1. 2 egg yolks, add sugar, water and salt, stir until the salt and sugar are all melted. (Preferably powdered sugar)
2. Put the butter at room temperature until it softens. Do not heat it on the fire. Add the low powder and stir into a crushed powder. Pour in the egg yolk paste and mix well. Put it in the refrigerator for more than 1 hour.
3. Take out the crust material, roll it out thin, spread an 8-inch plate, arrange it evenly, and put it in the refrigerator for about 10 minutes.
4. At this point, pour all the stuffing materials into the basin and beat with a whisk until the sugar and salt melt. (Add juice and fruit as you like)
5. Take out the pie crust from the refrigerator and poke holes on the bottom to prevent bulging.
6. Turn on the oven and preheat the oven at 190 degrees for 10 minutes. Add blueberries.
7. Pour the filling.
8. Bake the upper and lower tubes at 190°C for 10 minutes, then turn at 150°C and continue roasting for 30 minutes. Out of the oven! ! ～～(I cracked a corner, forgive me)
9. Cut open, it will burst.
10. Will be wiped out soon
11. You can also use blueberry syrup
