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Pie Tee Recipe – Crispy Shell Batter & Frying Guide

Learn how to make thin, crispy Pie Tee shells with a wheat, rice flour and cornflour batter, including correct oil temperature, mold technique, release tips and storage.

Recipe by Nordic Chefs

Ingrédients

  • 100 g all-purpose flour
  • 40 g rice flour
  • 20 g cornflour (cornstarch)
  • 2 g fine salt
  • 1 large egg (about 50 g without shell)
  • 200 ml cold water
  • Neutral high-smoke-point oil for deep-frying

Équipement

Croustade Iron – Single Iron, Croustade Mold, Finishing Tray – Medium, Nordic Chefs – SuperFine® Curved Tip Chef’s Tweezers

Method

  1. Whisk the wheat flour, rice flour, cornflour and salt together.
  2. Whisk in the egg, then gradually add the cold water until smooth.
  3. Strain the batter through a fine sieve and rest for 30 minutes.
  4. Heat neutral oil to 170–175°C and preheat the Pie Tee iron in the oil for 10–15 minutes.
  5. Drain the hot iron briefly and dip it into the batter, leaving the top 1–2 mm uncovered.
  6. Return the coated iron to the oil, release the set shell and fry until crisp and golden.
  7. Drain on a rack or absorbent paper and cool completely before storing or filling.
Chef's note

Stir the rested batter gently between batches because the starch settles. Fill the shells close to service to preserve crispness.

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