Dice pineapple, mix cornstarch and water evenly, put a diced butter in a small hot pot and heat it until it melts. Pour in diced pineapple and stir-fry until it is soft. Add sugar and stir-fry until it melts.

Slowly pour in starch water and stir until it is transparent and paste.

Pour it out and let it cool.

Roll the pastry into a square with a thickness of 0.3 cm to 0.4 cm and a width of about 29cm, cut the edges neatly with a pizza knife, divide them into four parts evenly, and poke holes in the pastry with a fork.

Put pineapple stuffing in the middle and brush egg liquid on the edge of the cake crust.

Pick up one side of the wrapper to cover the main surface, align the two sides as much as possible, gently press it neatly with a cow, then press out a circle of patterns with a fork, put it in the refrigerator 10 minute, preheat the oven to 190 degree, make three cuts with a knife, and brush a layer of egg liquid on the surface.

/kloc-bake at 0/90 degrees for 30 minutes until the surface is golden. Ding ... it's ready to bake.

Delicious pineapple pie