Crispy Strawberry Pie

Crispy Strawberry Pie

1. Mix salt and flour, pour in cold water, and form a dough.

2. Cut a cross knife on the surface of the dough, then put the dough in a fresh-keeping bag and put it in the refrigerator to proof for 30-60 minutes.

3. Put the cooled butter in a fresh-keeping bag and use a rolling pin to beat it into a square with a side length of about 15LM. The hardness is the same as that of the dough.

4. Take out the proofed dough, sprinkle hand powder on the cutting board, break it along the cross of the dough with your hands, and roll it out into a square that is a circle larger than the butter.

5. Place the butter in the middle of the dough, with the sides and corners facing each other.

6. Fold up the four corners of the dough and pinch the seams.

7. Sprinkle an appropriate amount of flour on the surface and roll it into a rectangle about 3 times the original size.

8. Fold in half left and right.

9. Fold it in half again, repeat steps 7-9 2 times, then put the dough in a fresh-keeping bag, put it in the refrigerator and proof it for more than 30 minutes.

10. Wash the strawberries and remove the stems, cut into small cubes, add sugar and starch, mix well for later use, do not over-stir to avoid the soup.

11. . Take out the pie crust and roll it into a large piece with a thickness of about 0.3 cm, and cut it into small rectangular pieces of 8*12 cm, and poke small holes in the dough with a fork to prevent swelling during baking.

12. Add an appropriate amount of strawberry filling.

13. Cover with another piece of pie crust, press the four sides with a fork to seal, and poke small holes on the surface.

14. Use a razor blade to make a few cuts on the surface, making the opening deep enough to see the filling. .

15. Brush the surface with egg wash. Preheat the oven, select the "biscuits/egg tart" button, 190 degrees, 23 minutes. Immediately after baking, put it in the oven, let it cool in the grilling net, and cut into small pieces for consumption.

Tips:

You can make more pie crusts at a time, and then cut them into appropriate sizes. Separate each piece with baking paper, put it in a fresh-keeping bag, and freeze it in the refrigerator. It is very convenient to take it when you use it.
When making strawberry fillings, do not choose over-ripe strawberries. This kind of strawberry soup has more juice and is not conducive to filling. It is not advisable to put too much filling to avoid overflow during the baking process.
You can choose other fruits to make fillings according to personal tastes.
You can also buy flying cakes to make this snack, which will save a lot of trouble.