Heide's German pie crust (Mürbteig) Christmas Baking with SusieJ

Measurements [metric]

  • 5 1/4 c flour
  • 1 1/2 Tb baking powder
  • pinch salt
  • 1 c sugar
  • 1 1/2 c butter
  • 2 eggs
  • 3/4 c oil
  • 2 to 3 Tb cold water

With a stand mixer or powerful hand mixer, mix all ingredients until combined in rough crumbs. Turn onto the counter and knead by hand until a smooth dough forms.

Divide into three equal portions. Roll to desired size on a lightly floured work surface. Can be frozen.

This is the dough used in German pies like Käsekuchen and Apfelkuchen. It resembles more of a shortbread than a flaky American crust. It is much more forgiving than an American crust. The recipe makes three crusts, and easily freezes.