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Murbteig Pastry

Western.Chefs's picture
Ingredients
  Sifted flour 2 Cup (32 tbs)
  Superfine sugar 1⁄2 Cup (8 tbs)
  Lemon 1 , rind grated finely
  Chilled butter/Margarine 3⁄4 Cup (12 tbs)
  Egg yolks 3 , lightly beaten
Directions

Sift flour with sugar and mix in lemon rind.
Cut in butter with a pastry blender until mixture resembles fine bread crumbs.
Add yolks and mix with a fork until pastry forms a ball. (You may have to use your hands at the end, but handle as lightly as possible.)
Wrap pastry and chill 1 hour.
Using short, light strokes, roll on a lightly floured board into a circle 3" larger than the pan you're using; fit into pan, trimming edges to hang evenly 1" all round.
Roll overhang under until even with rim and crimp.
Chill pie shell 2 hours.
Preheat oven to 450° F.
Prick bottom and sides of pastry with a fork, line with wax paper and fill with rice or dried beans to weight down.
Bake 5 minutes, lift out paper of rice, reduce oven to 350° F. and bake 12 minutes longer until golden.
Cool pie shell before filling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Freezed
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Servings: 
4

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