1. 1. Wash fresh cherries and remove pits, weigh out 300 grams, add 25 grams of sugar, cover and marinate for more than 2 hours. Strain the juice from the cherries and set aside. Pour the filtered juice into 90 grams of water for later use. The total weight of water does not exceed 100 grams. 2. Add corn starch, salt, lemon juice (white vinegar), 35 grams of sugar to the juice water and mix well. Pour into a small pot and heat and stir constantly, until it boils, and when it is slightly thick, remove from the heat. Pour the cherries on the drained water while it is hot, and let cool.
2. Sift the flour and sugar into a basin, and add the softened butter. Knead it into coarse corn flour with your hands. Mix the egg yolk, cold water, and salt evenly, and pour it into the flour. Knead into dough. Refrigerate for more than 4 hours. Take out the refrigerated dough and roll it into thin slices. This flour is very soft, so you can put a fresh-wrapped bag on top and bottom for easy operation.
3. Cover the sheet on the pie pan and remove the extra corners.
4. Fork holes in the bottom of the pie pan to prevent the bottom from bulging during baking.
5. Put it in the preheated oven, middle layer, bake at 180 degrees, until the surface of the pie crust is slightly yellow, it takes about 20-30 minutes). After the baked pie crust has cooled, fill it with the filling.
Tips:Low flour: ordinary medium gluten flour can be used with about 20% of the total starch.
