All-butter pie crust

[Mike Nolan]

Here's the pie crust formula we learned at SFBI, I've made one small change, increasing the amount of sugar in it a little for sweet pies. For a savory pie, use 5% sugar:

Pastry Flour 100%
Butter 70%
Water 30%
Sugar 7%
Salt 2%

Total 209%

To figure out how much pie dough you need to make, use https://mynebraskakitchen.com/wordpress/the-pie-dough-chart/ with the size pan and type of pie you're making.

Let's assume you want 307 grams of pie dough (what I would use for an upper and lower crust in a 9" pie shell with minimal fluting.) The lower pie crust is 11 1/4 inches or 183 grams, the upper crust is 9 1/4 inches or 124 grams.

Divide 307 by 2.09 to get 146.9 grams of flour, which is 100%. So the butter is 70% of 146.9 or 102.8 grams, the water is 30% of 146.9 or 44.1 grams, the sugar is 7% of 146.9 or 10.3 grams and the salt is 2% of 146.9 or 2.9 grams. I use a small scale that measures in tenths of a gram for anything under about 30 grams.

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