Walnut Pie

Walnut Pie

1. Soften 40 grams of butter, pour in 100 grams of low powder and 10 grams of caster sugar, and knead it with your hands until it is evenly kneaded. (The mixed flour should look like coarse corn flour)

2. Add water, knead into a dough, and let it rest on the chopping board for 15 minutes (if it is not easy to handle, put it in the refrigerator until it is easy to handle)

3. Roll out the dough into thin slices, cover the rolled dough sheet on the pie pan, and lightly press the dough sheet with your hands to make it fit tightly with the pie pan. Use a rolling pin to roll over the pie pan and cut off the excess dough. Remove the excess dough slices and set aside the prepared pie crust for later use (the remaining pie crust can be re-kneaded, rolled, cut into small pieces, or cut into various shapes with a biscuit die, and used 180 Bake for about 15 minutes to make small biscuits, very crispy)

4. Beat the eggs with a whisk until the color is pale, add 1/4 cup of melted butter

5. After stirring well, add 1/2 cup brown sugar and 2tsp white sugar, stir well

6. Add 1/2 tbp flour, 1/2 tbp milk and 1/2 tsp vanilla extract

7. Stir well and add the chopped walnuts

8. Preheat the oven to 180 degrees, bake for about 35 minutes, bake until the surface turns golden red and the fillings are solidified.