By Rick Rodgers
Published 2002
This short-crust dough is used to make a crisp, crumbly, but sweet crust (mürb means “tender” or “soft”). It is known to many bakers as “3-2-1 dough” because its basic proportions (by weight) are three parts flour, two parts butter, and one part sugar.
© 2002 All rights reserved. Published by Echo Point.
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