Pasting method: mix softened butter, low-gluten flour and white sugar evenly. Add water, knead into dough, and put it in the refrigerator for about ten minutes.

Cashew crisp method: Soften butter, add white sugar, stir well, then pour in high-gluten flour and chopped almonds, knead into dough, and freeze in the refrigerator until hard.

At this time, you can take out the dough from the refrigerator, roll it into a thickness of 0.8 cm, take an 8-inch detachable bottom skin and oil it, cover the rolled dough on the dough, gently press the dough with your hands to make it closely combine with the dough, and then roll it out with a rolling pin to remove the excess dough. Put the fork on the crust, poke a few holes, and move it into the freezer again for later use.

Strawberry stuffing practice, fresh strawberries are washed and pedicled, and broken into paste.

Pour milk, sugar and salt into softened butter, stir well, then add high-gluten flour and egg liquid, stir well, and finally add strawberry paste and stir well.

Take out the pie crust from the refrigerator and pour in the strawberry stuffing until the pie crust is about nine minutes full.

Take the cashew pastry dough out of the freezer, knead it into cashew pastry granules by hand and sprinkle it thickly on strawberry paste.

Preheat oven 175 degree 10 minute, add pie and bake for 30 to 35 minutes.

Cooling, demoulding, and decorating sliced strawberries on the pie (=).

begin

skill

It's already a sugar reduction