Blueberry is my favorite! ! !
Sift the flour and sugar into the pot and add the softened butter.
Bake the butter and flour thoroughly by hand and knead it into a state of coarse corn flour.
Mix 15g of egg yolk, cold water and salt to dissolve the salt completely.
Pour the mixed egg yolk into the flour of step 8.
Gently knead the dough. Rinse the dough in the refrigerator for more than 4 hours (if the time is not enough, refrigerate for at least 1 hour)
The refrigerated dough is taken out and sliced
Cover the sheet on the plate, roll the plate with a rolling pin, cut off the excess edge
Remove excess corners
Use a fork to fork some holes at the bottom of the plate to prevent the bottom from bulging when grilling
Pour whipped cream, beaten eggs, egg yolks, and blueberry jam into a large bowl
Stir well with the egg beater (the manual egg beater will do). If you want to send the texture of the stuffing more delicate, you can sieve the stuffing 1-2 times
Pour the stuffing into the pie until it is full. Oven, middle layer, up and down fire 200 degrees, about 10 minutes, then turn 180 degrees and 25 minutes until the stuffing is completely solidified, gently shake the pie, when the filling center has no fluidity, you can get out.
After the baked blueberry pie, spread a layer of blueberry jam, sprinkle with blueberries, powdered sugar, and cool to a mold without releasing it. It tastes hot after cutting and tastes best. Eat after cold storage
1. I use salted butter, I don’t put salt. 2. Blueberry jam can be made with a little blue color.