Condensed Milk Blueberry Pie
1.
Mix low-gluten flour with powdered sugar and corn starch, add egg yolk and egg white for later use.
2.
Add the softened butter and press loosely and mix with the powder.
3.
Slowly add ice water, press it into a dough with a silicone spatula, and refrigerate for 20 minutes
4.
Take out the refrigerated dough and roll it into a 1cm thick cake base
5.
Cover the mold with a rolling pin to roll out the excess part, put it back in the refrigerator for later use
6.
Use a fork to pierce the bottom surface of the cake and bake at 160 degrees for 10 minutes
7.
After baking, spread the condensed milk evenly on the bottom of the cake, brush a little condensed milk around the sides of the cake
8.
Pour blueberries
9.
Take out the remaining dough, roll it into a 0.5cm thick cake, evenly cut into strips, weave it horizontally and vertically, and fix it
10.
Brush a little egg white with the remaining egg white, sprinkle nuts, and bake at 175°C for 18 minutes. After coloring, cover with tin foil
Tips:
1. This is a 6-inch round pie, A is the sweet dough material, and B is the filling. If using frozen blueberries, thaw them first.
2. Use a silicone spatula during the operation, try to avoid hand operation, body temperature will easily accelerate the melting of butter.
3. Pay attention to the baked product, and immediately cover the tin foil (the matte surface of the tin foil touches the food) when the surface is colored
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