What does 321 pie dough mean?

The classic 3-2-1 Pie Crust, by Evan Kleiman: This is the first pie dough I learned to make. It’s made up of 3 parts flour, 2 parts fat and 1 part liquid. This makes enough pastry for one double crust 9” pie.

What is the ratio when making pies?

The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients—flour, fat, water— no actual recipe needed.

What is the 3 2 1 ratio in Pate Brisee?

For the Pâte Brisée, we mix flour, salt, sugar, butter, and ice water in a traditional 3:2:1 ratio: three parts flour, two parts fat, and one part liquid. The addition of sugar in the Pâte Brisée wrecks gluten formation, and makes for a crust with some crunch to it.

Which type of pie crust dough is 3 parts flour 2 parts fat and 1 part cold water?

Classic pie dough
Classic pie dough uses 3 parts flour, 2 parts solid fat (butter, shortening, lard, or a mixture), and 1 part water (plus a little salt for flavor). Measure all ingredients using a scale to get accurate amounts and the right ratio. (If you don’t have a scale, I offer measurements in the recipe below.)

What are the three types of pie dough?

Brisée, Sucrée, & Sablée: The 3 Types of Pastry Dough You Need to Know.

What is the standard ratio and proportion for pastry?

pie
For any basic pie crust dough, you’ll need the simple ratio of 3 parts flour to 2 parts fat (e.g. butter or shortening) to 1 part water.

Which flour is the best choice for pie dough?

All-purpose flour is the highest recommended flour for most pie crust endeavors. What you really need to know is that the flour needs to be a low-protein flour, meaning that the flour has a protein content that falls into about 8-10%.

What does half fat to flour mean?

shortcrust pastry
The basis of shortcrust pastry is ‘half fat-to-flour’, of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together.