Mrbe Teig Tender Crust for Pies or Torten
Give your pies and torten the perfect foundation with this Mrbe Teig Tender Crust recipe—a German-inspired shortcrust pastry that is buttery, crumbly, and melt-in-your-mouth delicious. Crafted with just six simple ingredients, including cold butter and a rich egg yolk, this dough achieves an unbeatable tenderness, making it ideal for both sweet and savory creations. The key to its perfection lies in working quickly to keep the butter cold and resting the dough in the fridge to maintain its structure. Whether you're filling it with seasonal fruit, creamy custards, or savory quiches, this versatile crust will elevate your baking game with its delicate texture and impeccable flavor. Easy to prepare in just 20 minutes, this recipe is a must-have for any baking enthusiast looking to master the art of pie and tart-making. Perfect for keywords like "tender pie crust," "German shortcrust pastry," and "easy homemade tart dough."
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 1 tablespoon Cold water (optional, as needed)
- 1 pinch Salt
Instructions
Prepare your workspace by lightly flouring your countertop or pastry board.
In a large mixing bowl, whisk the all-purpose flour, granulated sugar, and a pinch of salt until combined.
Add the cold, diced unsalted butter to the bowl. Using a pastry blender or your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Work quickly to ensure the butter stays cold.
Make a small well in the center of the mixture and add the egg yolk. Gently mix the ingredients together with your hands or a fork until the dough starts to come together.
If the dough feels too dry and crumbly, add up to 1 tablespoon of cold water, a little at a time, until the dough holds together. Be careful not to overhydrate.
Turn the dough out onto the floured surface and knead it lightly a few times until it forms a smooth ball. Avoid over-kneading to ensure the crust stays tender.
Flatten the dough ball into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter solidify and prevents the dough from shrinking during baking.
When ready to use, roll out the chilled dough on a floured surface to your desired thickness (typically 3-4 mm for pies and torten). Transfer it to your pie or tart pan, trim the edges, and fill or blind bake as needed for your recipe.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 51.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
