Almond Strawberry Pie (6 Inches)
1.
The first part: almond crumbs. The butter melts into a liquid over water, then add in fine sugar and stir well.
2.
Add high-gluten flour, chopped almond diced, and mix well. (Almonds are used up, almond flour for laziness)
3.
After forming a dough, put it in a fresh-keeping bag and put it in the refrigerator to harden. (Personally, I don’t think freezing is necessary. I will make pie crust and strawberry filling in the later stage. After all, the almond crumble is hard enough.)
4.
The second part: Pipi. After the butter has softened at room temperature, add low-gluten flour and fine sugar, and knead it with your fingers to form coarse corn flour grains.
5.
This is enough.
6.
Add water, make a dough, cover with plastic wrap, and chill in the refrigerator to relax for 15 minutes. (Don't knead the dough too much) When it is loose, you can wash the strawberries, remove the roots and dice them.
7.
The loosened dough is taken out of the refrigerator. Roll the dough into a piece of about 0.3-0.5 cm. Cover the dough on the pie pan, let the bottom and the surroundings stick to the pie pan, use a rolling pin to remove the excess pie crust, make a little tidy, and use a fork to make a small hole in the pie bottom.
8.
The third part: Strawberry filling. Heat the butter over water to melt into a liquid, add fine sugar, salt and mix well. Then add milk and egg liquid and mix well. Add high-gluten flour and mix well.
9.
Add the diced strawberries and mix well.
10.
Pour the strawberry filling into the pie pan, which is very full. I have too much filling, and I made two mini versions with more pie crust.
11.
Preheat the oven and fire up and down at 180 degrees. Take the almond crumb dough out of the refrigerator. Knead into granules and sprinkle evenly on top of the strawberry filling. Bake for 30 minutes, and the strawberry filling will set.
12.
Come out~
13.
Decorate
Tips:
Don't be afraid of trouble, follow the steps to divide into three parts, and finally combine them together and you're done.
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