![]() In tests with a butter-based pie crust rolled out to about 1⁄ 8 inch thick, that weight seems to be pretty close. Let’s assume that the amount of dough needed for a 9 inch bottom crust (a circle 11 1⁄ 2 inches in diameter) is 9 ounces. (Pre-rolled pie doughs from the refrigerator case at the grocery store are somewhat thinner than that.) There’s no best answer to the question of how thick your pie dough should be after you roll it out, but a number of authors recommend 1⁄ 8 of an inch. Quick quiz: What would it be for a 7 inch pie pan? (Answer: 9 1⁄ 2 and 7 1⁄ 2.)īefore we can discuss how much pie dough you need to make, we need to discuss pie dough thickness. For a 9 inch pie, it would be 11 1⁄ 2 and 9 1⁄ 2. To recap, for an 8 inch pie, you should make enough dough for a 10 1⁄ 2 inch circle for the bottom crust, and an 8 1⁄ 2 inch circle for the top crust. Why so much less? Because you don’t have to go down and back up the sides of the pan.įor the remainder of this article, we will add 2 1⁄ 2 inches to the diameter of the pie pan for the bottom crust, and 1⁄ 2 inch for the top crust, before dealing with the exceptions. Following the same rules for margin of error and dough for the edge, the top crust should be 9 1⁄ 2 to 10 1⁄ 2 inches in diameter. So to recap, your 9 inch pie pan needs anywhere from an 11 inch (no margin of error or extra dough for the edge) to a 12 inch (a margin of error and lots of extra dough for the edge) circle of pie dough for the bottom crust. I find that a lot of that edge crust winds up left on the plate, so I’ve been cutting back on both the amount and complexity of edges I do.) (And if you like big thick pie crust edges, you might add in another 1⁄ 4 inch on both sides, for another 1⁄ 2 inch. So I often add in another 1⁄ 2 inch (1/4 times 2) to give me a margin of error that I’ll trim off. My pie dough ‘circles’ used to look like something Picasso or Dali would have discarded, though I’ve gotten a little better at it over the years. Now, maybe you’re one of those people who can roll a perfect circle of pie dough with uniform thickness. ![]() So as a general rule, add 2 inches to the diameter of your pie pan to get the minimum amount of dough you need for a bottom crust, including dough for the edge. I like to have 1⁄ 4 inch of pie dough around the edge of the pan to make a nice looking border for the pie crust (adding it in twice, of course), so now we’re up to 10.9 inches, or nearly 11 inches. That’s how big a circle you’d get if you smashed the pie pan flat. If you add the diameter of the bottom of the pan to the length of the two sides, you get 6.6 + 1.9 + 1.9 inches, or 10.4 inches. The pan is about 1.4 inches deep and the angled side is about 1.9 inches.įor a bottom crust, you have to go down the side, across the bottom and back up the other side. The diameter of the inside bottom of this pan is about 6.6 inches. This is a 9 inch pie pan, meaning the inside diameter at the top of the pan is 9 inches. If you have pie pans from two different makers or bought in different years, they may not be identical in size. Pie pans come in all sorts of sizes, different diameters, different depths, and different slopes for the angled edge of the pie. (You may need to use baker’s math to adjust the recipe, but that’s a subject for another article.) It also covers what to do for deep dish pie pans and different types of upper pie crusts (lattice or high-domed.) This article expands upon her idea, refining the math a little and providing a chart so you can determine how much pie dough to make for any size pie pan from 3 inches to 15 inches in diameter. Her recommendation was to use 2⁄ 3 of the dough by weight for the bottom crust. Hamel at King Arthur Flour wrote a blog post (see ) touching on this subject in 2014, dealing with the ratio of the amount of dough for the bottom crust and the top crust. (There will be more on the ‘right’ pie dough thickness later on.) So, you could wind up with pie dough that’s a little too thick or a little too thin, or a lot of left over pie dough. Logically, that doesn’t make much sense, The top of a 9 inch pie pan is over 25% larger by area than an 8 inch pie pan. I just looked at one recipe that makes about 492 grams of pie dough, it says it will work as a double crust for either an 8 inch or a 9 inch pie. ![]() Pie dough recipes don’t always tell you exactly how much pie dough to make for your pie. ![]() If you’ve ever wound up with a bowl full of extra pie dough cut off the edge or had to roll your pie dough really thin to get it to fill the entire pan, this article is for you. The Pie (Dough) Chart Or, How to make the right amount of pie dough regardless of your pie pan size. ![]()
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