To bake a pie cake having the same finish as that obtained by a professional craftsman by an oven of domestic use.

Pie cake dough is made by successively carrying out a process for drawing pie dough, a process for incorporating butter into the dough, a process for cutting out the dough in a circle and a process for finishing the pie cake dough. The pie dough is kept in a refrigerator of domestic use and cooled during the processes. The pie cake dough is stored in a fermentor kept at a middle temperature of about 31 to 33°C for about 10 to 15 minutes, returned to the middle temperature and put in an oven of domestic use and a pie cake is baked.