This method is used in our Fiji Custard Pie Recipe (Island-Style, Authentic) and reflects the soft, pressed pastry base commonly used in Fiji.
Unlike rolled pie dough, this base is mixed and pressed directly into the baking tray. It bakes lightly and stays tender, allowing the custard to remain the focus.
Key Tips
- Cream butter and sugar thoroughly before adding eggs
- Dough should be soft, not dry
- Press evenly to avoid thick and thin spots
- Pre-bake until just golden, not hard
Common Mistakes
- Overbaking, which dries the base
- Adding too much flour, making it tough
This method produces a soft, cake-like base that supports custard without overpowering it.
Used in:
- Fiji Custard Pie Recipe (Island-Style, Authentic)
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