Fresh Double Fruit Pie-strawberry Pie & Cantaloupe Pie

Fresh Double Fruit Pie-strawberry Pie & Cantaloupe Pie

1. Cut 50g butter into small pieces and put them in a mixture of low flour and 10g white sugar,

2. Knead them into coarse corn-like shapes with your hands,

3. Add water and make the dough, it will look ugly,

4. Then continue to knead until it becomes a smooth dough, put it aside for 20 minutes,

5. It’s time to make the pie filling. Wash the strawberries and remove the green parts.

6. Cut into large pieces,

7. Put it into the pot and fry (this step is mainly to remove part of the water, so that the pie is not so wet and has a crispy taste)

8. Sprinkle milk powder and 15g white sugar on the strawberries evenly, fry them evenly, then add 10g cornstarch,

9. Stir-fry until the strawberries are soft,

10. Divide the dough into two portions of 7:3,

11. Make the larger portion into a round cake shape,

12. Use a rolling pin to roll it out into a thick piece of about 0,4 cm.

13. Put it in the pie pan,

14. Use your hand to press the shape along the pie pan, and remove the excess edges.

15. Use a fork to insert a small air hole at the bottom (to prevent the bottom from swelling)

16. Mix a small portion of the dough with the excess edges before rolling out into thick slices of the same thickness,

17. Cut into strips about 1cm wide,

18. Spread the strawberry filling made before on the pie plate evenly,

19. Weave the striped surface into a cross net shape,

20. Press the extra side off by hand,

21. I used egg tart molds to make cantaloupe, but actually only made 5 of them.

22. Then to make the cantaloupe, cut the cantaloupe into small pieces,

23. Add 5g white sugar and 3g cornstarch and stir-fry to make fillings (the cantaloupe is just softened)

24. Weave it into a mesh in the same way,

25. Brush evenly with a layer of whole egg liquid (for coloring, {also made a weird fully enclosed pie...}) and put it in a preheated 200 degree oven,

26. Bake at 200 degrees for 15 minutes, and then at 180 degrees for about 20 minutes (the surface is golden, this is for this recipe, if you make a small one, you can’t bake that long for the second time, about 15 minutes.)

27. This recipe is for a 6-inch pie pan. I made a little bit more when I made it, so I made a few small ones. If I use this recipe to make a tart mold-sized pies, I can make about eight.