The 3:2:1 Pie Crust Rule

3️⃣

Flour

300g (2½ cups)

All-purpose flour (structure)

2️⃣

Fat (Butter)

200g (14 tbsp)

Cold butter, cubed (flakiness)

1️⃣

Water

100g (7 tbsp)

Ice-cold water (binds dough)

Formula: Water × 2 = Fat | Water × 3 = Flour | Plus: ½ tsp salt per crust

Scaling Pie Crust Batches

Batch Size	Flour (3 parts)	Butter (2 parts)	Water (1 part)	Salt	Yield
Single Crust	150g (1¼ cups)	100g (7 tbsp)	50g (3 tbsp)	¼ tsp	1 crust (9")
Double Crust	300g (2½ cups)	200g (14 tbsp)	100g (7 tbsp)	½ tsp	2 crusts (9")
Triple (Lattice Top)	450g (3¾ cups)	300g (1¼ cups)	150g (10 tbsp)	¾ tsp	1 bottom + lattice
Mini Pies (6)	225g (1¾ cups)	150g (10 tbsp)	75g (5 tbsp)	⅓ tsp	6 mini crusts (4")

All-Butter vs Butter-Shortening Pie Crust

🧈 All-Butter Crust

Ratio: 3:2:1 (flour:butter:water)

300g flour + 200g cold butter + 100g ice water

Flavor: Rich, Buttery

Best flavor - tastes like butter! Golden color.

Texture: Very Flaky

Layers shatter when you cut. Tender, delicate.

Pros:

• Superior flavor (butter tastes amazing)
• Flakiest texture when done right
• Natural ingredients (no processed fats)

Cons:

• Harder to work with (butter melts fast)
• Can shrink more during baking
• Less forgiving for beginners

Best For:

Fruit pies, tarts, quiche, savory pies

🥧 Butter-Shortening (50/50)

Ratio: 3:2:1 (flour:fat mix:water)

300g flour + 100g butter + 100g shortening + 100g water

Flavor: Good (Less Buttery)

Butter adds flavor, shortening is neutral

Texture: Tender & Flaky

More tender (less shattering). Holds shape better.

Pros:

• Easier to work with (shortening stable)
• Less shrinkage during baking
• More forgiving for beginners
• Holds shape better (decorative edges)

Cons:

• Less flavor than all-butter
• Waxy mouthfeel if too much shortening
• Not as flaky as all-butter

Best For:

Decorative pies, beginners, humid climates

Classic Flaky Pie Crust Recipe (2 crusts)

Ingredients (3:2:1 Ratio)

All-purpose flour 300g (2½ cups)
Unsalted butter (cold, cubed) 200g (14 tbsp)
Ice-cold water 100g (7 tbsp)
Salt ½ tsp
Sugar (optional, for sweet pies) 1 tbsp

Instructions

1 Mix flour and salt. Add cold butter cubes. Cut in with pastry cutter until pea-sized pieces remain.
2 Add ice water 1 tbsp at a time. Mix with fork until dough just comes together (don't overwork!).
3 Divide dough in half. Shape into 2 disks. Wrap in plastic. Chill 1 hour minimum (or overnight).
4 Roll out on floured surface to 12" circle (⅛" thick). Transfer to 9" pie pan.
5 Trim edges, crimp as desired. For blind baking: line with parchment + pie weights, bake 375°F 20 min.

❄️ Why Ice Water & Cold Butter?

Cold fat creates steam pockets during baking = flaky layers. Warm butter melts into flour = tough, dense crust.

Why the 3:2:1 Ratio Works

🧈 High Fat Content (⅔ of flour weight)

The 2:3 fat-to-flour ratio creates tender, flaky texture. Fat coats flour = minimal gluten development = tender crust.

💧 Minimal Water (Just Enough to Bind)

Water activates gluten. Too much = tough crust. The 1:3 water-to-flour ratio provides just enough moisture to hold dough together.

🥮 Flaky Layers

Pea-sized butter pieces create steam pockets during baking. Steam pushes layers apart = flaky texture (like laminated dough, but easier).

📐 Easy to Scale

Start with water amount, double for fat, triple for flour. Simple multiplication!

Common Pie Crust Problems & Fixes

❌ Tough, Hard Crust

Causes: Overworked dough (too much gluten), too much water, not enough fat.

Fix: Mix just until dough comes together. Use 200g fat exactly (weigh it!). Handle dough minimally.

❌ Shrinks During Baking

Causes: Not chilled long enough, dough stretched (not rolled), overworked gluten.

Fix: Chill 1+ hours. Roll (don't stretch) dough. Let rest 30 min in pan before baking.

❌ Not Flaky, Dense Texture

Causes: Butter too warm (melted into flour), overmixed, butter pieces too small.

Fix: Use ice-cold butter. Keep butter pieces pea-sized (don't pulverize). Work fast, chill often.

❌ Dough Too Dry, Crumbly

Causes: Not enough water, flour measured incorrectly (too much).

Fix: Add water 1 tbsp at a time. Weigh flour (240g per 2 cups). Dough should barely hold together.

❌ Soggy Bottom

Causes: Wet filling, underbaked, too much filling.

Fix: Blind bake crust first. Bake on lower rack (bottom gets more heat). Use glass/metal pan (not ceramic).

❌ Burnt Edges Before Center Cooks

Causes: Oven too hot, edges exposed too long.

Fix: Use pie shield or foil around edges. Bake at 375°F (not 400°F). Shield edges after 20 min.

Pie Crust Techniques

Food Processor Method (Fastest)

1. Pulse flour + salt
2. Add cold butter, pulse 10-15 times (pea-sized)
3. Add ice water, pulse until just combined
4. Don't overprocess!

Pro: Fast, consistent. Con: Easy to overmix.

Pastry Cutter Method (Traditional)

1. Mix flour + salt in bowl
2. Add cold butter, cut with pastry cutter
3. Work until pea-sized pieces form
4. Add water, mix with fork

Pro: More control, traditional. Con: Takes longer, arm workout.

Frozen Butter + Grater Method

1. Freeze butter 30 min
2. Grate frozen butter into flour
3. Toss to coat, add water
4. Mix gently

Pro: Super flaky, easy. Con: Need box grater, hands get cold.

Fraisage Method (French)

1. Make dough as normal
2. Use heel of hand to smear dough
3. Push small amounts across work surface
4. Creates long butter streaks = extra flaky

Pro: Flakiest result. Con: Advanced technique, messy.

Blind Baking (Pre-Baking Empty Crust)

When to blind bake:

Full Blind Bake (Completely Cooked):

• Cream pies, custard pies
• No-bake fillings (key lime, chocolate silk)
• Pies with cooked filling added later

Method: Line with parchment, fill with pie weights. Bake 375°F 20 min. Remove weights, bake 10 more min until golden.

Partial Blind Bake (Par-Baked):

• Pumpkin pie, pecan pie
• Quiche, savory tarts
• Pies with wet fillings that bake long time

Method: Line with parchment, fill with weights. Bake 375°F 15 min. Remove weights. Add filling, finish baking per recipe.

Pro Tips for Perfect Pie Crust

⚖️ Weigh Ingredients for Best Results

300g flour is exact. "2½ cups" varies wildly. Weight = consistency. Invest in kitchen scale!

❄️ Keep Everything Cold

Butter, water, even flour can be chilled. Warm ingredients = melted butter = tough crust. Work in cold kitchen if possible.

⏰ Chill Dough 1+ Hours (Overnight Better)

Gluten relaxes = easier to roll, less shrinkage. Flour hydrates = more tender. Butter firms up = flakier layers.

🍚 Use Rice or Beans as Pie Weights

If no pie weights, use dried rice/beans. Line crust with parchment first. Reuse rice/beans indefinitely (don't cook/eat them!).

🥶 Freeze Shaped Crust Before Baking

After shaping in pan, freeze 15 min. Super-cold dough = minimal shrinkage, holds shape perfectly.

📏 Roll Between Parchment Sheets

Prevents sticking without extra flour (too much flour = tough crust). Easy to transfer to pie pan.

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