1/8" or 1/4" for pie crust?

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This is a pie shell that I rolled to 1/8" thickness and blind baked, then filled with a chocolate pudding filling I made myself.

Is this not too thin for a pie crust? Everybody seems to recommend 1/8" for a pie crust, but it simply seems like way too little (the pie dough is a butter crust btw).

I use a rolling pin with attachments that evenly roll the dough to a certain thickness. I'm going to try 1/4" next, but I don't think I'll have enough dough for that. 350 grams was the amount I used for this crust, and it was barley enough.

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Posted: 6 months ago
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