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How to increase the volume of pie dough?

post #1 of 10
Thread Starter 

I have a pie dough recipe that's served me well for years, but now I need about 25% more of it. I'm using a bigger, deeper pie pan now, and I'd like to make the crust thicker as well.

 

Right now it's:

 

2 sticks butter

2 1/2 cups flour

1/4 cup sugar

1/4 tsp salt

1/4 cup cold water

 

How much more butter and flour should I use, to increase the volume? Should I add more sugar and more water as well? Thanks in advance!

post #2 of 10
Shouldn't it work to just multiply everthing by 1.25? Might be easier to do if you convert your original recipe to wieght.
post #3 of 10

Get yourself a scale, MyWeigh KD8000, and start weighing everything when it comes to baking.  You'll find that measuring ingredients goes much quicker.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 10
Its also more accurate, because dry incredients like flour can vary on how tightly packed they are. So if you're doing the same small recipes a lot, you might not notice a difference. But when you go to convert them up or down, you probably will.
post #5 of 10

Whether weight or volume measurement, multiplication of all ingredients is the answer to the original question.

post #6 of 10
I only suggested wieght because i know from experience it can be tricky to measure .3125 c of water
post #7 of 10
Quote:
Originally Posted by Grande View Post

I only suggested wieght because i know from experience it can be tricky to measure .3125 c of water

No doubt and in full agreement.  BTW, that is 1/3 cup.  Ha ha ha.  With pastry all measures are relatively approximate for a successful pate so, fortunately for all of us, that level of accuracy/precision is not required.  But in general I agree with weight measures and often annotate my volume-based recipes with the equivelent weights.

post #8 of 10
Lol ok bad example
post #9 of 10
Thread Starter 

Ok, I'll try weighing. Thank you!

post #10 of 10
Quote:
Originally Posted by Lorna Mae View Post
 

Ok, I'll try weighing. Thank you!


Once you use a scale for all your baking needs, you won't look back.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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