Mürbe Teig Tender Crust For Pies Or Torten Recipes
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
TENDER AND TASTY PIE PASTRY
Provided by Tyler Florence
Categories dessert
Yield Yield: 2 (9-inch) crusts
Number Of Ingredients 9
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.
BASIC TART CRUST - TORTENBODEN
A response to a recipe request on the boards, here's a basic tortenboden. Based on recipe from "German Cookery" by Elizabeth Schuler.
Provided by Julesong
Categories Dessert
Time 45m
Yield 1 tortenboden
Number Of Ingredients 9
Steps:
- Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
- Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
- Sift together the flour, salt, and baking powder.
- Combine all mixtures.
- Beat the egg whites until fluffy, then fold them into the mixture.
- Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
- Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
TENDER PIE CRUST
Categories Quick & Easy Vinegar Fall Summer Bon Appétit
Yield Makes 2 dough disks (enough for 2 nine-inch pie crusts)
Number Of Ingredients 6
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.)
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.
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