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.
Mix the flour, sugar, and salt in a medium bowl. Add the butter. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Using a fork, stir in the egg and mix well until the dough is moistened and holds together when pressed between your fingers. If necessary, add water,
© 2002 All rights reserved. Published by Echo Point.