1. Soften the butter at room temperature and knead it with the low flour to form a dough.
2. Add 7 grams of egg mixture and knead into a dough.
3. Cover the kneaded dough tightly and let it rest for 30 minutes. (Wake up time to make pie stuffing)
4. Steam the potatoes in advance and mash them with a spoon. Add about 50 grams of milk, an appropriate amount of salt and half a spoon of pepper, and mix well to taste.
5. The avocado is broken and the meat is pressed into a puree. Also add salt and half a teaspoon of pepper, and mix with two spoons of milk to taste.
6. Cut two pieces of bacon into cubes.
7. Finally, mix the 3 types of bacon, mashed potatoes, avocado and mix together to form a pie filling.
8. Take out the awake dough. Wrap the dough in plastic wrap and roll it into a thick dough piece slightly larger than a 6-inch pie pan.
9. Put the dough pieces into a 6-inch pie pan, and use a rolling pin to roll out any excess edges.
10. Use a fork to roll the pie crust out of the holes to prevent it from bulging during baking. Preheat the oven 180 degrees.
11. Put the pie crust into the middle of the oven and bake at 180 degrees for 15 minutes.
12. Baked pie crust. Crispy.
13. Fill in the pie filling and smooth it out.
14. Sprinkle with mozzarella cheese at the end.
15. Sprinkle the cheese and put it in the middle of the oven. Bake it for another 20 minutes at 180 degrees.
16. Finished product: Wait to cool but cut into pieces.
17. Cut the finished product.
Tips:This portion is a 6-inch pie. I was lazy and didn’t want to wash the pie plate, so I temporarily changed to a disposable 6-inch tin foil mold.
