Pie Crust Lab179 recipes
← All pie crust recipes

All-Shortening Pie Crust

Ree Drummond · thepioneerwoman.com · 2007 · 2

Against 179 pie crust recipes

More fat than 91% of recipes and less water than 92%.

See how all 179 pie crust recipes compare →

Get the method at thepioneerwoman.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 fat than 91% of recipes: 82% of the flour weight against the typical recipe's 65%.
  • Less water than 92% of recipes: 16% of the flour weight against the typical recipe's 30%, about half as much.
  • No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Fat: 82%, 92nd percentileWater: 16%, 7th percentileSalt: 1.1%, 33rd percentileSugar: 0%, 24th percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 1/2 c. vegetable shortening≈ 308 g
  • 3 c. all-purpose flour, plus more for dusting≈ 375 g
  • 1 large egg≈ 50 g
  • 4 tbsp. ice water≈ 59 g
  • 1 tbsp. distilled white vinegar≈ 15 g
  • 1 tsp. kosher salt≈ 4 g

flour 375 gbatter 811 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.

  • Fat82% · 92nd percentile
  • Water16% · 7th percentile
  • Salt1.1% · 33rd percentile
  • Sugar0% · 24th percentile

Oven

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

Keep exploring

Recipes most like this one

Nearest by baker's percentages: fat, water, salt, sugar.

Do something with it

Or browse all 179 pie crust recipes.