{"id":3740,"date":"2025-09-10T12:08:42","date_gmt":"2025-09-10T04:08:42","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3740"},"modified":"2026-05-05T13:11:28","modified_gmt":"2026-05-05T05:11:28","slug":"pie-base-pastry","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2025\/09\/10\/pie-base-pastry\/","title":{"rendered":"Pie Base Pastry"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3740\" class=\"elementor elementor-3740\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2662640c e-flex e-con-boxed e-con e-parent\" data-id=\"2662640c\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6f1a508b elementor-widget elementor-widget-text-editor\" data-id=\"6f1a508b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><a href=\"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-3722\" src=\"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-300x279.jpg\" alt=\"\" width=\"300\" height=\"279\" srcset=\"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-300x279.jpg 300w, http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-1024x952.jpg 1024w, http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-768x714.jpg 768w, http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-1536x1428.jpg 1536w, http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-2048x1904.jpg 2048w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p><p>This pastry is the one I use when I make my <a href=\"http:\/\/thermogourmand.com.au\/index.php\/2025\/05\/07\/meat-pies\/\">Aussie Meat Pie<\/a>s. It&#8217;s sturdy enough to hold a lot of filling without falling to bits with the first bite. Yet, it&#8217;s still melt in the mouth. I use half butter, half lard because this gives the dough the right texture and strength. If you use all butter, it will still work, but may crumble easily.<\/p><p><!--WPRM Recipe 4009--><\/p><div class=\"wprm-fallback-recipe\"><h2 class=\"wprm-fallback-recipe-name\">Pie Base Pastry<\/h2><p><img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-2TN-150x150.jpg\" \/><\/p><div class=\"wprm-fallback-recipe-equipment\">\u00a0<\/div><div class=\"wprm-fallback-recipe-ingredients\"><ul><li>75 g butter (cubed, chilled)<\/li><li>75 g lard (cubed, frozen preferably)<\/li><li>300 g plain flour<\/li><li>1\/2 tsp salt<\/li><li>1 egg (beaten)<\/li><li>~ 100g iced water<\/li><\/ul><\/div><div class=\"wprm-fallback-recipe-instructions\"><ol><li>Add butter, lard and flour to mixing bowl.<\/li><li>Mix 10 sec\/sp 5.<\/li><li>Add beaten egg and 3\/4 of the water.<\/li><li>Mix 10 sec\/sp 4. Check for consistency and add the rest of the water if too dry.<\/li><li>It should come together. If not mix for a further 5 sec\/sp 4.<\/li><li>Tip out on to a piece of plastic wrap and press into a disc.<\/li><li>Refrigerate for half an hour or so to rest.<\/li><li>Divde in half and roll out on a lightly floured Thermomat or bench to around 2-3mm thick.<\/li><li>Cut into rounds the size of your tin. Chill for another 30 minutes before filling and topping with puff pastry. Bake at 200C for 30 -35 minutes.<\/li><\/ol><\/div><div class=\"wprm-fallback-recipe-notes\">\u00a0<\/div><div class=\"wprm-fallback-recipe-meta\"><div class=\"wprm-fallback-recipe-meta-course\">Pastry<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Aussie<\/div><\/div><\/div><p><!--End WPRM Recipe--><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>This pastry is the one I use when I make my Aussie Meat Pies. It&#8217;s sturdy enough to hold a lot of filling without falling to bits with the first bite. Yet, it&#8217;s still melt in the mouth. I use half butter, half lard because this gives the dough the right texture and strength. If&#8230;<\/p>\n<p><a class=\"more-link\" href=\"http:\/\/thermogourmand.com.au\/index.php\/2025\/09\/10\/pie-base-pastry\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":3724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[160,177,233,292],"tags":[],"class_list":{"0":"post-3740","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bread-scones-pastry","8":"category-thermomix","9":"category-tm6","10":"category-tm7","11":"course-pastry","12":"cuisine-aussie","13":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2025\/08\/Pies-TN.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-Yk","jetpack-related-posts":[{"id":2818,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/06\/25\/quick-and-easy-shortcrust-pastry\/","url_meta":{"origin":3740,"position":0},"title":"Quick and Easy Shortcrust Pastry","date":"June 25, 2023","format":false,"excerpt":"This is such a great recipe. I'm not particularly good with pastry. I have hot hands - hence why I consider myself a good bread maker. However, I've never had a failure with this pastry recipe, it's quick, easy and very forgiving. Plus, it's firm enough to use as a\u2026","rel":"","context":"In &quot;Thermomix&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/06\/Pie-4-291x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":932,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/07\/14\/home-made-pies\/","url_meta":{"origin":3740,"position":1},"title":"Home Made Pies","date":"July 14, 2015","format":false,"excerpt":"Home made pies\u00a0are a great way to use\u00a0up left over stews and casseroles. You can use an electric pie maker or non stick pie tins for smaller pies or make a larger one in a high sided flan tin. I like to use these pie tins: I've struggled with finding\u2026","rel":"","context":"In &quot;Bread, Scones, Pastry&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2015\/07\/Pie-B-W.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":136,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/05\/22\/rough-puff-pastry\/","url_meta":{"origin":3740,"position":2},"title":"Rough Puff Pastry","date":"May 22, 2011","format":false,"excerpt":"This recipe\u00a0is entitled Rough Puff Pastry, but it actually turns out just like normal puff pastry! The method is rough, but the pastry sure isn't! This is an easy recipe, but it takes time, lots of waiting time. I start the day before I want to bake. I make three\u2026","rel":"","context":"In &quot;Bread, Scones, Pastry&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/05\/puff-pastry.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2224,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/03\/25\/hot-cross-buns-2\/","url_meta":{"origin":3740,"position":3},"title":"Hot Cross Buns (2)","date":"March 25, 2022","format":false,"excerpt":"Recipe updated 21\/04\/2025. Yes, I have a recipe for Hot Cross Buns on here already. It makes 1 dozen. I like to make a smaller batch so we don't eat as many! I love them toasted and slathered with plenty of butter. You need TIME to make these. Not active\u2026","rel":"","context":"In &quot;Bread, Scones, Pastry&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/03\/HXBunsTN.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2355,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/07\/01\/herb-garlic-scrolls\/","url_meta":{"origin":3740,"position":4},"title":"Herb &#038; Garlic Scrolls","date":"July 1, 2022","format":false,"excerpt":"Do you enjoy garlic\u00a0bread? Here is a different way to make it. Instead of using a baguette, you can make your own scrolls filled with luscious garlic and herb butter, all made in the Thermomix! I had loads of discounted cream in my freezer, so I used it to make\u2026","rel":"","context":"In &quot;Bread&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/06\/Scrolls-TN.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1643,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/10\/10\/highlight-cake\/","url_meta":{"origin":3740,"position":5},"title":"Highlight Cake","date":"October 10, 2020","format":false,"excerpt":"This is a recipe that has been doing the rounds for years. It's a great base cake that can be adjusted for different flavours and is perfect for birthday cakes. I usually cut into three pieces and wrap what's not needed right now to go in the freezer. It can\u2026","rel":"","context":"In &quot;Cakes&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/10\/Highlight-cakeTN-300x214.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=3740"}],"version-history":[{"count":7,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3740\/revisions"}],"predecessor-version":[{"id":4402,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3740\/revisions\/4402"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/3724"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=3740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=3740"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=3740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}