Einz, Zwei, Drei Mürbeteig – Easy 1-2-3 German Pie Crust

Classic German Mürbeteig follows the famous 1-2-3 ratio (1 part sugar, 2 parts butter, 3 parts flour), making it incredibly easy to remember and perfect every time.

The result is a tender, buttery shortcrust that’s lightly sweet and versatile.

It’s ideal for fruit tarts, cheesecakes, jam-filled cookies, or rustic pies, and can be baked blind or filled and baked together with your favorite toppings.

Einz, Zwei, Drei Mürbeteig

Einz, Zwei, Drei Mürbeteig is a classic German shortcrust pastry built on the famous 1-2-3 ratio: 1 part sugar, 2 parts butter, 3 parts flour.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: German

Calories: 260

Ingredients Equipment Method Video Notes

Ingredients

  

• 2 ½ cups (300g) all-purpose flour
• 14 tbsp (200g) cold unsalted butter cubed
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 pinch salt
• ½ tsp vanilla extract or vanilla sugar optional
• 1-2 tbsp cold milk or water only if needed

Equipment

• Mixing bowl
• Kitchen scale recommended for accuracy
• Pastry cutter or fork or hands
• Plastic wrap
• Rolling pin
• 9-inch (23cm) tart or pie pan
• Oven
• food processor can be used for faster mixing Alternative

Method

 

1. Prepare the Ingredients: Measure all ingredients precisely. Keep the butter cold for a flaky texture.

   Mix Dry Ingredients: In a large bowl, combine flour, sugar, and salt.
   
2. Cut in Butter: Add the cold butter cubes. Using a pastry cutter, fork, or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.

   Add Egg: Add the egg (and vanilla if using). Mix gently until the dough just starts to come together.

   If the dough is too dry, add cold milk or water 1 tablespoon at a time.
   
3. Form and Chill: Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Roll Out: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness.
   
4. Line the Pan: Carefully transfer the dough into your pie or tart pan. Press gently into the edges and trim excess.

   Blind Bake (Optional): Preheat oven to 350°F (180°C). Prick the base with a fork, line with parchment paper, and fill with baking weights or dried beans. Bake for 15–20 minutes, removing weights halfway if a lightly golden crust is desired.
   

Video

Notes

Cooking Tips

• Always chill the dough to prevent shrinking during baking.
• For a savory version, reduce sugar to 20 g and add herbs or spices.
• If cracks form while rolling, simply press the dough back together, Mürbeteig is forgiving.
• Blind bake fully for custard or no-bake fillings.

Perfect Pairings for Einz, Zwei, Drei Mürbeteig

Classic German Mürbeteig carries a gentle sweetness and a buttery structure that supports many fillings and finishes. Tart fruits work especially well because their acidity balances the dough and keeps desserts feeling light rather than heavy.

Cream-based components contribute softness and contrast to the crumbly crust. Vanilla custard, quark, pastry cream, and mascarpone each bring a smooth texture that pairs naturally with baked dough.

Visual and flavor refinements often come through simple additions, including a light dusting of powdered sugar or a thin coating of apricot jam that seals moisture and adds gentle sweetness.

Nut-based pairings introduce crunch and depth, making desserts feel more complete without overpowering the base. Almonds, hazelnuts, and walnuts fit seamlessly into the structure, either ground into fillings or sprinkled on top before baking.

Modern flavor combinations bring contrast while respecting the dough’s simplicity. Dark chocolate offers bitterness that sharpens sweet fillings, while caramelized pears provide soft texture and mellow sugar notes.

Citrus-based fillings, such as lemon or orange curd, create brightness that cuts through butter and sugar.

Read more: How to make homemade pretzels traditionally like German ones?

Summary

Einz, Zwei, Drei Mürbeteig proves how simplicity can lead to exceptional results in baking. Balanced sweetness, tender texture, and reliable structure allow countless flavor combinations to work in harmony without overpowering the crust itself.

Fruit, cream, nuts, spices, and chocolate each interact smoothly with the dough, giving bakers freedom to create desserts that feel intentional and well composed.

Creative choices and seasonal ingredients keep recipes fresh while honoring traditional roots. Careful pairing enhances texture, aroma, and visual presentation, turning a simple crust into a refined foundation for desserts suited to everyday baking or special occasions.

With thoughtful combinations, Einz, Zwei, Drei Mürbeteig remains a dependable base that supports both classic favorites and inventive ideas.