Pie Crust Flour & Butter Calculator
Single vs. double crust × pie diameter → flour, butter, water needed (3:2:1 by weight standard).
Result
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How to use this calculator
- Pick pie diameter.
- Pick crust style.
- Read flour, butter, water needed.
- Use cold ingredients; rest dough 1+ hour before rolling.
About this calculator
The "3-2-1" pie dough (pâte brisée): 3 parts flour, 2 parts butter, 1 part ice water by weight. A 9" single crust starts from ~150g flour → 100g butter → 50g water → 2.7g salt. Doubles + lattices scale linearly. Cold matters: butter 32-40°F, water with ice cubes, even chill the flour in summer. Don't over-mix — visible butter chunks become flaky layers in baking. American "pie crust" recipes vary 2-1-1 (lighter) up to 4-2-1 (lean), but 3-2-1 is the workhorse.
Frequently asked
Why 3-2-1 by weight?+
It's the classic French pâte brisée ratio. By volume, 3-2-1 looks weird; by weight it's an elegant scalable formula.
Can I use shortening?+
Yes — same ratio. Shortening is 100% fat (vs. butter 80% fat + 16% water), so reduce water in the recipe by ~10%.
How do I know when dough is right?+
Squeeze a handful — should hold together but still show butter chunks. If crumbly: add more water 1 tbsp at a time.
Why ice water?+
Keeps butter solid. Solid butter pieces vaporize in oven, creating steam pockets = flaky layers. Warm dough = leather.
Vodka substitution?+
Some recipes use 50/50 ice-water + vodka. Vodka prevents gluten development (drier feel, more tender). Same total liquid weight.
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