1. Let's make the pie first. After the butter is softened, sift into the low powder and powdered sugar, knead it with your hands, and knead it into coarse particles.
2. Add the whole egg mixture and knead it into a dough.
3. After kneading the dough, wrap it in plastic wrap and put it in the refrigerator to relax for more than 20 minutes.
4. Let's make cheese filling again. Put cream cheese in a basin, add yogurt and white sugar.
5. Heat over a small fire with water, beat with eggs until smooth and no obvious particles. After removing the heat, add the eggs and cornstarch, stir well and put in the refrigerator for later use.
6. Take out the loose dough in the refrigerator and roll it into a dough.
7. Spread the rolled pie crust on top of the pie pan, and lightly press the pie crust with your hands to make the pie crust close to the pie pan.
8. Then use a rolling pin to press on the pie pan to cut off the excess pie crust.
9. Squeeze the edge of the pie pan with your thumb to make the pie crust a little higher than the pie pan, and use a fork to make a small hole at the bottom to prevent the pie crust from bulging.
10. Fill the pie pan with cut mangoes and blueberries. Take out the cheese paste and pour it into the pie.
11. The steaming oven selects the pure roasting function, the temperature is 200 degrees, and the time is 15 minutes. Put it into the middle grill of the oven, then turn 180 degrees and continue for 20 minutes.
12. The pie crust is evenly colored and the blueberries burst.
Tips:Tips:
1. The amount of this recipe can be made into 7 pie plates with a diameter of 10cm.
2. Fruits can be replaced with seasonal fruits such as apples and pineapples according to personal preference. The surface of the freshly baked pie is light, and it will become darker when it cools. So pay attention to the heat when roasting, and don't roast too dark.
