Like a pie crust but made with egg and butter, this dough bakes up with a richer flavor. Use this dough for filled pastries such as Sambusak or Quiche Lorraine.
Check out this glossary entry for more information on German Mürbeteig.
- 2 ccups/250 grams flour
- 9 tablespoons/125 grams butter (cold)
- 1 small egg
- 1 pinch salt
- 1 to 2 tablespoons water
- Sift the flour into a mound on a work surface and make a well in the middle. Place the egg and salt in the well and small pieces of butter around the rim.
- Using cold hands, mix carefully and quickly from outside to inside of the flour, incorporating the butter and egg as you go.
- When the ingredients are clumping up, add a bit of cool water until you can gather the dough into a smooth ball.
- Wrap the ball in plastic wrap or aluminum foil and place in the refrigerator for 1 to 2 hours.
- Preheat oven to 350 - 390°F (180 - 200°C).
- Roll out the dough on a lightly floured board and use it to line pastry or pie tins. Prick with a fork if they are being pre-baked.
- If the pastry has a top crust, make sure you cut a hole or small slits to let steam escape.
- You can brush the dough with a little egg yolk mixed with water for a glaze.
- Bake pie shell or pastries for 20 minutes, or until crust is light brown.
Another way to work the dough is to cut the butter into the sifted flour and salt. Beat the egg with a tablespoon of water until smooth. Pour the egg over the crumbly flour mixture and mix lightly until the dough forms a ball. Add more water if necessary. The dough is flakier this way and the egg does not form little clumps. You can replace the water with white wine if you wish (See this recipe for Nussschnitten - Nut Cake).