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Unbaked pie crust pressed into a fluted tart pan on a wooden surface

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
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour
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.
    Bowl of flour and sugar being combined with a wooden fork
  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.
    Hands using a fork to cut butter into flour mixture
  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.
    Wrapped pie dough resting on a floured surface
  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.
    Fork pressing pie dough into a fluted tart pan

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.