Pie Crust Lab179 recipes
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Double Pie Crust

Val Goodrich · tasteofhome.com · 2018 · Dough for 1 double-crusted or lattice-topped pie (9 or 10 in

Against 179 pie crust recipes

More water than 79% of recipes and no sugar, unlike 51%.

See how all 179 pie crust recipes compare →

Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.

  • More water than 79% of recipes: 39% of the flour weight against the typical recipe's 30%.
  • No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Fat: 55%, 38th percentileWater: 39%, 80th percentileSalt: 1.8%, 65th percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 2 cups all-purpose flour≈ 250 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 2/3 cup shortening≈ 137 g
  • 6 to 7 tablespoons cold water≈ 96 g

flour 250 gbatter 487 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.

  • Fat55% · 38th percentile
  • Water39% · 80th percentile
  • Salt1.8% · 65th percentile
  • Sugar0% · 24th percentile

Oven

Temperature
not stated
median 390°F
Time
not stated
median 20 minutes

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