A 6-inch pie can be placed in blueberry granules or imported blueberry sauce. Good
This time, Pei Pei used the method in the book of Miyake Yumi. Low-gluten flour plus sugar plus melted butter plus egg liquid and salt close the box. The dough material is shaken in a sealed box, 30 times up and down 30 times, and after roughly forming the dough, the lid is opened. Use a spatula to concentrate the remaining dough and the big dough together, pour it into a large plastic wrap, wrap it and pinch it into a ball. A little bit of a hand, a piece of pie dough is just fine, wrap the refrigerator in plastic wrap for 30 minutes. Can also be quickly frozen into the freezer
The dough is taken out to form a large round dough, placed in a pie, and the bottom is poked with a small hole. Put the baking paper on the mat and put it on the town stone and bake it at 180 degrees for 8 minutes. After the oven is cooled, brush the egg liquid at the bottom of the pie (other than the formula).
The cheese is mixed with milk and butter in a low-temperature oven, and the plastic wrap is covered for 1 minute to melt, and the mixture is softened. Add sugar and corn starch to the electric stirring and mix well. After cooling, add eggs and stir evenly and pour in fresh lemon juice. Stir well and pour the filling into the pie. This is more than enough, but it is better not to be missing. Take a small baking bowl and add another cheese filling.
Fill the cheese paste with a small spoon of imported jam with blueberry granules. If there are blueberries, put fresh blueberries.
Into the oven, the upper layer fires 170-175 degrees and fires 160 degrees. 20-25 minutes. The baking time depends on the actual situation of each oven temper.
After cooling, it will be more beautiful when sprinkled with powdered sugar.