Murbeteig or Sugar-Cookie Dough

Name: Murbeteig or Sugar-Cookie Dough
Total time: 20 min
Yield: One 10-inch pie crust
Cuisine: german
Ingredients: 1/3 cup granulated sugar; 2/3 cup unsalted butter, at room temperature; pinch of salt; 1 small egg; 2 or 3 drops of vanilla extract; 2 cups sifted cake flour, approximately

By Mimi Sheraton

Total Time: 20 minutes, plus refrigeration
Rating: 4(20)
Comments: Read comments

Featured in: EASY AS PIE

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Ingredients

Yield:One 10-inch pie crust

⅓cup granulated sugar
⅔cup unsalted butter, at room temperature
pinch of salt
1small egg
2 or 3drops of vanilla extract
2cups sifted cake flour, approximately

Ingredient Substitution Guide

Preparation

Step 1
Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
Step 2
Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. It is not necessary for the mixture to be fluffy and it should remain light in color. Add and stir in lightly the salt, egg and vanilla.
Step 3
Add flour in thirds, stirring in with paddle or spoon. Add just enough to make a dough that forms a mass and that is very soft but not sticky. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
Step 4
Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe.