Pie Crust Flour & Butter Calculator
Single vs. double crust × pie diameter → flour, butter, water needed (3:2:1 by weight standard).
Result
Flour needed
300 g
200 g butter · 100 g ice water · 5.4 g salt.
- Pie diameter9"
- Crust styledouble
- Area ratio1.000
- Flour300 g
- Butter (cold)200 g (1.77 sticks)
- Ice water100 g (~6.7 tbsp)
- Salt5.4 g (~0.9 tsp)
- Total dough605 g
Step-by-step
- Standard 9" single crust = ~150 g flour.
- Scale to your size: 150 × area_ratio × style_mult = 150 × 1.000 × 2 = 300 g.
- Classic 3:2:1 pâte brisée — butter = ⅔ flour weight, water = ⅓ flour weight.
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
It's the classic French pâte brisée ratio. By volume, 3-2-1 looks weird; by weight it's an elegant scalable formula.
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