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Pie Crust Ratio — 3 parts flour, 2 parts fat, 1 part ice water
Must Knowweight
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3 parts all-purpose flour
2 parts cold butter (cubed)
Overview
The pie crust ratio is 3:2:1 (3 parts flour, 2 parts fat, 1 part ice water). Keep everything cold — cold butter creates flaky layers as it melts in the oven. Master ratio guide for baking from memory.
Key Details
- 3 parts all-purpose flour
- 2 parts cold butter (cubed)
- 1 part ice water
- Pinch of salt and sugar
- Do not overwork — visible butter pieces are good
Why This Matters
- Knowing the pie crust ratio lets you bake without a recipe
- Baker's ratios are the foundation of all baking — scale up or down easily
- Understanding ratios helps troubleshoot texture and flavor issues
- Pie Crust is one of the most commonly searched baking formulas
How To
- 1Pie Crust ratio: 3:2:1 (3 parts flour, 2 parts fat, 1 part ice water)
- 2Standard batch: 1.5 cups flour, 1 stick butter, 3-4 tbsp ice water
- 3Keep everything cold — cold butter creates flaky layers as it melts in the oven
- 4Weigh ingredients for the most consistent results
- 5Adjust ratio slightly based on humidity and altitude
Tags
unit-conversionsweightbaking-ratiospie-crustbaking-basicsratios
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UsefulFrequently Asked Questions
The pie crust ratio is 3:2:1: 3 parts flour, 2 parts fat, 1 part ice water. Keep everything cold — cold butter creates flaky layers as it melts in the oven