Pâte brisée "kitchenaid"
Original in French
Ottoki · ptitchef.com · 2010 · 6
Against 179 pie crust recipes
Less water than 97% of recipes and more sugar than 83%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less water than 97% of recipes: 11% of the flour weight against the typical recipe's 30%, about half as much.
- More sugar than 83% of recipes: 7.5% of the flour weight against the typical recipe's 1.3%, about 6 times as much.
- Less salt than 81% of recipes: 0.8% 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 (7)
- 200 g de farine200 g
- 1/4 cuillère à café de sel≈ 1.5 g
- 2 Cuillères à soupe de sucre glace (pour la pâte brisée sucrée)≈ 15 g
- 100 g de beurre froid100 g
- 1 oeuf battu≈ 50 g
- 1 cuillère à café de jus de citron≈ 4.9 g
- 1 à 2 Cuillères à soupe d'eau glacée≈ 22 g
flour 200 gbatter 394 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%
- Water11% · 2nd percentile · median 30%
- Salt0.8% · 17th percentile · median 1.4%
- Sugar7.5% · 85th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
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