Best Mürbe Teig Tender Crust For Pies Or Torten Recipes
MURBETEIG OR SUGAR-COOKIE DOUGH
Provided by Mimi Sheraton
Categories dessert, side dish
Time 20m
Yield One 10-inch pie crust
Number Of Ingredients 6
Steps:
- Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
- Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. It is not necessary for the mixture to be fluffy and it should remain light in color. Add and stir in lightly the salt, egg and vanilla.
- Add flour in thirds, stirring in with paddle or spoon. Add just enough to make a dough that forms a mass and that is very soft but not sticky. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
- Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe.
MüRBE TEIG - TENDER CRUST FOR PIES OR TORTEN
A simple and delicious pie crust made without rolling. Fill with the fruit filling of your choice. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, salt and sugar.
- Cut in butter with two knives or a pastry blender.
- Add egg yolk and mix thoroughly.
- Press into a pie plate or a spring-form pan to 1/4" thickness.
- Fill with fruit filling of your choice.
- Bake in a 425F oven for ten minutes; reduce to 350F and bake until fruit is soft.
Nutrition Facts : Calories 160, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.8, Sodium 104.6, Carbohydrate 18.1, Fiber 0.6, Sugar 2.2, Protein 2.6
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