This technique goes with our Fiji Custard Pie Recipe and shows how to shape the base by hand instead of rolling dough.
Pressing the dough directly into the tray is part of what makes this style of pie practical and familiar. It also helps create the thicker, softer pastry base used in many Fiji-style custard pies.
How to Press the Dough Evenly
- Lightly grease the tray first.
- Start from the center and work outward.
- Use your fingertips instead of pushing with your whole palm.
- Keep the corners and edges close in thickness to the middle.
- Check the surface before baking and patch any thin spots.
Mistakes to Watch For
- Leaving the edges much thicker than the center
- Pressing too hard in one area and making holes
- Forgetting to grease the tray first
- Rushing the shaping and ending up with an uneven base
For the full dough method, see soft pastry base for Fiji custard pie.
FAQ
Do I need a rolling pin for this base?
No. The dough is meant to be pressed into the tray by hand.
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How thick should the pressed base be?
It should look even across the tray, without very thick corners or very thin middle sections.
Can I fix cracks before baking?
Yes. Press a little extra dough into any gaps or thin spots before the tray goes into the oven.
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When you are ready for the full dessert, use the complete Fiji Custard Pie Recipe.
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