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
2 Replies to “Pie Crust (Kuchenteig)”
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.
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!