1. Add 30g of butter softened at room temperature and 13g of sugar and mix well.
2. Sift in 48g low powder
3. Knead the dough into a fresh-keeping bag and refrigerate for 30 minutes
4. Make the pie: 31g egg liquid, 16g sugar, 16g whipped cream 18g, and 10g yogurt all into the container.
5. Stir well
6. Sift in 4g of corn starch
7. Stir well and set aside
8. Take out the refrigerated pie crust. Roll it into a thin sheet, put it into a mold and press it. (Now it’s hot weather that the pie crust is soft after taking it out, it may not be easy to roll, you can directly put it into the mold without rolling it and press it along the inside of the mold by hand)
9. The pie crust swells up when I bake it, so I put soybeans on it. Preheat the oven to 150 degrees for 15 minutes
10. After 15 minutes, take it out and let it cool a bit, and put on blueberries
11. Pour the pie
12. Put it in a preheated oven at 160 degrees for 35 minutes (the specific temperature is based on your own oven, here is for reference only)
13. Turn on the oven midway and sprinkle some coconut paste on top. (You don’t need to sprinkle if you don’t like it)
14. Finished product
15. Finished product
16. Finished product
17. Finished product
18. Finished product
19. Crispy
Tips:This square is two 4-inch quantities. I put a lot of blueberries, so the pie is very economical. If you don’t add fruit or put less fruit, please double the amount of pie by yourself. If you don't like to eat blueberries, you can add other fruits according to your own taste.
