Pie Dough Ratio
In his book Ratios: The Simple Codes Behind the Craft of Everyday Cooking, food writer Michael Ruhlman reveals the cooking codes professional cooks use all the time. Here is Michael's formula for pie dough:
3 parts flour : 2 parts fat : 1 part liquid
By way of example, Ruhlman explains his method:
- 12 ounces flour
- 8 ounces butter (2 sticks)
- 4 ounces cold water
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
