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