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Pie Base

Pie Base is a short pastry. It is unlike hot water pastry and it is not like the typical shortcrust pastry known to loving grandmas the world over, either. It is made by what is referred to as the ‘Creaming Method‘ – a method that has been documented, and known to bakers, since at least the turn of the 19th Century – (p336). This method is an alternative method for making pastry, particularly in hot, arid climates.

In essence this method has part of the flour and all of the fat creamed together first with the water until ‘clear‘ and then the final pastry dough is adjusted with the remaining flour, usually by the experienced touch of a skilled Baker. Understand this well, instead of the flour and fat ratios being fixed and the water ratio being variable, here the fat and water ratios are fixed and the flour ratio is varied until the desired result is achieved.

Method for Making Australian, Hand Held, Pie Base.

Commercial standard pie base pastry mixing method.

* This method comes by the way of the Longford Bakery and Mill, via Tsc Tempest of Villa Tempest.

Ingredients for “short crust paste”

Flour : Shortening : Liquid Ratio

  4   :         2        :      1        Firm short crust paste.

  3   :         2       :       1        Soft/Standard short crust paste.

Note: liquids can be: a) all water; b) water and egg; or c) all egg. Milk can also be used. Shortening can be: a) butter; b) lard; c) vegetable fat (solid); etc

Method (creaming method – used for hot environment)

  1. Combine liquids, shortening, and 30% to 50% of the flour in stand mixer with paddle attachment.
  2. Mix until “clear“ – smooth, elastic and without streaks. Approx. 10 min.
  3. Gradually add remaining flour until dough of desire consistency is formed. ***DO NOT OVER MIX at this stage.
  4. Cover paste and chill for 30 min. to 2 hours (2 hours is better.)
  5. Portion the chilled paste and store cool until ready to use.
  6. Roll out and make pie bases or pastie bases. Fill with filling, top (or seal,) and THEN REST for at least one hour before baking. (the final rest is an ESSENTIAL quality control measure that combats shrinkage.)
  7. Bake in hot oven until Golden brown. (200-220°C, low to middle)

Enjoy!