Mrbe Teig Tender Crust For Pies Or Torten Recipes

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

MüRBE TEIG - TENDER CRUST FOR PIES OR TORTEN

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.

TENDER AND TASTY PIE PASTRY

Steps:

• Combine dry ingredients in a chilled large stainless steel bowl. Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal. Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour
• Grease and flour a 9-inch pie pan. Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust. Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess. Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling. Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust.
• Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting.
• *Variation: Substitute vegetable oil for shortening for a pat in the pan crust.

TENDER PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

OUR FAVORITE PIE CRUST RECIPE-HOW TO MAKE A TENDER PIE CRUST

Steps:

• For a flaky, tender crust (as opposed to one that's harder, mealy, and more cookie-like), the following works well.
• Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
• Cut in half of the fat, working the mixture until it's mealy and crumbly.
• Place the reserved flour on your work surface, and coat the remaining fat with the flour.
• Use a rolling pin or the heel of your hand to flatten the fat till it's about 1/2-inch thick.
• Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it's evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
• Sprinkle the liquid(s) over the dough while tossing with a fork.
• Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
• Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
• Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
• Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
• (If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water.
• Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.).
• When you're "ready to roll," remove the dough from the fridge.
• If the dough is made with all lard and/or vegetable shortening, you'll be able to work with it directly from the refrigerator.
• A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
• Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
• Roll the dough to the size needed (about 13 inches for a 9-inch pie).
• Fill and bake as directed in your recipe.
• Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.