1. Cut the butter into small pieces, sift into low-gluten flour, milk powder, icing sugar, mix the butter and low-gluten flour, knead it by hand to form loose coarse corn grains
2. Add egg yolk and water, knead into a dough, cover with plastic wrap, and let it rest for 15 minutes
3. Roll the loose dough into thin slices (about 4mm), take out the pie pan, cover the thin slices on the pie pan, and gently press the pie pan with your hands to make it fit the pie pan
4. Use a rolling pin to roll over the pie pan to remove the excess dough edges
5. Use a fork to make a few holes in the pie crust to prevent the crust from puffing up during baking. Cut a piece of greased paper the same size as the pie plate, put it in the pie plate, and put rice or beans in it to prevent the pie crust from bulging during baking
6. 251C turns on 180 degrees and warms up for ten minutes. After preheating, put the pie at 251C and bake for 15 minutes. After 15 minutes, take out the rice and oil paper, continue to put it in 251C and bake for 10 minutes
7. After 10 minutes, take out the pie crust and let it cool for later use. Add thick yogurt to the pie and decorate the top with fresh fruit.
