Pâte brisée salée
Original in French
nani's kitchen · ptitchef.com · 2011 · 1
Against 179 pie crust recipes
Less water than 97% of recipes and less salt than 81%.
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.
- 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%.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Ingredients (6)
- 200grs de farine200 g
- ¼ càc de sel≈ 1.5 g
- 100grs de beurre froid coupé en dés100 g
- 1 uf battun/a
- 1càc de jus de citron≈ 4.9 g
- 1 à 2 càs deau glacée≈ 22 g
flour 200 gbatter 329 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%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 60 minutes
- median 20 minutes
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