Swedish Rich Short Pastry (Mördeg)
Ingredients: Metric Units
1 1/2 c flour
1 tsp salt
8 Tbsp butter (1/4 lb., 1 stick)
water (as needed)
1 egg yolk
1 tsp salt
8 Tbsp butter (1/4 lb., 1 stick)
water (as needed)
1 egg yolk
Directions:
Sift together flour and salt.
Cut butter into small pieces, then cut into flour, either using a fork or a pastry blender
.
Combine until flour-butter mixture resembles coarse meal (little bitty balls).
Add egg yolk and enough water to create a coherent dough.
Let stand in a cool place 1 to 2 hours.
Press into baking pan and bake 15 minutes at 400°F.
Cut butter into small pieces, then cut into flour, either using a fork or a pastry blender
.
Combine until flour-butter mixture resembles coarse meal (little bitty balls).
Add egg yolk and enough water to create a coherent dough.
Let stand in a cool place 1 to 2 hours.
Press into baking pan and bake 15 minutes at 400°F.
Submitted by Gretchen Grant
Contributed on: Wednesday March 8th, 2006 and modified on Wednesday March 8th, 2006
Contributed on: Wednesday March 8th, 2006 and modified on Wednesday March 8th, 2006