Cherries Pie
1.
Knead the water dough and oil dough, the two are about the same size.
2.
Roll out the water dough, spread the oily dough, fold it like a quilt, roll it out, fold it again, roll it out into a long strip, roll it into a roll, and cut a piece from the cross section
3.
Core the cherries, cut into small pieces, add some butter or lard, small flour, and sugar and mix well
4.
Roll the cut dough into a round piece, gently place it on the egg tart mold with your hand, remove the excess part along the edge of the mold with your hand, freeze it in the refrigerator for ten to twenty minutes (not in the FROZEN compartment), then take it out and put it in with a spoon The fruit filling, then bake in the oven, about F300-350, the time is 20-30 minutes, but unfortunately my time is not accurate, open the box light, the time is almost waiting for the pie crust to brown.
