Page 48 - Pie Squared

set of actions, 1 cup of flour ranged from 110 to 135 grams (the most
commonly attributed weight is 120 grams per cup). This means that

for any given pie dough, it can vary from a little dry to a little wet. And
while the resulting pie would be tasty, the crust might be tough or
damp, and working with it may not be straightforward and easy.
When rolling the dough out, it might stick, or it might crack.

Then I ran a few tests weighing the ingredients, making the same
pie five times. Those tests produced the exact same crust every
time.
To weigh ingredients for pie dough, set an empty bowl on the

scale. If using the food processor or stand mixer, place the work
bowl right on the scale, and there’s no bowl to wash. Press Zero to
take away the weight of the bowl (to tare). Add the flour, just enough
to reach the desired weight. Tare again, clearing the scale back to

zero, then weigh in the butter. Continue with all the ingredients,
setting the scale to zero between each addition. Glance over at the
sink. No bowls. No cup measures. No mess. I don’t know about you,
but I’m all about fewer dishes to wash.