1. The egg yolk, water, and salt in the pie crust ingredients are evenly beaten and placed in the refrigerator
2. Sift the low flour on the chopping board and diced butter on the side, use the freshly taken out of the refrigerator
3. Use a spatula to cut and mix the butter, pour in the refrigerated egg water mixture
4. Continue to use a scraper to cut and mix until the water has merged into a dough. The dough is wrapped in plastic wrap and placed in the refrigerator for about 1 hour.
5. After the butter in the pie filling is softened, add powdered sugar in portions and beat until the butter expands and the color turns white
6. Add the egg liquid in batches, stir evenly after each addition, and then add the next time
7. Put coconut flour into the well-stirred butter and mix it evenly, then put it in a piping bag for later use
8. Take out the refrigerated pie crust, roll it out, fold it twice, and refrigerate it again for 30 minutes; take out the refrigerated pie crust and roll it out to a thickness of about 2-3 mm
9. Spread the pie crust on the pie plate, arrange the bottom piece to fit the mold, use a rolling pin to gently press the edge of the mold to remove the excess dough;
10. Use a fork on the pie crust to prevent the pie crust from bulging during baking
11. Spread oily paper on the pie, put an appropriate amount of soybeans, put it in a 170 preheated oven, bake the middle layer for 15-minutes; then take out the pie plate and let cool; squeeze the filling on the cold pie crust
12. Shaman coconut shreds on the surface, 6 inches of dried cranberries on top
13. Put it into the preheated 170 degree oven again, bake the middle layer for 20 minutes, then take out the mold and put it on the grill to cool it. It can be eaten cold or hot.
Tips:This dough can be made into one 6-inch or two four-inch dough. There is still a balance of the pie crust. The remaining pie crust is made of apple roses.
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