Short Crust Dough

Murbteig

Preparation info

  • Makes about

    1½ pounds

    • Difficulty

      Easy

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Kaffeehaus

By Rick Rodgers

Published 2002

  • About

In European kitchens, this dough is memorized by most cooks. They use it when they need a sweet, crumbly butter dough for cookies or tarts. In the metric system, it’s easy to recall. In fact, some people call it “3-2-1 dough” because it consists of three parts flour, two parts butter, and one part sugar (here, 300, 200, and 100 grams) with an egg or a bit of water to hold it together. Be sure to keep the butter cool while working it into the flour. If it softens (Viennese call this “burning the butter”), the crust will not be crisp.

Ingredients

    Method

    Part of