The craft: how is Limburgse vlaai made?

The basics: airy yeast dough

Unlike many other pies, Limburgse vlaai is made with yeast dough instead of shortcrust pastry. This makes the base airy and soft, and ensures the pie never feels too heavy.

The filling: fruit, cream or rice

The real power of a flan lies in its filling. Artisan bakers often use seasonal fruits or creamy mixtures: cherries, apricots, plums, rice, pudding, or a combination of these.

The finishing: grid or crumbs

Many pies are finished with a latticework of pastry or a crispy crumble topping. This not only gives a distinctive look but also adds an extra dimension of flavor and texture.

Traditional preparation

Each pie is carefully prepared by artisan bakers. The dough rises slowly, the filling is lovingly crafted, and each pie emerges from the oven golden brown. It is precisely this craftsmanship and care that makes Limburg pie so unique.