Pie Crust Ratio Calculator
Calculate the flour, fat, and water needed for a pie crust based on pan size and the classic 3:2:1 ratio by weight.
Flour
180 g
How to Calculate Pie Crust Ingredients
The 3:2:1 Ratio
3 parts flour : 2 parts fat : 1 part water (by weight)
This classic ratio produces a flaky, tender crust. The flour provides structure, cold fat creates flaky layers, and ice water binds the dough.
Scaling for Pan Size
The base recipe is calibrated for a 9-inch pan. Scale by the square of the diameter ratio: (pan / 9) squared. A double crust uses twice the material.
Tips
Keep butter and water ice cold. Overworking the dough develops gluten, making the crust tough instead of tender.
Example Calculation
A double-crust pie in a 9-inch pan, 180 g flour base per single crust.
- 01Scale factor = 2 x (9/9)^2 = 2
- 02Flour = 180 x 2 = 360 g
- 03Fat = 360 x 2/3 = 240 g (about 1 cup butter)
- 04Water = 360 / 3 = 120 g (about 1/2 cup)
- 05Salt = 360 x 0.02 = 7.2 g (about 1.5 tsp)
Frequently Asked Questions
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