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Pie Tee Base Recipe

50 g	rice flour
150 g	all-purpose flour
100 g	trisol
50 g	cornstarch
2	eggs
520 g	liquid
To taste	salt

Method
Combine all the ingredients in a food processor and blend until smooth. Heat the frying oil to 160°C and submerge the pie tee stamp to heat it up as well. Once both the stamp and oil are hot, gently dip the stamp into the batter. Hold it above the hot oil for a few minutes to air-dry the batter. When dry, submerge it completely and deep-fry for one to two minutes, until golden brown.

Do you want to make it yourself?

Pie Tee Stamp Small

A small step for your hands, a giant leap for your kitchen. Because let’s be honest—who can say no to a good crispy amuse? We sure can’t. That’s why we made the Pie Tee: a super handy tool that helps you shape perfect shells every time. Sweet or savory, it’s got you covered. Easy to use, endlessly versatile, and a must-have if you love making bite-sized beauties.