派皮用量计算器 — 公式

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.

    计算示例

    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.