Pasta brisée : Ricetta originale, Video e Trucchi
Original in Italian
Simona Mirto · tavolartegusto.it · 2011 · 4
Against 179 pie crust recipes
Less salt than 88% 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 salt than 88% of recipes: 0.4% of the flour weight against the typical recipe's 1.4%, under a third as much.
- 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)
- 200 gr di farina ’00200 g
- 100 gr di burro freddo di frigo100 g
- 2 pizzichi di sale≈ 0.8 g
- 70 gr di acqua ghiacciata70 g
flour 200 gbatter 371 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%
- Water35% · 66th percentile · median 30%
- Salt0.4% · 9th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 30 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: fat, water, salt, sugar.
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