Crispy Blueberry Cherry Pie

Crispy Blueberry Cherry Pie

1. All ingredients.

2. Marinate the cherries with fine sugar for 4-5 hours.

3. Put butter, sugar, and salt in the flour.

4. Use your hands to rub the butter in a dry powder bowl into fine particles.

5. The more uniform and finer the better.

6. Add an egg yolk and 20 grams of water to knead the dough and take it out.

7. .....

8. Cover the dough with plastic wrap and refrigerate for 30 minutes.

9. Spread a thin layer of vegetable oil on the pie mold and set aside.

10. After the dough is refrigerated, take it out and relax for 10 minutes to make it evenly soft and hard.

11. Then use a rolling pin to roll into a round dough, rub the round dough with a rubber scraper and put it into the pie mold, and then evenly press the dough with your hands.

12. Use thick toothpicks to pierce several micro-holes on the blank with a slightly closer pitch.

13. Then put the pie in the baking tray.

14. Bake the blanks at 190 degrees with upper and lower firepower for 18 minutes.

15. During baking, you can make fillings. Put 3 grams of isinglass powder in a small steel pot, pour the overflowing sugar water from the pickled cherries, and then put 30 grams of blueberry jam into a few drops of rum. Transfer the small steel pot to a low fire and boil it.

16. Stir it with a small spoon while boiling, until it turns on and off and let cool for later use.

17. ........

18. Remove the baked pie from the oven.

19. Let it dry and remove from the mold and transfer it to the tray with the flower cushion paper.

20. Pour the marinated cherries into the cool blueberry liquid and soak for two minutes.

21. Then take out the neat code of cherries and place them in the pie, making it more compact.

22. Place the cherries and pour into the blueberry juice until it is 80% full. Finally, put the cherry pie in the freezer of the refrigerator and refrigerate for 1 hour before eating. So far the operation is complete.

Tips:

The characteristics of blueberry cherry pie; beautiful appearance, full material, crispy pie crust, sweet and sour filling, cool taste, delicious and delicious.



Tips;



1. Cherries are best preserved for a longer time to taste better;



2. The thickness of the die should be even when pressing. The blank material is just 15 cm pie mold material. The size of the pie mold used can be added or subtracted according to the proportion of ingredients.



3. There are two ways of filling, one is the method introduced in this article, and the other is to use cornstarch to thicken the gelatin powder without fish gelatin powder. The disadvantage is that the thick gorgon will not taste good, and it will get mixed up if it is thin Both are, cannot be cut with a knife. Using fish gelatin powder or gelatin flakes will solidify into one body, which is convenient for splitting meals. The premise is that no more coagulant should be added. It is enough to put 3 grams according to the size of the blank. It tastes soft and will not loose, and the hardness is slightly greater than that of jam. It tastes very good!