 sticks, sliced into small pieces))≈ 227 g
- 2 1/2 cups Flour≈ 313 g
- 1 teaspoon Salt≈ 6 g
- 1/4 - 1/2 cup Ice Cold Water ((or Buttermilk or Milk/Vinegar Mixture))≈ 89 g
- 1 teaspoon Vinegar≈ 4.9 g
- 1/2 cup Cold Butter ((1 stick, sliced into small pieces))≈ 114 g
- 1 1/4 cups Flour≈ 156 g
- 1/2 teaspoon Salt≈ 3 g
- 2 Tablespoons - 1/4 cup Ice Cold Water ((or Buttermilk or Milk/Vinegar Mixture))≈ 30 g
- 1/2 teaspoon Vinegar≈ 2.5 g
flour 469 gbatter 944 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.
- Fat73% · 74th percentile · median 65%
- Water25% · 31st percentile · median 30%
- Salt1.9% · 75th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 390°F
- Time
- 10 to 12 minutes
- median 20 minutes
Keep exploring
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