Pâte brisée traditionnelle
Original in French
PULP KITCHEN · ptitchef.com · 2010 · 4
Against 179 pie crust recipes
Less water than 78% of recipes and no sugar, unlike 51%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- Less water than 78% of recipes: 20% of the flour weight against the typical recipe's 30%.
- 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 (4)
- 250 g de farine blanche T55250 g
- 125 g de beurre doux ramolli mais non fondu125 g
- 1/2 cuillère à café de sel≈ 3 g
- Environ 5 cl d'eau froide≈ 50 g
flour 250 gbatter 428 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%
- Water20% · 19th percentile · median 30%
- Salt1.2% · 39th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
Keep exploring
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