9 Inch Pie Crust in Grams: Dough, Flour & Butter Weights (2026)

A standard 9-inch single pie crust weighs about 280 grams of finished dough, and a double crust (top and bottom) weighs about 588 grams. That single 280g breaks down into roughly 137g of flour, 92g of butter, and 48g of ice water for an all-butter crust. Weigh your exact recipe by pan size with our Pie Crust Calculator, which returns grams, cups, and stick counts in one click.

The reason this gram reference is worth keeping handy is that cup measurements lie. The two most common pie-dough complaints are toughness and crumbling, and both usually trace back to inconsistent measuring rather than technique — a scooped cup of flour can weigh 25% more than a spooned one. Scale a single-crust recipe to a 10-inch pan by eyeballing "a bit more flour" and it is easy to add 60 extra grams, ending up with a thick, pale shell that never crisps. That dough should have been 346g, not 400-plus. Grams remove the guesswork entirely.

This page is the weight chart, not a full how-to. It gives you the gram weight of a 9-inch crust at every breakdown — total dough, flour, butter, water — plus how those numbers scale to 8-, 10-, and 12-inch pans. For the technique side (cutting cold butter, chilling, rolling), the calculator's guide covers it; here we stay on the numbers.

9 Inch Pie Crust in Grams: The Core Numbers

The baseline for everything below is a standard 9-inch pan at 1.25 inches deep. A single crust off that pan is 280 grams of total dough. A double crust is 2.1 times that — 588 grams — because the top crust is slightly larger than the bottom to crimp over the edge. A lattice top falls in between at about 448 grams, since the woven strips use less dough than a solid sheet.

Single 9" crust = 280g · Double = 588g · Lattice = 448g

Those totals are the finished dough, fat and water included. To shop for ingredients you need the breakdown, which comes from baker's percentages: for an all-butter crust, fat is 67% of the flour weight, water is 35%, and salt is 2%. Working backward from the dough total gives the flour, and the rest follows. The Pie Crust Calculator does this automatically for any pan and dough style.

9-Inch All-Butter Crust Breakdown (Grams)

Each column reconciles: for the single crust, 137 + 92 + 48 + 3 ≈ 280g total. For the double, 288 + 193 + 101 + 6 ≈ 588g. The flour figures come from dividing the dough total by 2.04 (that is 1 + 0.67 fat + 0.35 water + 0.02 salt), then deriving each fat and water amount as a percentage of that flour.

Flour in Grams: Why the Number Moves

Here is where most charts disagree, and it is worth understanding before you trust any single figure. The flour weight for a 9-inch crust depends on which gram-per-cup standard the recipe uses. King Arthur Baking's ingredient weight chart sets all-purpose flour at 120 grams per cup, the most widely cited US standard. Our calculator uses a slightly denser 125g/cup convention, which is why it lists 137g of flour (about 1.1 cups) for a single crust rather than the ~131g you would get at 120g/cup.

The practical takeaway: a single 9-inch crust uses roughly 130–137 grams of flour depending on the standard, and that 7-gram spread is well within normal scooping variance. What matters more is consistency — pick one standard and weigh to it every time.

King Arthur's own all-butter pie crust recipe calls for 300 grams of flour for a double crust, which lands almost exactly on our 288g double-crust figure (the small gap is their slightly larger margin for rolling). When two independent sources converge within 4%, you can bake to either with confidence.

Flour Grams by Cup Standard

Each cup-to-gram figure is the cup count times the standard: 1.1 cups × 120 = 132g and × 125 = 137.5g, both shown rounded. The double-crust 2.3 cups × 120 = 276g and × 125 = 287.5g. All three land between 276g and 300g, so a double crust is safely "about 290 grams of flour, give or take a tablespoon."

Butter in Grams (and Sticks)

A 9-inch all-butter single crust needs 92 grams of butter, and a double crust needs 193 grams. In US sticks — where one stick is 113 grams — that is 0.8 sticks for a single and 1.7 sticks for a double. The simple rule: buy one stick for a single crust and two sticks for a double, and you will have a small trimming margin either way.

The butter weight is locked to the flour by the 67% ratio. For the single crust, 137g flour × 0.67 = 92g butter. For the double, 288g × 0.67 = 193g. If you switch to a butter-shortening blend, total fat stays near 66% but splits in half, so you would use about 46g butter plus 46g shortening for a single crust. The Butter to Oil Converter handles fat swaps if you want to substitute, though note that oil never works in pie crust — solid fat is what creates the flaky layers.

Butter Grams and Sticks by Pan Size

Each butter figure is the pan's flour weight × 0.67, then divided by 113 for sticks. The 10-inch single is the cleanest: its 169g of flour × 0.67 = 113g of butter, which is exactly one stick. The numbers scale with dough weight, which is why a 12-inch double crust needs three full sticks.

Scaling 9-Inch Grams to Other Pan Sizes

The 280g single-crust figure is tied to a 9-inch pan. Other sizes scale by the ratio of pan areas, because a crust covers a surface. The formula is (diameter / 9)² × (depth / 1.25), which gives a multiplier you apply to the 280g baseline. An 8-inch pan needs less, a 12-inch pan needs nearly twice as much.

Here is the math worked out for each common size, single crust, standard 1.25-inch depth:

• 8 inch: (8/9)² = 0.79 → 280 × 0.79 = 220 g
• 9 inch: (9/9)² = 1.00 → 280 × 1.00 = 280 g (baseline)
• 10 inch: (10/9)² = 1.23 → 280 × 1.23 = 346 g
• 12 inch: (12/9)² = 1.78 → 280 × 1.78 = 500 g

A 10-inch pan needs 23% more dough than a 9-inch, and a 12-inch needs 78% more. If your pan is deep-dish at 1.75 inches instead of 1.25, multiply by an additional 1.4. For a deep-dish 9-inch, that is 280 × 1.4 = 392g of dough — the extra mass goes into the taller sides.

Total Dough Grams by Pan Size and Crust Type

Double-crust columns are the single weight × 2.1; lattice columns are single × 1.6. For the 9-inch row: 280 × 2.1 = 588 and 280 × 1.6 = 448. For the 12-inch: 500 × 2.1 = 1,050 and 500 × 1.6 = 800. Every cell traces back to the single-crust gram weight times a fixed multiplier, so you can rebuild the whole table from one number and two ratios. For round-to-round pan swaps beyond pie, the Cake Pan Size Calculator uses the same area-ratio logic.

Homemade Grams vs. Store-Bought Weight

A useful sanity check: Pillsbury Frozen Pie Crust (Regular, 2 ct, 10 oz) lists two 9-inch crusts at 283 grams total — a 10 oz net weight — per the product spec, which is about 142 grams per shell. That is heavier than our 137g all-butter single because commercial crusts are pre-pressed into pans and include shortening and stabilizers that add weight. Your homemade 137g of flour-plus-fat dough rolls thinner and bakes lighter.

The cost gap is where homemade wins decisively. An all-butter single crust costs about $0.74 in ingredients (137g flour at roughly $0.001/g plus 92g butter at about $0.0066/g), and a double runs about $1.56. Store-bought frozen crusts typically sell for $3–$4 for a two-pack, and bakery-quality pre-made shells run $5–$8 each. Homemade saves 50–80% per pie while letting you control exactly what goes in.

Cost per Crust by Dough Style

The store-bought row is per single crust (a two-pack divided in two). The savings column is the homemade single-crust cost against that $1.50–$2.00 frozen single: all-butter at $0.74 saves 51% versus a $1.50 shell and 63% versus a $2.00 one. For a holiday baker making four double-crust pies, that is about $6.26 in homemade all-butter ingredients versus $12–$16 for frozen — and the homemade version tastes like butter, not stabilizer.

Frequently Asked Questions

What is a 9 inch pie crust in g?

A standard 9-inch single pie crust is about 280 grams of finished dough, made from roughly 137g flour, 92g butter, and 48g ice water for an all-butter recipe. A 9-inch double crust (top and bottom) is about 588 grams. Weigh your exact recipe with the Pie Crust Calculator.

How many grams of flour for a 9 inch pie crust?

A 9-inch single crust uses about 130–137 grams of flour, depending on whether your recipe counts a cup as 120g (King Arthur's standard) or 125g. A double crust uses about 276–300 grams. Either standard works as long as you weigh consistently rather than scooping by cup.

How much butter in grams for a 9 inch pie crust?

A 9-inch single all-butter crust needs 92 grams of butter, which is about 0.8 of a US stick. A double crust needs 193 grams, or 1.7 sticks. Buy one stick for a single and two sticks for a double to leave a trimming margin.

Is store-bought pie crust the same weight as homemade?

Not quite. A Pillsbury frozen two-pack is about 142 grams per shell, slightly heavier than a 137g homemade all-butter crust because commercial crusts are pre-pressed and contain shortening and stabilizers. Homemade dough rolls thinner and bakes lighter for a similar pan size.

How do I convert a 9 inch crust to a 10 or 12 inch pan in grams?

Multiply the 280g baseline by the area ratio (diameter / 9)². A 10-inch pan needs 346 grams (factor 1.23) and a 12-inch needs 500 grams (factor 1.78) for a single crust. Add a 1.4× multiplier for deep-dish pans at 1.75 inches.

How many grams is a double 9 inch pie crust?

A 9-inch double crust is about 588 grams of dough, which is 2.1 times the 280g single weight. The top crust is slightly larger than the bottom to crimp over the rim. That breaks down to roughly 288g flour, 193g butter, and 101g water for all-butter.

Why does my pie crust come out tough even with the right grams?

Tough crust usually comes from too much water or overworking the dough, not the wrong flour weight. Keep water at about 35% of flour weight (48g for a single crust) and add it 1 tablespoon at a time. Stop mixing the instant the dough holds together when squeezed.

Related Articles

• Butter to Oil Conversion for Baking — Why oil never works in pie crust, plus the 0.75 ratio for cakes and quick breads.
• Sourdough Calculator Guide — Baker's percentages and hydration math applied to bread, the same logic behind pie-crust ratios.
• Catering: Calculating Food Per Person — Scaling recipes and portions when you bake for a crowd.

Related Calculators

• Pie Crust Calculator — Get exact flour, butter, and water in grams and cups for any pan size and dough style.
• Cake Pan Size Calculator — Convert batter and dough amounts between round, square, and rectangular pans.
• Butter to Oil Converter — Convert between butter, oil, and shortening by weight for any recipe.
• High Altitude Baking Calculator — Adjust fat, water, and temperature for baking pie crust above 3,000 feet.
• Recipe Converter — Scale any recipe's gram weights up or down for a different yield.

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This article provides general information for educational purposes. Ingredient weights are sourced from King Arthur Baking and product specifications; values vary by flour brand and measuring method. Use a kitchen scale for the most consistent results.