Pie Crust (Kuchenteig)

This pie crust works for both sweet and savoury Swiss pies. Some people like their sweet pie dough a little sweet, if you do too you can always add a little sugar to the dough.


  • 200g flour
  • 1/2 tsp salt
  • 75g butter, cubed, cold
  • 1dl water


Mix flour and salt in a bowl (and a little sugar if you prefer your dough sweet).

Add the butter and rub it into the flour until the mixture resembles breadcrumbs.

Add the water, and only quickly mix it together until the dough is formed. Don’t knead it to keep it nice and soft. Flatten it out a little and let it rest in the fridge for 30 minutes.

Recipes with pie crust

Rhubarb pie

5 thoughts on “Pie Crust (Kuchenteig)”

  1. Hi! I grew up in Zurich (erlenbach, actually) and have been living in the States for over 20 years. My grandmother used to make an Oepfel-Waehe that I’m attempting to recreate with a bed of crushed hazelnuts and apples… thankfully your website clarifies how to make Kuchenteig but I’m curious what apples you might recommend for baking … any thoughts ? There are so many varieties.

    1. Little Zurich Kitchen

      Hello! Ah that’s great that my recipe can help you out. You can use the measurements for the cream-egg mixture of the plum tart on my website, and all the other measurements too, they’re exactly the same for the Öpfelwähe. And as you surely know you can either coarsely grate or slice the apples. As for apple varieties, I’d highly recommend a cooking apple variety, hence a more tart/sour variety. These are the apples that have a more intense taste after baking. The modern, sweet varieties that are being sold for eating uncooked don’t have much flavour anymore once baked. I hope this helps!

  2. Hi, when I was in Switzerland, I had an amazing apricot kuchen in Zermatt that I want to make. They called it kuchen but it looked like a tart to me. It had the custard-type filling. Do you know where a recipe would be for this? Also want to make a rhubarb one.. they were absolutely incredible. My ancestors are from Switzerland, and my grandma used to make rhubarb pie just like these tarts. We didn’t realize it came from Switzerland until we visited there! Your website is very helpful. 🙂

  3. Hello!
    Would you please share what kind of flour and butter you used for the dough.
    I have just moved to Switzerland and have tried various flours and butters but somehow the dough is too hard to work it or too soft.

    1. Little Zurich Kitchen

      I use the Kochbutter and just normal Weissmehl, or half Weissmehl and half Ruchmehl. The hard- or softness you can steer by cooling it down. The longer in the fridge, the harder. The warmer, the softer.

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