Calcolatore Quantita Pasta Frolla
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All-Purpose Flour
200 g
Formula
## 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.
Esempio Risolto
Calculate dough for a 9-inch double-crust pie.
- 01Dish area with overhang: pi x (9/2 + 1)^2 = pi x 30.25 = 95.0 sq in.
- 02Base flour = 95.0 x 0.3 x 7 = 199.6 g per crust.
- 03Double crust flour = 199.6 x 2 = 399.2, rounded to 399 g.
- 04Butter = 399 x 0.5 = 200 g.
- 05Water = 399 x 0.2 = 80 mL.
- 06Salt = 399 / 125 = 3.2 tsp.
Domande Frequenti
Should I use cold or room-temperature butter?
Always use very cold butter, cut into small cubes. Cold butter creates steam pockets during baking that produce flaky layers. Some bakers even freeze the butter before cutting.
Can I substitute shortening for butter?
Yes. Use the same weight. Shortening produces a more tender crust, while butter gives better flavor. Many bakers use a 50/50 blend for both qualities.
How do I prevent a soggy bottom crust?
Blind bake the bottom crust with pie weights for 15 minutes at 400°F before adding filling. You can also brush the bottom with beaten egg white to create a moisture barrier.
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