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from http://www.buzzle.com/articles/crust-recipe-how-to-make-pie-crust.html 12 cuillères à soupe (170 grammes) d 16/12*170=226.66666667 Ingredients 3 cups all purpose flour, plus extra flour for rolling, 225g chilled butter in form of small cubes, 1 cuillère à café sugar, 3 to 6 tablespoon of ice cold water and salt according to your taste. Preparation At first, let us start cutting the lump of butter in to small cubes (around ½ inch size). After making these small cubes we have to keep them in freezer for a shorter duration of 20 min. so that they will get solidified and perfectly chilled. Now let us go for the dough. Mix homogeneously flour, salt, sugar, and pulse with help of food processor. Add butter and pulse in a ratio 6: 8. Mix it well till it resembles something like our coarse meal. Check the size of butter pieces, a pea size is preferable. Now start adding water gradually and slowly so that it begins to clump together. Check the crumbliness of dough. It’s very easy. Just pinch some of the dough and see whether it holds together or not. Now remove the formed dough carefully from the food processor and allow it to get settled on a clean surface. Shape the dough in two discs with a care such that they should not be over kneaded. If you have followed the correct procedure then still you will be able to see small bits of butter. This butter pieces will help your crust to be flaky. Now put your discs in refrigerator for another 1 hour after wrapping them in plastic. After 1 hour remove one of the discs from refrigerator sprinkle some flour on top of the disc, roll out the dough with a rolling spin by using metals spatula. It should not stick the surface below but if at all this thing happened then sprinkles some more flour to avoid the dough from sticking. Gently fold the dough and press down to the line the pie dish with the dough. Start filling to the pie. When you are ready, take the second disk of dough as the before one, turn it over on the top of the filling and pinch the top and bottom of dough together firmly. Take out the excess of dough; fold it with the edge of the pan using thumb. Score the top of the pie with long cuts sufficient for the steam from the cooking pie can escape.