Easy Sweet Pie Base (from scratch)

Here is an easy pie base that I used for my Maple Pecan Pie. This is a great and simple recipe for making a sweet pie base for any baking. It just tastes better when you make these things from scratch!

Easy Sweet Pie Base

This makes a base for one full sized pie or tart.

Ingredients:

  • 225g plain/ all-purpose flour
  • 110g butter (cut into small chunks)
  • 80g white sugar
  • 1 large egg
  • 2 Tbs milk

Preparation:

  1. For the shell,  in a large bowl crumb together the butter and the flour until you get a bread crumb consistency (like making crumble topping).     DSC_0438
  2. Mix in the sugar.
  3. Add the egg and enough milk (about 1-2 Tbs) to form a soft dough. Knead with your hands to get a good idea of the consistency. The dough should be soft and a bit sticky.
  4. Flour your counter liberally and roll the dough out, so it is slightly larger than your pie/tart pan and still is several mm thick, so will hold the filling well.     DSC_0439
  5. Carefully lift the dough and place over your pan.
  6. Being very gentle, press the dough to the base and then into the flutes up the sides of the pan being cautious as the pasty with rip easily. Use the edge of the pan to cut the edges of the dough off, so none sticks over the top of the pan.     DSC_0441
  7. Set the shell aside and start on the filling.

Now you can make up any sweet pie or tart that you want!

Here is an easy to print version:

Easy Sweet Pie Base

Ingredients:

  • 225g plain/ all-purpose flour
  • 110g butter (cut into small chunks)
  • 80g white sugar
  • 1 large egg
  • 2 Tbs milk

Preparation:

  1. For the shell,  in a large bowl crumb together the butter and the flour until you get a bread crumb consistency (like making crumble topping).
  2. Mix in the sugar.
  3. Add the egg and enough milk (about 1-2 Tbs) to form a soft dough. Knead with your hands to get a good idea of the consistency. The dough should be soft and a bit sticky.
  4. Flour your counter liberally and roll the dough out, so it is slightly larger than your pie/tart pan and still is several mm thick, so will hold the filling well.
  5. Carefully lift the dough and place over your pan.
  6. Being very gentle, press the dough to the base and then into the flutes up the sides of the pan being cautious as the pasty with rip easily. Use the edge of the pan to cut the edges of the dough off, so none sticks over the top of the pan.
  7. Set the shell aside and start on the filling.
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