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A pithivier (English: /pɪtɪˈvj/;[1] French: pithiviers, IPA: [pitivje] (About this soundlisten)) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

Place of originFrance
Region or statePithiviers
Main ingredientsPuff pastry, frangipane of almond paste

The filling is always placed as a lump in the middle of the bottom dough layer, rather than spread on it, to prevent it liquefying and leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by egg-washing beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both.

Gateaux Pithiviers Fondant.

Whilst the filling of the Pithivier is often a sweet frangipane of almond paste (optionally combined with fruit such as cherry or plum), savoury pies with a meat or cheese filling can also be labelled as a Pithivier.


See alsoEdit


  • From French Wikipedia: "Le Pithiviers, gâteau of puff pastry filled with almond paste.


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