Thin Pie Bottom



This specialty recipe produces a thin pie bottom that will not stick or shrink. Handles well and reheats well and retains its short eating qualities. This quantity is suitable for a 20 litre bowl.



Group 1
  • g/ml:
    2000
    60
    50
    1100
  • Ingredients
    Bakers Flour
    Salt
    Milk Powder
    EOI Vantage, EOI Trio or EOI Duo
  • Method:
    Use dough hook and low speed. Rub together Group 1 until EOI Vantage, EOI Trio or EOI Duo is well distributed.
Group 2
  • g/ml:
    1500
  • Ingredients
    Water
  • Method:
    Add Group 2 and mix well to a clear dough.
Group 3
  • g/ml:
    2000
    50
  • Ingredients
    Sponge Flour
    Baking Powder
  • Method:
    Add Group 3 and mix to a clear smooth dough.
    DO NOT OVERMIX

Additional Information:

And use either:
EOI Vantage, Trio or Duo

Recipe Uses:

Vantage 15kg

Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

Trio 15kg

Traditional shortening used for pie base and quiche.

Duo 12kg

High quality shortening plasticised for pie base and quiche.



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