1. Peel the pineapple, remove the eyes and cut into small pieces
2. Heat a pot with medium and small heat, melt the butter and pour in 60 grams of caster sugar and salt
3. Turn to low heat and fry slowly until the sugar melts and turns dark
4. Pour pineapple cubes and stir fry until soft
5. Mix 10 grams of starch with 20 grams of water
6. After frying the pineapple pellets with a little water left, pour into the starch water
7. Stir until it becomes translucent and turn off the heat, the pineapple pie filling is ready, let cool and set aside
8. 10 grams of egg yolk, 30 grams of water, 0.5 grams of salt, 10 grams of caster sugar, mix well
9. Put butter softened at room temperature in low-gluten flour
10. Rub evenly with your hands, so that the low-gluten flour is evenly covered with butter, and it becomes coarse corn flour.
11. Pour in the egg yolk
12. After mixing well, put it in a fresh-keeping bag and refrigerate for 1 hour
13. After 1 hour, take out the pie crust and roll it out with plastic wrap
14. Prepare 3 4-inch pie pans, take out the pie crust and press on the pie pan
15. After fitting the pie pan, use a rolling pin to press out the excess pie crust
16. Use a fork to make a small hole under the pie crust to prevent the pie crust from swelling
17. Pour the condensed milk on the pie crust and spread it evenly
18. After applying all evenly
19. Put an appropriate amount of pineapple pie filling, compact it slightly, and after preheating the oven at 190 degrees, put the pie in the oven and bake for 20 minutes.
20. Finished product
