In his book Ratios: The Simple Codes Behind the Craft of Everyday Cooking, food writer Michael Ruhlman reveals the cooking codes professional cooks use all the time. Here is Michael's formula for pie dough:

3 parts flour : 2 parts fat : 1 part liquid

By way of example, Ruhlman explains his method:

  • 12 ounces flour
  • 8 ounces butter (2 sticks)
  • 4 ounces cold water