Dough table for sweet and savory pies, 
by type, use and size of the pan.

Whenever there is a tart to prepare, whether it is sweet or savory, closed or open, there is a choice of dough to use.

One fine day, I made up my mind and I collected all the doughs that I usually use in a single table or table, if you like.

And I hung it in the kitchen!

Of course there can always be small additions to be made depending on the result: for example if you use a shortcrust pastry for a sweet preparation, a little sugar, as needed, added to the dough, cannot and must not be refused.

The bases, in any case, are always flour and butter ... and here someone could already add:
yes, but for the dough of that cake I replace it with lard

And another say:
I milk derivatives, like butter, I just can't digest them ...

Here, replacements are always possible and, in other parts of this messy recipe book of mine, I have also included a classic shortcrust pastry that also includes the use of one part of lard (from Artusi) and another in which the butter is replaced from olive oil.

However, the following are the most usual preparations and that cover most of the uses.

Some might wonder what I mean by the wordings with lid e open… Simply those tarts completely closed by a lid (suitably perforated) or by a thick braided shortcrust pastry mesh.
If you are satisfied with decorating with strips, the dough cutouts are usually enough!

The quantities are indicated for the standard size of the pan, in centimeters.

And they are designed to be laid down to a thickness of three millimeters.

Here is the table and, at the bottom of the page, also the link to download and print the PDF of the same.

Ready to hang on the kitchen wall!

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download. 
• Do not hesitate to contact me, for any doubt or clarification, also on my Facebook page @lacucinadiFulvio!
• See also: Dessert

Your comments are welcome!
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