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Pie/Quiche Crust

Scalable formula

Ingredients

1× produces 215 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.

IngredientStandard %Weight
Flour, wheat, all-purpose, unenriched, unbleached46.51%
Butter, stick, unsalted37.21%
water11.63%
Sugars, granulated3.72%
Salt, table0.93%
Scaled ingredient total215 g

Prep Method 10

  1. 1.In food processor, combine sugar, salt, 2/3 flour.
  2. 2.Spread very cold fat over top.
  3. 3.Pulse until very large clumping.
  4. 4.Add remaining flour.
  5. 5.Pulse until come together.
  6. 6.Transfer to bowl.
  7. 7.Add cold water.
  8. 8.With spatula, fold into ball.
  9. 9.Refridgerate 2 hr.
  10. 10.Roll out 1/8 in thick.

UoM Equivalency

No recipe-level equivalencies have been defined.

Recipe Cost

88% priced
Scaled batch
$0.6581
Per 100 g
$0.3061

Partial estimate; unpriced ingredients are excluded.

1 costing issue
  • water: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 5 connected
✓Flour, wheat, all-purpose, unenriched, unbleachedFlour, wheat, all-purpose, unenriched, unbleached100 g›✓Butter, stick, unsaltedButter, stick, unsalted80 g›!waterAdd nutritional data25 g›✓Sugars, granulatedSugars, granulated8 g›✓Salt, tableSalt, table2 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories180

% Daily Value*

Total Fat 31g
40%
Saturated Fat 0g
0%
Cholesterol 85mg
29%
Sodium 370mg
16%
Total Carbohydrate 38g
14%
Dietary Fiber 1g
5%
Total Sugars 0g
Protein 6g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 88% mapped. Scaled batch: 393 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.