1. Melt the butter in water for later use;
2. Sift low-gluten flour for later use;
3. Mix powdered sugar and butter, use a whisk until the powdered sugar melts;
4. Then add 1 egg liquid in three times to fully mix the butter;
5. Add the sifted low-gluten flour and beat until the butter and flour are fully integrated, until a smooth, non-sticky dough is formed;
6. Take out the dough thinly and put it into the baking pan (there is no pie pan, but the baking pan is replaced), press the edge 2cm high, insert it with a fork (to prevent bulging during baking), put it in the preheated oven at 200 degrees for 10 minutes.
7. Take another container, mix the remaining flour, eggs, water, salad oil (you can add a proper amount of condensed milk for sweetness), mix well and set aside;
8. Pour the mixed liquid filling into the pie crust for 8 minutes, spread the cut yellow peach slices evenly, brush the surface with salad oil and put it in the middle of the oven at 160 degrees for 30 minutes, then it will be out and set.
Tips:It is easier to operate with pie plates.
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