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Appears in
German Heritage Baking: Volume 1
German Heritage Baking

By Heidrun Metzler

Published 2024

  • About
For new bakers, preparing a Mürbeteig may take upward of fifteen minutes. Once bakers have grown accustomed to the technique, they can have a Mürbeteig crust prepared in under five minutes. Working quickly is important to keep the butter cool, but do not let time force too much pressure. Leisure is a great luxury in baking.

Mürbeteig dough also needs time to chill before molding it into the baking dish or pan. For each recipe in this chapter, chill dough for thirty minutes, except for the Apfelstrudel (Apple Strudel) dough, which rests under a heated pot for thirty minutes instead. Preparing the fillings will usually take about that length of time, for some pies, a bit longer. For that reason, always prepare the crust before preparing the filling.

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