Always vegetarian, often vegan

Flan base dough (Pie)

This flan (pie) is typical for Limburg which is a province of Holland. People eat this flan at any occasion. You fill it with the fruit of the season which you prefer.
Voorbereiding 10 minuten
Bereiding 25 minuten
Totale tijd 35 minuten
Gang: Pastry
Keuken: Dutch
Trefwoord: flan, pastry, Pie


  • 1 pie tin, 28 cm in diameter
  • blind bake filling such as dry beans*


Vlaai basis deeg

  • 200 gr all-purpose-flour
  • 20 gr fresh yeast
  • 15 gr butter
  • 2 tbsp olive oil
  • 100 ml (vegetable) milk
  • 2 tbsp sugar
  • 1 egg yolk
  • pinch of salt
  • bread-crumbs


  • Heat the milk until it is lukewarm and dissolve the yeast in it. Let it stand for a while until it has a foamy head. (The milk should not be hot)
  • Put the salt, flour, butter, sugar, oil and egg yolk in a bowl and mix.
  • Pour in the yeast/milk mixture and knead into a smooth dough. Either by hand or with a food processor with a dough hook.
  • If the dough is too wet, add some more flour. If it is too dry, add some milk.
  • Put the dough in a slightly greased bowl and let it rise for half an hour covered with a tea towel in a warm place .
  • Grease the tin and preheat the oven to 180 degrees.
  • Knead the dough again by rolling out to a piece slightly larger than the shape.
  • Cover the mold with the piece of dough and press the edges well. Roll a rolling pin over the edge to remove excess dough.
  • Prick some holes in the bottom with a fork.
  • *If you are going to bake the filling, sprinkle the bottom with some breadcrumbs and put the filling on the bottom and bake in the oven for about 25 minutes.
  • *If you place the filling on the pie after baking, cover the dough with baking paper and place the blind baking filling on top. Bake the bottom for 20 minutes and then remove the blind baking filling and the baking paper and bake for another 5 minutes.
  • When the edge is nicely browned and the bottom is firm, the cake can be removed from the oven. Let cool on a wire rack.
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