Calculadora de Proporção de Massa de Torta — Formula
## 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.
### 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.
Exemplo Resolvido
A double-crust pie in a 9-inch pan, 180 g flour base per single crust.
- Scale factor = 2 x (9/9)^2 = 2
- Flour = 180 x 2 = 360 g
- Fat = 360 x 2/3 = 240 g (about 1 cup butter)
- Water = 360 / 3 = 120 g (about 1/2 cup)
- Salt = 360 x 0.02 = 7.2 g (about 1.5 tsp)