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Formula for Pie Pastry

 
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Pie_Designs



Joined: 12 Jan 2009
Posts: 12
PostPosted: Mon Jun 08, 2009 12:12 pm    Post subject: Formula for Pie Pastry Reply with quote
Hi all,

I seem to remember reading - somewhere - that there is a 'formula' to use when making a pie pastry (or any pastry for that matter!) I just can't remember where I saw it.

Can anyone help me? I have a recipe that makes 1 kg pie pastry, but I want to make much more than that and I know that you can't simply double or triple the recipe, so I'm looking for the formula that will help me get this right. You know something that says 20% is fat - 40 % is flour - etc, no matter how 'big' the recipe is!

Anyone?
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