Pie Tee Original Large
€95.00
A food-safe Pie Tee stamp with the classic tooth in a deeper, narrower shape, made in the Netherlands. Part of the Originals family, developed as an accessible, everyday tool. The diameter tapers conically from 2.8 to 4.2 cm, ensuring easy release and consistent Pie Tee’s with minimal handling. Creates crispy cups suited for filled amuse-bouches.
- Directly produced upon order
- Made in the Netherlands
- 2-Year warranty om all products
- Trusted and used by more than 20.000 Chefs
- Worldwide shipping
Product description
A food-safe Pie Tee stamp with the classic tooth in a deeper, narrower shape, made in the Netherlands. Part of the Originals family, developed as an accessible, everyday tool. The diameter tapers conically from 2.8 to 4.2 cm, ensuring easy release and consistent Pie Tee’s with minimal handling. Creates crispy cups suited for filled amuse-bouches.
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Size: Ø 4.2 x 3.5 cm
Base Diameter: Ø 2.8 cm- Weight: 0.139 kg
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All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
Thanks for your patience!Expected delivery between 07 Feb - 13 Feb
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Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
Article number: M14-197301 Prices excl. VAT
The Originals
Our Original Pie Tee stamps are built around one classic tooth in three formats: the Low, Small, and Large. Each version varies in scale and depth, but all share the same conical design for easy release and consistent results. Designed as everyday tools, they form a reliable base for creating light, crispy bites across a wide range of applications.
Buñuelos / Pie Tee by Andrea Mattasoglio
Golden Croustade Recipe
Ingredients
- 20 g flour
- 80 g rice flour
- 18 g cornstarch
- 100 g vegetable broth or water
- 100 g blonde beer
- 5 g seed oil
- 1 whole egg
- 4 g salt
- 4 g sugar
Instructions
Mix the flour, rice flour, cornstarch, salt and sugar. In a separate bowl, whisk together the egg, vegetable broth or water, beer and seed oil. Add the liquid mixture to the dry ingredients and blend until a smooth batter forms. Let the batter rest in the fridge for at least 30 minutes.Heat seed oil in a small pot to 135°C. Place the pie tee stamp in the oil and let it heat up. Dab the hot stamp briefly on paper towel to remove excess oil, then dip it into the batter for about 10 seconds.
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