Dough & Pastry cups
Pastry Filling Quantity Calculator
How much fruit for a deep-dish pie, pastry cream for 24 éclairs, or ricotta for a dozen cannoli? Pick the pastry and filling and get the amount, with the recipe scaled to match.
How to use it
- Choose the pastry and how many.
- Pick the filling (and the fruit for fruit pies).
- Make the amount shown; fruit pies are piled high because fruit shrinks as it bakes.
How it works
Each pastry has a typical filling volume: a standard 9-inch pie holds about 3 cups of cream or custard and takes about 6 cups of raw sliced fruit, which cooks down by about a third. Cream puffs take about 2 tablespoons, éclairs 3 and cannoli ¼ cup.
Fillings scale from tested base batches; fruit pies get sugar, cornstarch and lemon in standard proportions for the fruit you choose.
Assumptions and limits
- Pie plates and tart pans vary; amounts are for standard sizes.
- Fruit volumes are sliced, prepared fruit.
Tips
- Thicken juicy fruit pies until the filling bubbles thickly in the center.
- Chill pastry cream with plastic wrap pressed on its surface so no skin forms.
- Fill cream puffs and cannoli just before serving so they stay crisp.
Recipes to try it with
Questions
How much fruit for a 9-inch pie?
About 6 cups of sliced fruit for a standard pie and 8 cups for a deep-dish pie.
How much pastry cream to fill 24 éclairs?
About 4½ to 5 cups, roughly 3 tablespoons each.
How much filling for a 9-inch tart?
About 2½ cups of pastry cream, curd or frangipane.
How much cornstarch for fruit pie?
About 2 tablespoons per 6 cups of apples and 3 to 4 tablespoons for juicy berries or cherries.