Calculateur de Ratio de Pâte à Tarte
Calculez le ratio beurre-farine pour votre pâte à tarte.
Farine
180 g
Formule
## 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.
Exemple Résolu
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)
Questions Fréquentes
Can I use all butter or all shortening?
All butter gives the best flavor but melts faster, making the dough harder to handle. All shortening is easier to work with and very flaky but less flavorful. A 50/50 blend is a popular compromise.
Why does pie crust need to rest in the fridge?
Chilling for at least 30 minutes re-firms the butter, relaxes the gluten, and makes the dough easier to roll. This results in a flakier, more tender crust that holds its shape during baking.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust (bake with pie weights for 15 minutes at 400°F, then remove weights and bake 5 more minutes). For fruit pies, brush the bottom with egg white before filling.
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