Pâte brisée
Original in French
Autour de ma table... · ptitchef.com · 2008 · 1
Against 179 pie crust recipes
More water than 96% of recipes and more sugar than 97%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 96% of recipes: 50% of the flour weight against the typical recipe's 30%.
- More sugar than 97% of recipes: 16% of the flour weight against the typical recipe's 1.3%, about 12.5 times as much.
- More salt than 91% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
- Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
Ingredients (5)
- 125 g de beurre froid125 g
- 250 g de farine250 g
- 1 cuillère à café de sel fin≈ 6 g
- 40 g de sucre en poudre40 g
- 125 ml d'eau froide≈ 125 g
flour 250 gbatter 546 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%
- Water50% · 98th percentile · median 30%
- Salt2.4% · 94th percentile · median 1.4%
- Sugar16% · 98th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 10 minutes
- median 20 minutes
Keep exploring
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