Calcolatore Quantita Pasta Frolla — 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.

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