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Einz, Zwei, Drei
(1-2-3 Pie Crust Recipe

Beef Schaschlik

A simple rule of thumb recipe for a popular German pie crust


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Prep time: | Cook time: | Total time: | Yield: 8 cups , Serving size: 1 cup | Calories per serving: 276 gr| Fat per serving: 14 gr | carbs per serving: 21 gr | protein per serving: 3 gr

Einzi Johnson taught me this little trick for remembering a popular German pie crust recipe.

1 part sugar, 2 parts butter and 3 parts flour.
an egg then brings it all together.

Mürbe means crispy, brittle, tender, mellow -- "short", specifically when referring to pastry. In other words, a very buttery pastry -- like all good tart bases, croissants, etc.

Teig means Dough

This dough can be used for dumplings, Dessert Maultaschen, Kuchens and anything else you can think of.



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You start out with,

1 part sugar like .................100 grams or 1/2 cup

2 parts cold butter...............200 grams or 2 tablespoons shy of 1 stick

and 3 parts flour .................300 grams or 2 1/2 cups

Then you add an egg or just an egg yolk if you want it more crumblier.

Most electronic digital scales you buy now have a grams or ounces choice and you can
easily measure this out.


1. Put the flour on the counter and make a well in it.

2. Put the sugar in the center and add the butter cut into chips and work it into the sugar.
Some like to mix this in a bowl .

3. Add the egg or just the yolk into the sugar and butter and work in.

4. Work the butter mixture into the flour to make a dough.

5. Wrap the dough up in plastic or cover with a towel and refrigerate for 2 hours.

6. You can use this for Shortbread cookies as well as a pie crust.

If you want to listen to how the word
sounds, and how this simple pastry dough is made here is a video.

This one is for a sweet pie crust
(Sußer Mürbeteig)


More German Desserts and Links

Puff pastry with creme filling


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Last updated August 9, 2013