Pie Crust Amount Calculator Formula

Understand the math behind the pie crust amount calculator. Each variable explained with a worked example.

Use the Pie Crust Amount Calculator

Formulas Used

All-Purpose Flour

flour_g = round(base_flour_g * crust_type)

Cold Butter

butter_g = round(base_flour_g * crust_type * 0.5)

Ice Water

water_ml = round(base_flour_g * crust_type * 0.2)

Salt

salt_tsp = round(base_flour_g * crust_type / 125 * 10) / 10

Variables

VariableDescriptionDefault
diameter_inPie Dish Diameter(in)9
crust_typeCrust Type1
base_flour_gDerived value= (3.14159 * pow(diameter_in / 2 + 1, 2) * 0.3) * 7calculated

How It Works

How Pie Crust Amounts Are Calculated

Ratios

Classic pie crust uses a ratio by weight of:

  • Flour: 1 part
  • Butter: 0.5 parts (50% of flour weight)
  • Water: 0.2 parts (20% of flour weight)
  • Salt: 1 tsp per 125 g flour

    • Dough Amount

    The flour needed is based on the pie dish surface area plus overhang for crimping. Larger dishes and double crusts require proportionally more dough.

    Worked Example

    Calculate dough for a 9-inch double-crust pie.

    diameter_in = 9crust_type = 2
    1. 01Dish area with overhang: pi x (9/2 + 1)^2 = pi x 30.25 = 95.0 sq in.
    2. 02Base flour = 95.0 x 0.3 x 7 = 199.6 g per crust.
    3. 03Double crust flour = 199.6 x 2 = 399.2, rounded to 399 g.
    4. 04Butter = 399 x 0.5 = 200 g.
    5. 05Water = 399 x 0.2 = 80 mL.
    6. 06Salt = 399 / 125 = 3.2 tsp.

    Ready to run the numbers?

    Open Pie Crust Amount Calculator