Pie Crust Calculator — Dough Amounts, Ingredients & Cost

Get precise ingredient amounts for homemade pie crust in any pan size with baker’s percentages

Total Dough

9.9 oz

Flour

1.1 cups

Cost

$0.74/pie

Pan Diameter

Pan Depth

How Many Pies?

Quick Presets

Dough Summary

9.9 oz

total dough (280 g)

Per Pie

9.9 oz

280 g

Est. Cost

$0.74/pie

$0.74 total

Ingredient Amounts (1 Pie)

All-Purpose Flour

1.1 cups(137 g)

Unsalted Butter

0.8 sticks(92 g)

Ice Water

3.2 tbsp(48 g)

Salt

0.5 tsp(2.7 g)

Total Dough9.9 oz (280 g)

Crust Cost Comparison

Homemade Crust$0.74

Frozen Store-Bought$3.50

Bakery Pie Crust$7.00

Homemade saves $2.76–$6.26 per crust vs store-bought options

Recipe Per Pie

Ingredient	Measure	Grams
All-Purpose Flour	1.10 cups	137
Unsalted Butter (cold)	0.8 sticks	92
Ice Water	3.2 tbsp	48
Salt	0.46 tsp	2.7
Total Dough	9.9 oz	280

Pan Size Reference

Pan	Single	Double	Servings
8" standard	~8 oz	~17 oz	6–8
9" standard	~10 oz	~21 oz	8–10
10" standard	~12 oz	~25 oz	10–12
12" deep dish	~18 oz	~38 oz	12–16

Pro Tips

Cold Ingredients: Cube butter and freeze 15 minutes before cutting into flour. Use ice water, adding 1 tbsp at a time until dough just holds together.

Don’t Overwork: Mix until pea-sized butter chunks remain visible. Overworking develops gluten, making crust tough instead of flaky.

Chill Time: Wrap dough in plastic and refrigerate at least 1 hour (up to 3 days). Cold dough rolls evenly and shrinks less during baking.

Blind Baking: For custard or cream pies, line crust with parchment and fill with pie weights. Bake at 425°F for 15 min, remove weights, then 5–10 min more until golden.

Example Calculations

1Standard 9" Single Crust — All-Butter (1 Pie)

Inputs

Pan Size9" standard (1.25" depth)

Crust TypeSingle (bottom only)

Dough StyleAll-Butter

Number of Pies1

Result

Total Dough9.9 oz (280 g)

Flour1.1 cups (137 g)

Butter0.8 sticks (92 g)

Ice Water3.2 tbsp (48 g)

Cost$0.74

A single all-butter crust for a standard 9-inch pie uses about 1.1 cups of flour and just under 1 stick of butter, costing roughly $0.74 in ingredients.

29" Double Crust — All-Butter (1 Pie)

Inputs

Pan Size9" standard (1.25" depth)

Crust TypeDouble (top + bottom)

Dough StyleAll-Butter

Number of Pies1

Result

Total Dough20.7 oz (588 g)

Flour2.3 cups (288 g)

Butter1.7 sticks (193 g)

Ice Water6.8 tbsp (101 g)

Cost$1.56

A double crust needs 2.1 times the dough of a single crust. Two sticks of butter covers the 1.7 sticks needed with a small margin for rolling and trimming.

3Holiday Batch — 4 Double-Crust Pies (Butter-Shortening)

Inputs

Pan Size9" standard (1.25" depth)

Crust TypeDouble (top + bottom)

Dough StyleButter-Shortening

Number of Pies4

Result

Total Dough83.0 oz (2,352 g)

Flour9.4 cups (1,170 g)

Butter3.4 sticks (386 g)

Shortening13.6 oz (386 g)

Cost$1.32/pie ($5.26 total)

Baking 4 double-crust pies with butter-shortening dough requires about 9.4 cups of flour and 3.4 sticks of butter plus 13.6 oz of shortening. Total material cost is around $5.26.

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Frequently Asked Questions

How much dough do I need for a 9-inch pie crust?

A standard 9-inch single pie crust needs about 280 grams (9.9 oz) of dough. For a double crust with top and bottom, you need roughly 588 grams (20.7 oz). That translates to about 1.1 cups flour and 0.8 sticks of butter for a single all-butter crust, or 2.3 cups flour and 1.7 sticks for a double.

Single crust (9" standard): 280g dough = ~1.1 cups flour + 0.8 sticks butter
Double crust (9" standard): 588g dough = ~2.3 cups flour + 1.7 sticks butter
Lattice top (9" standard): 448g dough = ~1.8 cups flour + 1.3 sticks butter
Deep dish adds 40% more dough due to the taller sides
Scale factor = (diameter/9)² × (depth/1.25) for other pan sizes

Pan Size	Single Crust	Double Crust	Flour (Double)
8" standard	220g / 7.8 oz	463g / 16.3 oz	~1.8 cups
9" standard	280g / 9.9 oz	588g / 20.7 oz	~2.3 cups
10" standard	346g / 12.2 oz	726g / 25.6 oz	~2.8 cups
12" deep dish	500g / 17.6 oz	1050g / 37.0 oz	~4.1 cups

What is the best flour to butter ratio for pie crust?

The classic all-butter pie crust uses a 3:2 flour-to-butter ratio by weight (67% butter relative to flour). For every 1 cup of flour (125g), use about 7 tablespoons (84g) of cold unsalted butter. This creates the flakiest crust with the richest flavor.

All-butter (flakiest): 67% fat = 7 tbsp butter per cup of flour
Butter-shortening (most tender): 33% butter + 33% shortening per cup flour
Lard (traditional): 50% fat = 4 tbsp lard per cup of flour
Cream cheese dough: 50% cream cheese + 50% butter relative to flour
Water is 33–35% of flour weight — add gradually until dough just holds

Dough Style	Fat %	Water %	Best For
All-Butter	67%	35%	Fruit pies, flaky texture
Butter-Shortening	66%	33%	Tender crusts, beginners
Lard	50%	38%	Savory pies, ultra-flaky
Cream Cheese	100%	15%	Tarts, hand pies

How many sticks of butter for a double pie crust?

A double all-butter crust for a standard 9-inch pie needs about 1.7 sticks (193g) of cold unsalted butter. Round up to 2 sticks to have a small margin. For an 8-inch pie, 1.3 sticks suffice; for a 10-inch pie, plan on 2.1 sticks.

8" double crust: ~1.3 sticks (148g) of butter
9" double crust: ~1.7 sticks (193g) of butter
10" double crust: ~2.1 sticks (238g) of butter
12" deep dish double: ~3.0 sticks (341g) of butter
Always use cold butter, cubed into 0.5" pieces and frozen 15 min before mixing

How much does homemade pie crust cost vs store-bought?

Homemade all-butter pie crust costs about $0.74 for a single 9-inch crust and $1.56 for a double. A frozen store-bought crust (Pillsbury, Marie Callender’s) runs $3–$4. Bakery-quality pre-made crusts cost $5–$8. Homemade saves 50–80% per pie.

Homemade single crust: ~$0.74 (flour $0.14 + butter $0.61)
Homemade double crust: ~$1.56 (flour $0.29 + butter $1.27)
Frozen store-bought (Pillsbury): $3.00–$4.00
Bakery pre-made crust: $5.00–$8.00
Lard crust is cheapest at ~$0.55 single; cream cheese is most expensive at ~$1.20

Type	Single Crust	Double Crust	Savings vs Store
All-Butter	$0.74	$1.56	56–79%
Butter-Shortening	$0.62	$1.30	63–83%
Lard	$0.55	$1.16	67–85%
Store-Bought	$3.00–$4.00	$6.00–$8.00	—

Should I use butter or shortening for pie crust?

Butter produces the flakiest, most flavorful crust but is harder to handle because it melts quickly. Shortening makes a more tender, forgiving crust that holds its shape better. Many bakers use a 50/50 blend for the best of both worlds — flavor from butter, tenderness from shortening.

All-butter: best flavor, flakiest layers, melts faster so work quickly
All-shortening: most tender, easiest to roll, bland flavor
50/50 butter-shortening: balanced flavor and texture, great for beginners
Lard: flakiest of all fats, mild flavor, ideal for savory pies
Cream cheese: richest dough, minimal water needed, stays tender even cold

How do I scale pie crust for different pan sizes?

Scale by the ratio of pan areas and depths. The formula is (new_diameter / 9)² × (new_depth / 1.25) relative to a standard 9-inch pan. A 10-inch pan needs 23% more dough than a 9-inch. A 12-inch deep dish needs about 2.5 times as much.

8" pan: scale factor 0.79 (21% less dough than 9")
9" pan: scale factor 1.0 (baseline = 280g single crust)
10" pan: scale factor 1.23 (23% more dough than 9")
12" pan: scale factor 1.78 (78% more dough than 9")
Deep pans (1.75"): multiply by 1.4; extra deep (2.5"): multiply by 2.0

Pie Crust Calculator — Dough Amounts, Ingredients & Cost

Get precise ingredient amounts for homemade pie crust in any pan size with baker’s percentages

Total Dough

9.9 oz

Flour

1.1 cups

Cost

$0.74/pie

Pan Diameter

Pan Depth

How Many Pies?

Quick Presets